Cream-Filled Castagnole (Italian Carnival Fritters): A Traditional Treat

Light, fluffy, and filled with luscious cream, Castagnole are a beloved Italian treat, especially during Carnival season. These deep-fried delights are golden and crispy on the outside, with a soft, airy interior and a rich custard filling. Perfect for festive occasions or a sweet indulgence any time of year, these stuffed Castagnole will transport you straight to an Italian pastry shop.

What Are Castagnole?

Castagnole are small, round Italian fritters, traditionally enjoyed during Carnevale, Italy’s lively pre-Lenten celebration. Their name comes from their resemblance to chestnuts (castagne in Italian). While classic Castagnole are often coated in sugar or filled with ricotta, this version takes it up a notch with a rich pastry cream filling.

Why Everyone Will Love This Recipe

• Authentic Italian Delight – A traditional dessert with deep roots in Italian culture.
• Crispy & Creamy Combo – The contrast between the crispy dough and the velvety cream is irresistible.
• Perfect for Celebrations – Popular during Carnival, but great for any festive gathering.
• Easy to Make at Home – Simple ingredients and straightforward steps make this an approachable recipe.

Cooking Tips

• Use Room Temperature Ingredients – This ensures a smooth dough and creamy custard.
• Monitor Oil Temperature – Keep the oil between 340-350°F (170-175°C) for even frying.
• Don't Overfill – Use a piping bag with a small tip to avoid overstuffing and breakage.
• Roll in Sugar While Warm – Helps the granulated sugar adhere better.

Frequently Asked Questions

Can I Make Castagnole Without Filling?

Yes! Traditional Castagnole can be enjoyed plain or dusted with powdered sugar.

What Can I Use Instead of Brandy or Rum?

You can substitute it with an equal amount of vanilla extract or omit it altogether.

How Do I Prevent Castagnole From Absorbing Too Much Oil?

Make sure the oil is at the right temperature and avoid overcrowding the pan.

Can I Bake Castagnole Instead of Frying Them?

While traditionally fried, you can bake them at 375°F (190°C) for about 15 minutes, but they won’t have the same crispiness.

What Other Fillings Can I Use?

Try Nutella, ricotta cream, or jam for a delicious twist.

How to Store

Store leftover Castagnole in an airtight container in the refrigerator for up to 2 days. Reheat briefly in the oven at 300°F (150°C) to restore crispiness.

How to Freeze

You can freeze the unfilled Castagnole in an airtight container for up to 2 months. Thaw at room temperature and warm in the oven before filling.

How To Make Italian Castagnole Fritters

Step 1

Step 1

In a large bowl, whisk together egg yolks, sugar, and vanilla extract until pale. Add flour and cornstarch, mixing until fully incorporated.

In a large bowl, whisk together egg yolks, sugar, and vanilla extract until pale. Add flour and cornstarch, mixing until fully incorporated.

Step 2

Step 2

Heat milk and cream in a saucepan until warm but not boiling. Slowly whisk the warm milk into the egg mixture.

Heat milk and cream in a saucepan until warm but not boiling. Slowly whisk the warm milk into the egg mixture.

Step 3

Step 3

Return the mixture to the heat, whisking continuously until it thickens. Transfer to a bowl, cover with plastic wrap touching the surface, and let cool.

Return the mixture to the heat, whisking continuously until it thickens. Transfer to a bowl, cover with plastic wrap touching the surface, and let cool.

Step 4

Step 4

In a large bowl, mix butter, sugar, egg, lemon zest, liquor, and vanilla extract until combined. Add flour, baking powder, and salt, stirring until a dough forms.

In a large bowl, mix butter, sugar, egg, lemon zest, liquor, and vanilla extract until combined. Add flour, baking powder, and salt, stirring until a dough forms.

Step 5

Step 5

Roll small portions of dough into balls (about 10 grams each).

Roll small portions of dough into balls (about 10 grams each).

Step 6

Step 6

Heat oil in a deep pan to 340-350°F (170-175°C). Fry in small batches for about 5 minutes, turning occasionally, until golden.

Heat oil in a deep pan to 340-350°F (170-175°C). Fry in small batches for about 5 minutes, turning occasionally, until golden.

Step 7

Step 7

Drain on paper towels and roll in granulated sugar while warm.

Drain on paper towels and roll in granulated sugar while warm.

Step 8

Step 8

Transfer the cooled cream into a piping bag fitted with a small tip. Poke a small hole in each Castagnole and fill with cream.

Transfer the cooled cream into a piping bag fitted with a small tip. Poke a small hole in each Castagnole and fill with cream.

Step 9

Step 9

Serve immediately and enjoy!

Serve immediately and enjoy!