Jam-Filled Carnival Fritters: the delicious recipe for soft Italian chifelini

Jam-filled Carnival fritters are a delicious Italian recipe from Trieste people enjoy during Carnival period. Also known as chifelini, these small triangles of leavened dough are sweet fritters stuffed with apricot jam.

They are made with a dough of boiled potatoes, flour, eggs, sugar and butter, and then fried in boiling peanut seed oil and finally sprinkled with powdered sugar. Everyone will love their irresistible taste and super softness, thanks to the double leavening and the presence of the potatoes.

We filled these Carnival fritters with jam, but you can use your favorite ingredient or even enjoy them plain. Ideal for a buffet or a costume party, these jam-filled Carnival fritters can also be enjoyed at breakfast or as a snack along with a cup of hot tea. So let’s find out how simple it is to make them at home.

Tips

You can make them in the shape of a crescent moon instead of a triangle.

For the filling, you can replace the apricot jam with the one you prefer most, chocolate spreadable cream, or custard.

Instead of powdered sugar, however, you can roll these fritters in granulated sugar, mixed with a pinch of ground cinnamon.

How to store Jam-Filled Carnival Fritters

Jam-filled Carnival fritters can be stored at room temperature, closed in a special airtight container, for 1-2 days. Freezing is not recommended.

How to make Jam-Filled Carnival Fritters

Step 1

Step 1

Mash the boiled potatoes in a large bowl.

Mash the boiled potatoes in a large bowl.

Step 2

Step 2

Add the all purpose flour.

Add the all purpose flour.

Step 3

Step 3

Also add the granulated sugar.

Also add the granulated sugar.

Step 4

Step 4

Incorporate the eggs.

Incorporate the eggs.

Step 5

Step 5

Pour the brewer’s yeast dissolved in the warm milk.

Pour the brewer’s yeast dissolved in the warm milk.

Step 6

Step 6

Also add the very soft butter and start amalgamating the mixture with your hands.

Also add the very soft butter and start amalgamating the mixture with your hands.

Step 7

Step 7

Transfer the very soft dough onto the work surface, flour it and knead it for a few moments to make it smooth and homogeneous.

Transfer the very soft dough onto the work surface, flour it and knead it for a few moments to make it smooth and homogeneous.

Step 8

Step 8

Let the dough rise in a bowl, covered with cling film, until doubled the initial volume.

Let the dough rise in a bowl, covered with cling film, until doubled the initial volume.

Step 9

Step 9

Transfer the dough back to the work surface, spreading it gently with your fingers.

Transfer the dough back to the work surface, spreading it gently with your fingers.

Step 10

Step 10

Then roll the dough out with a rolling pin giving a thickness of about half a centimeter.

Then roll the dough out with a rolling pin giving a thickness of about half a centimeter.

Step 11

Step 11

Make some dough strips with a wheel.

Make some dough strips with a wheel.

Step 12

Step 12

Then cut out squares of 7-8 centimeters of side.

Then cut out squares of 7-8 centimeters of side.

Step 13

Step 13

Stuff each square of dough with a teaspoon of jam (apricot, or the one you prefer most).

Stuff each square of dough with a teaspoon of jam (apricot, or the one you prefer most).

Step 14

Step 14

Do not overdo the quantity, otherwise the jam could come out during cooking, ruining the result.

Do not overdo the quantity, otherwise the jam could come out during cooking, ruining the result.

Step 15

Step 15

Join the two opposite ends to form a triangle.

Join the two opposite ends to form a triangle.

Step 16

Step 16

Seal the ends very well by pressing along the sides.

Seal the ends very well by pressing along the sides.

Step 17

Step 17

Slightly fold the crescent-shaped tips and let them rise for another 40 minutes on a sheet of parchment paper.

Slightly fold the crescent-shaped tips and let them rise for another 40 minutes on a sheet of parchment paper.

Step 18

Step 18

Fry the sweet treats in plenty of hot peanut seeds oil, at about 170°C (338°F).

Fry the sweet treats in plenty of hot peanut seeds oil, at about 170°C (338°F).

Step 19

Step 19

Let the fritters brown evenly on both sides, then drain on absorbent kitchen paper.

Let the fritters brown evenly on both sides, then drain on absorbent kitchen paper.

Step 20

Step 20

When the chifelini are completely dry and lukewarm, sprinkle them with a little powdered sugar.

When the chifelini are completely dry and lukewarm, sprinkle them with a little powdered sugar.

Step 21

Step 21

Serve immediately the jam-filled Carnival fritters.

Serve immediately the jam-filled Carnival fritters.