Cream-Filled Italian Castagnole: Irresistible Fried Dough Balls

Castagnole Ripiene (Italian Filled Fried Dough Balls)

Category: Desserts
Serving Size: 20 pieces
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes

Castagnole ripiene are a beloved Italian treat that combines a light, fluffy fried dough ball with a luscious custard filling. Perfect for special occasions or as a sweet snack, these little bites of joy offer a delicious blend of textures and flavors. The dough is aromatic and subtly flavored with lemon zest and anise liqueur, while the filling is creamy and rich, making each bite a burst of indulgence.

Ingredients:

Instructions:

1. Prepare the Custard Filling:

   • Start by preparing the custard filling for the castagnole. This will need time to cool down, so it’s best to begin with it.
   • In a saucepan, combine the milk and heavy cream. Slice the vanilla pod open and scrape the seeds inside. Add both the seeds and the pod to the milk mixture.
   • Slowly heat the milk and cream mixture over medium heat until it reaches a gentle simmer. Be careful not to boil it.
   • While the milk mixture heats up, place the egg yolks and sugar in a separate bowl. Use a whisk to blend them until the mixture becomes pale and slightly thickened.
   • Stir in the cornstarch into the egg-sugar mixture, ensuring it’s well combined. Once the milk and cream mixture is warm, remove the vanilla pod and pour the liquid into the egg mixture, whisking constantly to avoid curdling the eggs.
   • Return the mixture to the saucepan and cook over low heat. Stir continuously with a wooden spoon until the custard thickens to a pudding-like consistency.
   • Once thickened, transfer the custard to a shallow bowl and cover it with plastic wrap, making sure the wrap touches the surface of the custard to prevent a skin from forming. Allow it to cool at room temperature, then refrigerate to fully chill.

2. Make the Dough for Castagnole:

   • While the custard cools, prepare the dough for the castagnole. In a large mixing bowl, sift together the all-purpose flour and baking powder. Add the sugar and the seeds from a vanilla pod.
   • Make a well in the center of the dry ingredients, and crack the eggs into it. Add the softened butter, lemon zest, and anise liqueur to the bowl.
   • Mix the ingredients together with your hands or a spatula until they begin to come together. Transfer the dough onto a lightly floured work surface and knead it until smooth and pliable.
   • Shape the dough into a log, then cut it into small pieces (about 20g each). Roll each piece into a small, round ball.

3. Fry the Castagnole:

   • Heat peanut oil in a deep pan or fryer to 140°C (285°F). Use a kitchen thermometer to monitor the temperature to ensure the oil remains at a consistent temperature.
   • Carefully place a few dough balls at a time into the hot oil, being sure not to overcrowd the pan. Fry the balls for about 2-3 minutes or until golden brown and puffed up.
   • Remove the castagnole from the oil and place them on a plate lined with paper towels to drain excess oil.

4. Coat and Fill the Castagnole:

   • While the castagnole are still warm, roll them in sugar to coat them evenly.
   • Once they have cooled slightly, take the custard out of the refrigerator. Fill a piping bag fitted with a small, narrow tip with the chilled custard.
   • Gently make a small hole in each castagnola and carefully pipe the custard filling into the center until they are filled but not overflowing.

5. Serve:

   • Serve the castagnole ripiene immediately, or store them in an airtight container for a day or two. They’re best enjoyed fresh, while the dough is still light and crispy, and the custard remains creamy and delicious.

These delightful Italian treats are a hit at any celebration, offering a unique and irresistible balance of flavors and textures. Perfect for a festive gathering or as an indulgent treat, the Castagnole Ripiene are sure to impress anyone who takes a bite!