Rose di Carnevale (Carnival Roses)
Category: Desserts | Servings: 8
Carnival Roses, or Rose di Carnevale, are a delightful Italian treat typically prepared during the Carnival season. These sweet, flower-shaped pastries are filled with a rich custard and fried to golden perfection, creating a crispy exterior and a creamy, indulgent interior. With a few simple ingredients and some patience, you can create these show-stopping desserts perfect for any occasion!
Ingredients:
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 240g |
| Sugar | 20g |
| Eggs | 120g |
| Butter | 20g |
| White wine | 12g |
| Peanut oil | As needed |
| Powdered sugar | As needed |
| Candied cherries | 8 |
| Whole milk | 200g |
| Eggs | 60g |
| Sugar | 40g |
| Cornstarch (cornflour) | 12g |
| Lemon zest | 1 |
Instructions:
Step 1: Prepare the dough
In a large bowl, combine the flour and sugar. Gradually add the white wine, continuing to mix until a dough begins to form. Transfer the dough to a clean surface and knead it until smooth and elastic.
Step 2: Let the dough rest
Place the dough into a bowl, cover it with plastic wrap, and let it rest for at least 30 minutes. This resting time allows the dough to relax and become easier to roll out.
Step 3: Make the custard filling
In a small saucepan, heat the milk until warm but not boiling. While the milk is heating, whisk the eggs with sugar and cornstarch until smooth. Once the milk is heated, slowly pour it into the egg mixture while whisking continuously. Return the mixture to the saucepan and cook over medium heat, stirring constantly until it thickens to a custard-like consistency.
Remove the custard from the heat and transfer it to a clean bowl. Cover the surface of the custard with plastic wrap to prevent a skin from forming. Let it cool completely in the fridge. This step is essential to ensure the custard is cold when used to fill the pastries.
Step 4: Roll out the dough
Once the dough has rested, lightly flour your work surface. Use a rolling pin to roll out the dough into a sheet about 1.5 mm thick.
Step 5: Shape the dough into flowers
Use three different-sized flower-shaped cookie cutters (approximately 10 cm, 8.5 cm, and 5 cm in diameter) to cut out 24 flower shapes. These will form the layers of the rose.
Step 6: Assemble the roses
To create the layers of the rose, take the medium-sized flower shape and place it on top of the largest one. The petals should not align perfectly; they should be staggered to create a more natural look. Brush the center with a bit of egg wash and layer the smallest flower on top, making sure the petals are again alternated. Repeat until all roses are assembled.
Step 7: Fry the roses
Heat the peanut oil in a deep frying pan. When the oil reaches the right temperature (about 170ยฐC or 340ยฐF), carefully lower each assembled rose into the oil. Gently press the center of the rose with the handle of a wooden spoon to help the pastry form the signature rose shape. Fry each rose for about 2-3 minutes or until golden and crispy.
Step 8: Fill and serve
Once the roses are fried, remove them from the oil and place them on paper towels to drain. Once they are cool enough to handle, fill the center of each rose with the chilled custard using a piping bag fitted with a star-shaped nozzle.
Finally, dust the top of the roses with powdered sugar and garnish each with a candied cherry. Serve immediately for the best texture and flavor.
Tips for Success:
- Make sure to let the custard cool completely before filling the pastries, as warm custard can make the dough soggy.
- Fry the roses one at a time to ensure they hold their shape and cook evenly.
- If you want to add a festive touch, serve these pastries on a decorative platter for a beautiful presentation.
These Rose di Carnevale are an impressive and delicious treat that bring the spirit of Carnival into your kitchen. Perfect for any celebration, they will surely delight your guests with their crispy layers and creamy filling. Enjoy!
