CENCI DI CARNEVALE (ITALIAN FRIED PASTRIES FOR CARNIVAL)
Cenci di Carnevale are sweet and crispy Italian fried pastries made and eaten for carnival. They have a beautiful citrus and vanilla aroma and are dusted in powdered sugar before serving. Also known as Chiacchiere, Crostoli, Frappe and Bugie (just to name a few).
Provided by Emily Kemp
Categories Dessert
Time 1h15m
Number Of Ingredients 11
Steps:
- Put the flour, sugar, baking soda, salt and orange zest in a bowl and stir until fully combined. Add the butter and crumb it into the flour using your hands until it resembles breadcrumbs. Make a well in the centre of the flour for the liquids.
- In a small bowl mix the eggs, vanilla and liqueur together. Pour them into the flour mixture and stir to combine everything together with a fork.
- Once a rough dough starts to form, use your hands to knead it for 5-10 minutes until smooth and elastic. Wrap it in plastic wrap and leave it to rest for 30 minutes.
- Once rested, cut the cenci dough in half (wrap one half back up in plastic wrap). Flatten the piece of dough so it's thin enough to fit through the widest setting on your pasta machine.
- Sprinkle your work surface and pasta machine with a little flour. Pass the dough through the widest setting then continue to pass the dough through your machine whilst going up one number at a time until the dough is almost paper-thin. You may need to cut the dough in half if it gets too long so it's easier to manage.
- On most pasta machines number 0 is the widest setting and number 9 is the thinnest. I go up to number 8. The thinner the dough the crispier your cenci will be.
- Using a knife of fluted pasta cutter cut the cenci into strips about 2 inches wide then cut a slit in the middle of each one making sure not to cut all the way to the edges. This is a traditional way of cutting them but you can cut them into any rough shape you like.
- Heat the sunflower oil in a large heavy-bottom based pan, the oil should be around 2 inches deep.
- If you have a sugar thermometer it should be around 180-190C (350-375F). If not test a small piece of dough, if lots of bubbles surround the dough and it turns golden within a few seconds, the oil is ready.
- Fry the cenci in batches for a few seconds on each side until golden brown and bubbly. Drain them on kitchen paper as you go.
- Once cooled, arrange them on a serving plate and dust with powdered sugar.
Nutrition Facts : Calories 98 kcal, Carbohydrate 8 g, Protein 1 g, Fat 7 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 8 mg, Sodium 54 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 6 g, ServingSize 1 serving
CENCI--ITALIAN BOW TIES
Florentine Love Knot Cookies :There are many regional variations of these sweet fried confections. The best-known Carnival pastries are Cenci (the word means rags), whose many aliases include Frappe, Chiacchere (gossips), Lattughe (lettuce leaves) and Nastrini (ribbons), while they are also called the more poetic "Lover's Knots." They are very pretty when carefully made.. To make a batch you'll need:
Provided by Phil Franco
Categories Healthy
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Make a fairly stiff dough with these ingredients, kneading it thoroughly, and adding more flour if it comes out too soft. Flour it and let it rest, covered, for about an hour.
- Then roll it out into an eighth-of-an-inch-thick sheet, and use a serrated pastry wheel to cut it into strips 4 inches long and two and one half inches wide. Make a cut down the middle of each cencio (so as to obtain two strips joined at the ends), twist the side strips without breaking them,
- Fry them in hot oil or lard, and dust them with confectioners sugar when they're cool. This recipe is sufficient to make a platterful. Should the dough have formed a crust while it sat, knead it again before you roll it out.
- My Mom also drizzles honey before the confectioners sugar.
Nutrition Facts : Calories 339.4, Fat 8.8, SaturatedFat 4.5, Cholesterol 121, Sodium 166.6, Carbohydrate 52.3, Fiber 1.5, Sugar 10.3, Protein 8.9
CONFECTIONER'S FRAMES
Provided by Sandra Lee
Categories dessert
Time 1h10m
Yield 12 picture frames
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- Combine cookie dough with brandy extract and flour, kneading to combine. On a floured surface, roll out dough to 1/4-inch thickness. Cut out 3-inch squares (rounds or rectangles) and place on a cookie sheet. Cut out the center of each, leaving a border to fit a picture. Freeze for 20 minutes, and then bake for 8 to 10 minutes or until lightly browned around edges. Cool on cooling rack. Frost with white frosting and decorate with assorted candies, or pipe with decorator icing. Adhere a photo with frosting.
ITALIAN CENCI COOKIES
My mother brought this special family recipe from Europe a century ago. Cenci can be "dressed up" for any holiday-at Easter, I sprinkle yellow, pink and lavender jelly beans over them, and for Christmas, red and green candy sprinkles give the cenci a festive look. Even without the garnish, they always disappear fast! -Anna Coduto, Fullerton, California
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 4 dozen.
Number Of Ingredients 9
Steps:
- In a bowl, beat eggs, sugar and salt until frothy. Stir in vanilla. Sift flour with baking powder; gradually add to batter. Add butter and mix well. Turn out onto a floured surface; knead for 10 minutes. Divide dough in half; roll each half as thin as possible (noodle thickness). Cut into 5-in. x 1-in. strips with a knife or scalloped pastry wheel. , Preheat oil to 375°; fry cookies until golden brown, about 1 minute per side. Drain on paper towels. Sprinkle with confectioners' sugar. Cookies are best served the same day.
Nutrition Facts :
BOSTON CREAM FRIED DOUGH
Steps:
- Mix together 1 gallon of water, the oil, sugar, yeast, salt and vanilla extract in a large 20-quart stand mixer. Then add the flour. Continue mixing and allow a dough ball to form. Toss the dough into a raising bucket and let proof for 1 hour. Once risen, the dough is ready for use. Cut fist-size pieces from the batch and stretch and form into a circle to fit a 9-inch plate.
- Fry the dough in batches in a deep-fryer heated to 400 degrees, 30 seconds per side, until golden brown. Top with desired toppings.
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- In a large bowl, mix together the flour with sugar, orange zest and a pinch of salt. Add the room temperature melted butter and the whisked eggs.
- Mix everything together, then slowly add the liquor, continuing the kneading. If the dough is already wet and sticky, add less liquor than stated in the recipe, or add a little more flour. Knead with your hands until you get a soft and uniform dough, lightly sticky.
- Transfer the dough on a floured board and knead again for a couple of minutes, then divide it in 4 and flatten it with a rolling pin or a pasta machine. Roll the dough until you get a thin sheet (I used number 2 in the pasta machine).
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