Chiacchiere di Carnevale (Italian Carnival Fried Pastries)

A recipe for Chiacchiere di Carnevale (Italian Carnival Fried Pastries)! Thin strips of dough are fried until golden and covered in powdered sugar.

These Chiacchiere di Carnevale are a fun carnival treat popular throughout Italy. They go by many names based on the region.

While they are called Chiacchiere (literally translates to chatter or gossip) in Southern Italy, they are also known as Cenci, Donzelle, Lattughe, Bugie, Galani, Crostoli, Frappe, Sfrappole, and more.

The name refers to the chattering and crunch noise when eating these powdered sugar-covered snack.

A sheet of egg-based dough is rolled until very thin (about 1/16-1/8 inch, 1.5-3 millimeters) and cut into rectangles with either one or two slits down the center. They are fried until golden and served with a sprinkling of powdered sugar.

A Few Tips

Knead together the ingredients to create a smooth dough. If it absolutely won’t come together after at least five minutes of kneading and continues to crumble, add a small splash of water at a time as a last resort. If the dough is too sticky to handle, add a little more flour.

Roll the dough as thinly as possible so they have that distinctive crunch when fried. I roll the dough on my granite countertop until I can see the pattern of the counter through the dough. If the dough pulls back too much when rolling, cover and let rest for about 30 more minutes before trying again.

If you have one available, you can also roll the dough through a pasta machine to the thinnest setting.

Cover the dough you are not actively using to keep it from drying out.

I heated the oil over medium heat, then adjusted as needed to keep the dough from getting too dark between medium and medium low.

Do not overcrowd the pan while frying. I usually add 3-4 Chiacchiere at a time.

Definitely keep an eye on the Chiacchiere while they are in the oil. Due to the thin dough, they cook very quickly.

Once fully cooled, store leftovers in an airtight container for up to three days. Dust with powdered sugar before serving.

Forming the Dough

Chiacchiere can have a few different formations. I cut the dough into about 2 x 4 inch (5 x 10 centimeter) strips, then slice 1 or 2 lines (I personally prefer 2) down the center of each strip, leaving about 1/2 inch (1.25 centimeters) together at the ends.

To create the detailed edges, use a fluted pastry wheel.

I have also seen Chiacchiere with the dough twisted from these lines or even with strips tied into knots.

Chiacchiere Flavors

The flavors added to the dough also differ. I made mine with lemon zest, vanilla sugar, and a large splash of grappa.

The vanilla sugar adds a hint of light vanilla flavor. This is completely optional. You can buy small packets of vanilla sugar in the European section of many larger supermarkets, but it is easy to make at home.

Scrape out the seeds of one vanilla bean and mix well with 2 cups (400 grams) granulated sugar. Store in an airtight container with the scraped out vanilla beans.

Otherwise, add an extra tablespoon (12 grams) of sugar to the dough and optionally a teaspoon (15 milliliters) of vanilla extract.

The 2 tablespoons (30 milliliters) of grappa (or white rum, marsala, or brandy) adds a little extra flavor to the dough, but is completely optional. Simply omit if avoiding alcohol. You may need to add a little water in its place to bring together the dough.

Some use orange zest instead of lemon zest.

Chiacchiere al Cioccolato

Another favorite variation is to drizzle the fried pieces with melted chocolate to make Chiacchiere al Cioccolato.

If you want chocolate actually infused into the dough, try Crostoli al Cioccolato (Chocolate Crostoli).

Looking for more Carnevale and Mardi Gras recipes?

Try my:

• Tagliatelle Dolci di Carnevale (Italian Carnival Sweet Tagliatelle)
• Spritzkuchen (German Crullers)
• New Orleans Brandy Milk Punch

This recipe was originally posted in March 2014 and updated in January 2023.

Chiacchiere di Carnevale (Italian Carnival Fried Pastries) Recipe

Adapted from Marsala Mia

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5 from 5 votes

Chiacchiere di Carnevale (Italian Carnival Fried Pastries)

A recipe for Chiacchiere di Carnevale (Italian Carnival Fried Pastries)! Thin strips of dough are fried until golden and covered in powdered sugar.

Course Dessert

Cuisine Italian

Keyword Chiacchiere, fried, Italian, Italy, Mardi Gras, pastries, pastry

Prep Time 30 minutes

Cook Time 10 minutes

Resting Time: 1 hour

Total Time 1 hour 40 minutes

Servings 4 Servings

Ingredients

• 2 cups (250 grams) "00" or all-purpose flour
• 2 tablespoons (25 grams) granulated sugar
• 1 tablespoon (12 grams) vanilla sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• Zest of 1 lemon
• 2 large eggs
• 2 tablespoons (30 grams) unsalted butter softened at room temperature
• 2 tablespoons (30 milliliters) grappa white rum, marsala, or brandy
• Vegetable oil for frying
• Powdered sugar for topping

Instructions

• In a large bowl, combine the flour, sugar, vanilla sugar, baking powder, salt, and lemon zest.
• Mix in the eggs, butter, and grappa to form a dough.
• Knead on a lightly floured surface until smooth. Cover with plastic and allow to rest at room temperature for 1 hour.
• Divide the dough into four equal pieces.
• Place one piece on floured work surface and cover the rest.
• Roll the dough into a rectangle as thinly as possible, flouring as needed to prevent sticking.
• Use a fluted pastry wheel to cut and detail the edges of the rectangle.
• Cut the dough into 2 x 4 inch (5 x 10 centimeter) strips. If desired, cut 1-2 lines inside each strip.
• Place on a large baking sheet lined with parchment and cover while you repeat with remaining pieces.
• Add about 3 inches (7.5 centimeters) of oil to a large, deep pan. Place over medium heat to get the oil to 350˚F (180˚C).
• Once heated, add a few chiacchiere, being careful not to overcrowd. Fry until lightly golden, about 45 seconds, then turn to fry the other side. Adjust the heat as needed between medium and medium low.
• Place on towel lined plates. Repeat with remaining chiacchiere. Serve with powdered sugar.