Carnival roses



Everyone knows that at Carnival anything fried goes! The day is eagerly awaited, with its majestic carts, costumes and above all, delicacies dedicated to the most light-hearted and sweetest celebration of the year. Together with masks and costumes, fried sweets are part and parcel of this tradition. We have tried all these delicacies: filled chiacchiere, cassatelle, castagnole, zeppole, ravioli, tortelli, bugie and now we add another inviting recipe to our tempting list: Carnival roses. These fun bite-sized sweets are characterized by a captivating puff pastry crafted into a rose bud shape, so that you can give the gift of a fragrant flower, for the sweetest Carnival trick ever!


Ingredients for 8 roses
Flour 00 2 cups (240 g)
Sugar 2 tbsp (20 g)
Eggs 2 (120 g)
Butter 1 ½ tbsp (20 g) - soft
White wine 2 tsp (12 g)
Peanut seed oil to taste
Powdered sugar to taste
Candied cherries 8
For the cream
Whole milk 1 cup (200 g)
Eggs 1 (60 g)
Sugar 3 tbsp (40 g)
Cornstarch 2 tbsp (12 g)
Lemon peel 1

How to prepare Carnival roses

To make Carnival roses, start with the dough: place the flour, sugar 1 and softened butter 2 in a bowl and crumble by hand. Add both eggs 3, mix and knead the ingredients together.

Now add the white wine 4, continue to knead and place the dough on a work top 5. Knead some more to obtain a smooth and thoroughly amalgamated dough 6.

Place the dough in a bowl, cover with plastic wrap 7 and leave to rest for around 30 minutes at room temperature. Prepare the custard cream in the meantime: place the egg sugar 8 and corn starch 9 in a bowl,

beat the ingredients with a whisk 10 by hand, then add the grated peel of an untreated lemon 11. Heat the milk in a saucepan 12

and once hot, add it to the bowl with the mixture you have just prepared 13; stir and place the cream back on the stove 14. Continue stirring the cream with a spatula until nice and thick, then place it in a bowl 15

and cover with plastic wrap 16. The cream must be nice and cool before you use it. Once cooled, place it in a pastry bag with a serrated tip and leave in the refrigerator until you need to fill the roses. Go back to the dough, lightly sprinkle the work top with flour and roll the dough out with a rolling pin 17. Roll the dough out to obtain a pastry sheet that is 0.06 inches (1.5 mm) thick18 (it is recommended that you stick to this thickness to achieve a good end result).

Use three flower shaped ring molds to cut the pastry, respectively 4, 3 1/3 inches (8 cm) and 2 inches (5 cm) in diameter 19, to obtain 24 flowers 20. Heat the seed oil to 290°F (145°C) and measure the temperature with a kitchen thermometer. Using a brush, dab a little water in the middle of the biggest flower 21,

add the medium-sized flower so that the petals of both flowers alternate 22, dab some more water in the middle and add the smallest flower, once more so that the petals are overlapping, to create an alternating pattern 23. In this way you will make 8 roses consisting of three different-sized flowers. Upon reaching the right temperature, immerse your roses in the oil one at a time and fry them 24 while

holding the middle open with the handle of a serving spoon 25 so that the rose does not lose its shape. All it takes is 1 and a half minutes to fry each rose until perfectly golden. Drain it with a skimmer 26 and place it on a tray lined with absorbent paper. Leave your roses to cool, then sprinkle with a little powdered sugar 27,

fill with the pastry cream 28 and place a candied cherry on each rose 29. Serve your Carnival roses right away!


Store any roses you haven't filled in a paper bag, or cover them with tin foil. If filled, store in the refrigerator and enjoy within 2 days. They are best enjoyed freshly made, otherwise the pastry loses its characteristic crumbliness.


After making your roses, the dough cannot be used to make another batch it would be wrinkly, but you can still reuse it to make some sweet mal tagliati for frying and serving as delicious bites for dipping in melted chocolate.