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Cream-Stuffed Castagnole: the Carnival recipe for Italian castagnole with cream

Total time: 70 Min
Difficulty: Low
Serves: 8 people
By Cookist

Cream-stuffed castagnole are an easy, delicious Italian dessert recipe people enjoy during Carnival period. With crispy edges and a soft, creamy inside, this is a variant of the classic fried dough balls, a sweet symbol of Carnival.

Filled with delicious, firm custard, these fritters are perfect for cheering children and adults alike on the occasion of a mask party, a snack or a special dinner. Although very similar in the basic dough both in terms of ingredients and quantity, this version differs from the original one for the size of the castagnole which are larger, precisely to accommodate a delicious filling.

So let’s find out how to make some delicious cream-stuffed Italian Carnival castagnole by following our recipe step by step.


If you prefer, you can replace custard with a chocolate spreadable cream, Nutella, mascarpone cheese or jam.

To flavor the dough, we have chosen a drop of anisette but you can replace it with the liquor you have at home, such as grappa, rum or whiskey.

How to store Cream-Stuffed Castagnole

Stuffed Italian Carnival fritters can be stored at room temperature for a few hours or in the refrigerator for 1-2 days, in a special airtight container.


for the custard
Whole Milk
250 ml
Granulated sugar
40 g
30 g
Egg yolks
Lemon peel
for the castagnole
All-purpose flour
220 g
Granulated sugar
50 g
butter, softened
40 g
eggs at room temperature
anisette or other liqueur
1 shot
Baking powder
1/2 sachet
Peanut seed oil
extra granulated sugar for decorating

How to make Cream-Stuffed Castagnole

Make the custard; collect the cornstarch, sugar and egg yolks in a saucepan 1, then mix them with a whisk.

Heat the milk separately with the lemon peel 2.

Pour the hot milk over the egg yolks, mixing with a whisk, then bring to low heat and cook, stirring constantly until the custard appears shiny and thick 3.

Immediately transfer the custard to a dish previously refrigerated in the freezer, spread it out with a spatula 4, cover it with cling film and let it cool.

Make the Italian Carnival fritters; in a large bowl collect the flour, baking powder and sugar 5, then mix.

Add the cubed butter, lemon peel and eggs 6. Then mix with a fork.

Flavor with anisette 7 and mix.

Knead and mash the butter well until the mixture is quite homogeneous 8.

Form a loaf, wrap it with cling film 9 and let it rest in the refrigerator for 30 minutes.

Cut the dough onto a floured surface and form 2 to 3 centimeters thick cords.

Cut each cord into small pieces, then rotate them between the palms of your hands and form some balls 11.

Fill a pan with peanut seed oil, heat it well and dip in a few Italian Carnival fritters at a time, turning them for an even browning 12.

Gradually drain the Italian Carnival fritters on absorbent kitchen paper 13.

Then pass them in granulated sugar while they are still hot 14.

Transfer the custard into a pastry bag with a metal nozzle and stuff the Italian Carnival fritters with moderate pressure 15.

Serve the stuffed Italian Carnival fritters 16.

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