Rose di Carnevale are sweet Italian flower shaped fritters. Filled with jam, marmelade, chocolate, lemon curd, candied fruits, you name it, and generously sprinkled with powdered sugar.
I used marmelade Natureta. Raspberry marmelade without added sugar is a real treat for fans of this noble sour-sweet fruit, as the tiny raspberry seeds have a special charm, which differs from the flesh of the fruit when cooked. Most tasters of 100% raspberry spread have decided in the course of development that they do not want a strained spread, without pips, so in front of you is the one given by nature, and of course without added sugars.
The process is really simple after you make the first flower. It requires just a little hand skills and a pinch of patience. I’m sharing whole process below, so you can easily follow the steps and make your version of these delicate edible flowers.
Rose di Carnevale
- 1 roller pin
- 1 pasta maker machine optional
- 3 round cookie cutters 3 different sizes
- 260 6 flour type 00 (Manitoba)
- 2 eggs
- 30 g sugar
- 20 g softened butter
- 20 g sweet Muscat wine
- 1 pinch salt
- 10 ml water to attach the blossoms
- 1 l sunflower oil for frying
- 12 tsp 100 % Raspberry Marmalade Natureta
- Powdered sugar for sprinkling
- In a large bowl mix together flour, eggs, softened butter, sugar, sweet wine, a pinch of salt.
- Knead quickly to get the shape of a loaf and for the ingredients to blend well.
- Take the dough out of the bowl and knead on the counter top for 5 minutes to make the structure as smooth as possible.
- Wrap the dough in transparent foil and place in the fridge for one hour.
- Divide the loaf into thirds. Prepare a rolling pin, pasta machine and cookie cutters.
- Use one third of the dough immediately and put the other two back in the cold.
- Roll the dough quickly with a rolling pin and then lower it through the machine to the widest settings (6).
- Repeat until the dough is dropped over the width no. 4.
- Place an evenly thin dough on the work surface and cut out three circles of different sizes with the models until the space on the dough runs out.
- Make notches with a knife and assemble the circles on top of each other, from the largest to the smallest. Use a finger dipped in water to help hold the circles together.
- Knead the rest of the dough together again, roll it out and repeat the process with a pasta machine.
- Do the same with the dough from the fridge until you have used up everything. From one loaf we will get 36 rounds and at the end 12 assembled flowers.
- Heat the oil until hot and fry the flowers in it, first on one side until golden yellow and then on the other side. Place the flowers on a paper towel.
- Fill the flowers with jam or anopther filling by your choice.
- Sprinkle them with powdered sugar and serve.