Filled Chiacchiere : a delicious Italian carnival pastry

Filled Chiacchiere are a delicious twist on the traditional Carnival treat. These classic Italian pastries are filled with a creamy ricotta and vanilla custard mixture, making them even more irresistible. In this recipe, the chiacchiere take on a fun doughnut-like shape, creating a treat that’s as delightful to look at as it is to eat.

Ingredients:

For the dough:

• 300g all-purpose flour (about 2 ½ cups)
• 2 eggs
• 50g sugar (about ¼ cup)
• 50g butter (about 3 ½ tbsp), softened
• 1 tbsp liqueur (anise or your choice)
• 1 pinch of salt
• Vegetable oil for frying
• Powdered sugar for dusting

For the filling:

• 250g ricotta cheese (about 1 cup)
• 200g vanilla custard (store-bought or homemade)
• 50g powdered sugar (about ½ cup)
• Chocolate chips (optional)

How to Make Ricotta and Custard-Filled Chiacchiere:

Prepare the dough:

1. Sift the flour into a large bowl and make a well in the center.
2. Add the eggs, sugar, softened butter, lemon zest, liqueur, and a pinch of salt.
3. Mix the ingredients until the dough comes together, then knead until smooth and elastic. If the dough is too dry, add a tablespoon of milk; if it’s too sticky, add a little more flour.
4. Shape the dough into a ball, wrap it in plastic wrap, and let it rest at room temperature for about 30 minutes.

Prepare the filling:

1. In a bowl, mix the ricotta and powdered sugar until smooth.
2. Gently fold in the vanilla custard until well combined.
3. If desired, stir in some chocolate chips for an extra treat.
4. Transfer the filling to a piping bag fitted with a round tip and refrigerate until ready to use.

Shape the chiacchiere:

1. After resting, roll out the dough on a lightly floured surface to about 2-3mm thickness.
2. Use a round cookie cutter (about 8cm in diameter) to cut out circles of dough.
3. Use a smaller cutter (about 2cm in diameter) to cut a hole in the center of half the circles, creating doughnut-like shapes.
4. Place a small amount of filling in the center of the whole circles (without holes).
5. Top each filled circle with a holed circle, pressing the edges gently to seal the filling inside.

Fry the chiacchiere:

1. Heat plenty of vegetable oil in a deep pan to 170-180°C (340-350°F).
2. Fry the chiacchiere a few at a time, turning them until golden and crispy on both sides.
3. Remove with a slotted spoon and drain on paper towels to remove excess oil.
4. Let the chiacchiere cool slightly, then dust generously with powdered sugar before serving.

Enjoy!