The chiacchiere are a typical Carnival sweet that we can find all over Italy under different names: cròstoli, galani, frappe, bugie, and many more! The main characteristic of the sweet is to be very thin, crumbly, full of bubbles and sprinkled with powdered sugar. In order to obtain a good texture for chiacchiere the dough must be rolled out very thin, an operation that requires time and a bit of manual skill and when frying, the oil has to be stable around 170°c (340°F).
Chiacchiere di Carnevale
Course: DessertDifficulty: Medium6
servings1
hour50
minutesIngredients
Egg 1
Yolk 2
00 Flour 500gr
Sugar 50gr
White wine 1/2 glass
Malvasia 1/2 glass
A pinch of salt
Butter 30gr
Oil for frying
Icing sugar
Directions
- In a bowl put the flour and sugar that you are going to turn together with the butter at room temperature then Incorporate the eggs, salt, wine and liqueur.
- Knead well transferring the mass to a pastry board; work well until the mixture is not too soft and homogeneous and wrap it in plastic wrap. It needs to rest for 1 hour.
- With a rolling pin, roll out the dough that you will cut into strips with a pastry cutter with a curled edge.
- Put a pan on the stove, preferably with a basket, with plenty of oil where you’re going to fry the chiacchiere.
- As soon as they are golden brown, take them out and put them on absorbent paper to remove excess oil and once they have cooled arrange them in a tray and cover them with powdered sugar!
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