Carnival Roses are a festive Italian pastry traditionally prepared during Carnevale. Light, crisp, and delicately sweet, these beautiful fried treats are made with the same dough used for classic chiacchiere, but shaped into elegant rose forms that puff and bloom as they fry. They are as stunning on a dessert table as they are delicious to eat.
Why You’ll Love This Recipe
These Carnival Roses are wonderfully crisp on the outside and tender on the inside.
They are visually impressive yet surprisingly simple to make.
The dough is easy to handle and requires basic pantry ingredients.
They fry quickly and develop a delicate golden crunch.
They can be customized with different fillings and toppings.
They are perfect for celebrations, tea parties, or festive gatherings.
They stay light and airy rather than heavy or greasy.
They can be made ahead and dusted with sugar just before serving.
Both adults and children love their delicate sweetness.
They bring a touch of authentic Italian tradition to your kitchen.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the dough:
2 ½ cups all-purpose flour (300 g)
2 tablespoons granulated sugar (25 g)
2 tablespoons unsalted butter, softened (30 g)
2 large eggs
3 tablespoons whole milk (45 ml)
1 tablespoon rum or fresh orange juice (15 ml)
1 teaspoon vanilla extract (5 ml)
1 teaspoon baking powder (5 g)
1 pinch salt
Zest of 1 lemon
For frying:
3 to 4 cups vegetable oil (750 ml to 1 liter)
For decoration:
½ cup powdered sugar (60 g)
½ cup apricot jam or pastry cream for filling (optional)
Candied cherries or berries for garnish (optional)
Directions
In a large mixing bowl, combine the flour, sugar, baking powder, and salt.
Add the softened butter and rub it into the dry ingredients until the mixture resembles fine crumbs.
Stir in the eggs, milk, rum (or orange juice), vanilla extract, and lemon zest.
Mix until a soft dough forms, then transfer to a lightly floured surface and knead for about 8 to 10 minutes until smooth and elastic.
Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.
After resting, roll the dough out very thinly, about 1/16 inch (1.5 mm) thick.
Using three different round cutters (for example 3 inches, 2.5 inches, and 2 inches in diameter), cut out circles. You will need three circles per rose.
Make four small cuts around the edges of each circle, spacing them evenly without cutting into the center.
Stack three circles on top of each other from largest to smallest. Press firmly in the center to seal them together.
Heat the vegetable oil in a deep saucepan to 350°F (175°C).
Fry one or two roses at a time, placing them carefully into the hot oil. As they fry, gently press the center with a spoon to help the petals open.
Fry for about 1 to 2 minutes per side until golden and crisp.
Remove with a slotted spoon and drain on paper towels.
Once cool, fill the center with a small spoonful of jam or pastry cream if desired.
Dust generously with powdered sugar and garnish with a cherry or berry in the center.
Servings and timing
Servings: Approximately 18 to 20 roses
Preparation time: 30 minutes
Resting time: 30 minutes
Cooking time: 20 minutes
Total time: About 1 hour 20 minutes
Variations
You can flavor the dough with grated orange zest instead of lemon for a warmer citrus note.
Replace rum with limoncello or omit alcohol entirely.
Fill the center with chocolate ganache instead of jam.
Add a small spoonful of sweetened ricotta cream for a richer Italian-style filling.
Dust with cinnamon sugar instead of powdered sugar for a spiced finish.
Drizzle lightly with honey before serving for added sweetness.
Use raspberry or strawberry jam for a colorful contrast.
Add a drop of almond extract for a subtle nutty aroma.
Storage/Reheating
Store Carnival Roses in an airtight container at room temperature for up to 3 days.
If filled with cream, refrigerate and consume within 24 hours.
To refresh their crispness, place them in a preheated oven at 300°F (150°C) for 3 to 5 minutes. Allow them to cool slightly before dusting again with powdered sugar.
Avoid microwaving, as it can make them soft rather than crisp.
FAQs
Why did my roses not open while frying?
The oil may not have been hot enough, or the dough may have been rolled too thick. Proper temperature and thin dough are key.
Can I bake Carnival Roses instead of frying?
They are traditionally fried for crispness. Baking will produce a different texture and may not create the same light structure.
How thin should I roll the dough?
About 1/16 inch thick. Thin dough ensures light and crispy petals.
Can I make the dough in advance?
Yes, you can refrigerate the dough for up to 24 hours. Let it return to room temperature before rolling.
What oil is best for frying?
Use a neutral oil with a high smoke point such as vegetable or sunflower oil.
How do I prevent them from absorbing too much oil?
Maintain a steady frying temperature around 350°F (175°C) and avoid overcrowding the pan.
Can I freeze Carnival Roses?
Unfilled roses can be frozen in an airtight container for up to 1 month. Reheat in the oven before serving.
What filling works best?
Apricot jam, pastry cream, chocolate cream, or sweet ricotta are all excellent choices.
Can I skip the alcohol in the dough?
Yes, you can substitute it with orange juice or milk without affecting the texture significantly.
Why is resting the dough important?
Resting relaxes the gluten, making the dough easier to roll thin and helping achieve a delicate, crisp texture.
Conclusion
Carnival Roses are a beautiful and festive Italian treat that combines simplicity with elegance. Their crisp petals, delicate sweetness, and eye-catching shape make them perfect for celebrations or special gatherings. With a straightforward dough and a little creativity in shaping and decorating, you can create a dessert that looks impressive yet feels wonderfully homemade.
Carnival Roses (Rose di Carnevale) are delicate Italian fried pastries traditionally made during Carnevale. Crafted from a thin, lightly sweet dough and shaped into blooming roses, they fry into crisp, golden treats that are dusted with powdered sugar and optionally filled with jam or cream.
Ingredients
For the dough:
2 1/2 cups (300 g) all-purpose flour
2 tablespoons (25 g) granulated sugar
2 tablespoons (30 g) unsalted butter, softened
2 large eggs
3 tablespoons (45 ml) whole milk
1 tablespoon (15 ml) rum or fresh orange juice
1 teaspoon (5 ml) vanilla extract
1 teaspoon (5 g) baking powder
1 pinch salt
Zest of 1 lemon
For frying:
3–4 cups (750 ml–1 liter) vegetable oil
For decoration:
1/2 cup (60 g) powdered sugar
1/2 cup apricot jam or pastry cream (optional)
Candied cherries or berries (optional)
Instructions
In a large bowl, mix flour, sugar, baking powder, and salt.
Add softened butter and rub into dry ingredients until crumbly.
Stir in eggs, milk, rum (or juice), vanilla, and lemon zest.
Mix until a soft dough forms, then knead 8–10 minutes until smooth and elastic.
Wrap dough and rest at room temperature for 30 minutes.
Roll dough very thin, about 1/16 inch (1.5 mm) thick.
Cut three different-sized circles (3 in, 2.5 in, 2 in) for each rose.
Make four small evenly spaced cuts around each circle’s edge without cutting the center.
Stack circles largest to smallest and press firmly in the center to seal.
Heat oil to 350°F (175°C).
Fry 1–2 roses at a time, gently pressing the center so petals open. Fry 1–2 minutes per side until golden.
Drain on paper towels and cool.
Fill centers with jam or cream if desired.
Dust with powdered sugar and garnish before serving.
Notes
Roll dough very thin for crisp, delicate petals.
Maintain oil temperature at 350°F (175°C) for best results.
Do not overcrowd the pan to prevent oil absorption.
Unfilled roses store better at room temperature.
Dust with powdered sugar just before serving for best presentation.
