Italian Baked Chiacchiere
Chiacchiere, Frappe or even Bugie however you call them, these Italian baked pastries are the perfect way to start off Carnevale! Dust with a little powdered sugar or dip in melted chocolate either way they are delicious.
These thin dough strips baked up nice and crunchy are everywhere this time of the year. This year 2023, Carnevale will begin on February 5th and finish on February 21st. It always finishes on a Tuesday, known as Fat Tuesday, Pancake Tuesday or Shrove Tuesday which is also the day before Ash Wednesday.
What is Carnevale?
Carnevale is a celebration that lasts approximately two weeks and ends on the Tuesday before Ash Wednesday or as some of us know it as Pancake Tuesday or Shrove Tuesday. It is mostly a time for children to dress in costumes and have rides around the towns of Italy throwing confetti.
Recipe Ingredients
- Flour – all purpose
- Sugar – granulated
- Butter – softened
- Egg – room temperature
- Milk – room temperature
- Baking powder
- Salt
- Lemon zest
Why use room temperature ingredients?
With cakes, doughs and other baking, it’s always better to use room temperature ingredients. So, take any cold ingredients out of the refrigerator an hour ahead of time or sooner if it’s cool in your kitchen. Room temperature ingredients blend easier, creating a softer dough, which will help to create a lighter tender baked good.
How to make Homemade Chiacchiere di Carnevale
In a large bowl or food processor whisk together the flour, sugar, salt, baking powder and zest.
If making by hand then make a well in the middle and add the egg and butter, start to combine with a fork, mix until almost combined. If using a food processor then add the egg and butter and pulse until almost combined.
Move the dough to a lightly floured flat surface and gently knead a few times to form a compact dough. Wrap it in plastic wrap and refrigerate for 15-20 minutes.
Remove the dough from the fridge, divide in 2 parts, one part wrap and place back in the fridge and the other part place on a lightly floured flat surface, lightly flour your rolling pin and roll very thin about 1/8 inch or thinner if you prefer. You could also use a pasta machine to roll out the dough.
Cut out strips, squares or shape long strips into a twist with a sharp knife, pasta roller or pizza roller. Place the strips on a parchment paper lined baking sheet and bake until golden in the pre-heated oven.
Move to a wire rack to cool, dust with powdered sugar and serve. You can even dip them in melted chocolate, let the chocolate firm up before serving.
If you find the dough too dry then add 1 -2 tablespoons of room temperature milk. But be sure to add it 1/2 tablespoon at a time.
Typical Carnevale Treats
- Frappe / Chiachierre -These are crunchy and delicate thin sheets of pastry that are usually deep fried and dusted with powdered sugar
- Sweet Ravioli – A slightly sweet dough filled with a ricotta filling and usually deep fried.
- Venetian Sweet Frittelle – Soft and crispy fried balls that are usually filled with an Italian Pastry cream.
- Struffoli – Are a Neapolitan dish made of deep fried balls of sweet dough.
- Tortelli – Known as fried cakes, as they are frying a hole is created inside where you can stuff them with your favourite filling if desired, best eaten warm rolled in sugar.
When to serve Chiacchiere
These baked frappe are of course made during Carnevale time. They are usually served as a snack and of course as a dessert.
When did the Chiacchiere / Frappe originate?
They have an ancient tradition that probably dates back to that of the Roman Times when they were called Frictilia, these were sweets fried in pork fat that were also prepared during the Carnival period. They were produced in large quantities since they had to last for the entire period of Lent.
What are other names for Chiacchiere?
In the region of Lazio they are known as Frappe, in the North they can be known as Cenci, Bugie, Chiacchiere, Crostoli, Grostoli, Grostoi, Sfrappe, Sfrappole, Galani or even Strufoli but not to be confused with Struffoli from Naples. In the South they are referred to as Maraviglias and Guanti.
Can I add liquor to the dough?
Yes you can, Italians like to add some grappa, marsala or even some rum. Or why not a bit of your favorite liqueur such as Grand Marnier or Limoncello? It should be added with the butter and egg. I think 2-3 tablespoons should be enough. When you add it you will have to increase a bit of flour also.
Can the dough be made in a stand mixer?
Yes it can, use the flat beaters and beat until just combined. Then move to a lightly floured flat surface to form the compact dough.
How to store them
Any leftover frappe should be kept in an airtight container and kept at room temperature. They will keep for up to 4 days.
Can the dough be made ahead of time?
The dough can be made ahead of time, wrap it well in plastic wrap and refrigerate. It will keep for up to 2-3 days in the fridge.
If this is the year that you would love to bring some Italian Carnevale into your home, I hope you give these Baked Chiacchiere a try and let me know what you think. Enjoy!
More Carnevale Treats
Italian Baked Chiacchiere
Ingredients
- 1¼ cups all purpose flour
- 2 tablespoons granulated sugar
- 1¾ tablespoons butter (softened)
- 1 large egg (room temperature)
- ½ teaspoon baking powder
- 1 pinch salt
- zest 1 lemon
- 1-2 tablespoons milk (room temperature) if needed I didn't need it
Instructions
- In a large bowl or food processor whisk together the flour, sugar, salt, baking powder and zest.
- If make by hand the make a well in the middle and add the egg and butter, start to combine with a fork, mix until almost combined. If using a food processor then add the egg and butter and pulse until almost combined.
- If you find the dough too dry then add 1 -2 tablespoons of room temperature milk. But be sure to add it 1/2 tablespoon at a time.
- Move the dough to a lightly floured flat surface and gently knead a few times to form a compact dough. Wrap it in plastic wrap and refrigerate for 15-20 minutes.
- Pre-heat oven to 350F (180C). Line one or two baking sheets with parchment paper.
- Remove the dough from the fridge, divide in 2 parts, one part wrap and place back in the fridge and the other part place on a lightly floured flat surface, lightly flour your rolling pin and roll very thin about 1/8 inch or thinner if you prefer. You could also use a pasta machine to roll out the dough.
- Cut out strips, squares or shape long strips into a twist with a sharp knife, pasta roller or pizza roller. Place the strips on the prepared baking sheet, remove the other dough from the fridge and roll and cut. Bake for approximately 8-10 minutes or until golden.
- Move the frappe to a wire rack to cool then dust with powdered sugar and serve. You can even dip them in melted chocolate, let the chocolate firm up before serving. Enjoy!
Our family has been making these for 3 generations, although we deep fry rather than bake. We also drizzle warm honey over them before dusting with powdered sugar. Once you start eating them, there’s no stopping. They are delicious. I’m going to try the baking method this year, as your recipe calls for. It will certainly be less fattening than deep frying them. Thank you for posting this recipe. Have a beautiful, God filled Christmas season.
Hi Lorraine, yes most deep fry, but since my husband shouldn’t eat fried foods, I try to bake the fried stuff as much as possible. Let me know how it goes. Take care and Merry Christmas to you too!
Looks good