If you love rich, indulgent desserts and want something festive for your next gathering, Pistachio Cream‑Filled Castagnole are the perfect choice. These little fried dough balls are a traditional Italian treat, often enjoyed during Carnevale, but with a creamy pistachio filling, they become irresistible all year long.
What Are Castagnole?
Castagnole (literally meaning “little chestnuts”) are small, round doughnuts (or doughnut holes) of Italian origin. They are crisp on the outside and tender on the inside. Traditionally, they are simply rolled in sugar after frying. What makes the Pistachio Cream‑Filled version extra special is the pistachio cream hidden inside, which adds richness and nutty flavor.
Why You’ll Love Them
- They’re festive and fun: perfect for holidays or celebrations.
- The contrast of textures is wonderful — crunchy outside, soft and creamy inside.
- They use accessible ingredients, many of which you may already have.
- They make a gorgeous dessert to share (or impress!).
Ingredients
Here’s what you’ll need to make about 20 castagnole:
- 1½ cups (225 g) all‑purpose flour
- 2 large eggs
- 3 tablespoons butter
- ¼ cup granulated sugar, plus more for dusting
- Zest of one lemon
- 2 teaspoons vanilla extract
- 1 tablespoon rum
- Pinch of salt
- 2 teaspoons baking powder
- 500‑700 mL peanut oil or sunflower oil, for frying
- ½ cup pistachio cream (store‑bought or homemade)
Instructions
- In a large mixing bowl, combine everything except the oil. Mix with a fork until a rough ball of dough begins to form.
- Transfer the dough to a lightly floured board. If it’s too sticky, add a little more flour. Knead by hand until the dough becomes smooth.
- Wrap the dough in plastic wrap and let it rest at room temperature for about 30 minutes.
- After resting, divide the dough: take about ¼ of it, roll into a log, then cut into small pieces. Roll each piece into a ball (each about 20 grams), until all the dough is used.
- Heat the oil in a saucepan to frying temperature. You can test by dipping the end of a wooden spoon — if bubbles form around it, it’s ready.
- Fry the castagnole in batches (4‑5 at a time), until they’re golden (about 2 minutes per batch). Be careful not to let the heat get too high.
- Remove with a skimmer and drain on paper towels. While still warm, roll them in granulated sugar so they’re nicely coated.
- To fill: load pistachio cream into a piping bag fitted with a suitable tip. Use a straw or skewer to make an opening in each castagnola, then insert the piping tip and squeeze in the cream. Repeat for all.
- Serve immediately, while still fresh and warm.
Storage Tips
These are best eaten the same day you make them. If you have leftovers, store them in a sealed container at room temperature. However, note that texture and flavor decline after a day.
Times, Yield & Nutrition
- Prep time: ~30 minutes
- Resting time: ~30 minutes
- Cooking time: ~15 minutes
- Total time: ~1 hour 15 minutes
- Servings: ~20 castagnole
- Calories: ~142 kcal per piece (this may vary depending on size, oil absorption, etc.)
Pro Tips & Variations
- Use real pistachio cream (ores homemade) to get the best flavor.
- For mild variation: you could fill with chocolate ganache, vanilla pastry cream, or a citrus curd instead of pistachio.
- If you like a boozy twist, consider an infusion of limoncello or orange liqueur instead of rum.
- Ensure oil is not overheated — too hot = burned exterior, raw inside; too low = greasy balls.
Related Dessert Recipes from My Worldwide Recipe
If you enjoy this dessert, you might also like:
- Rose and Pistachio Cupcakes: A Floral Delight — delicate and beautiful, combining rose flavors with pistachio.
- Pistachio Banana Bread: A Moist, Flavorful Twist on a Classic — for when you want something baked rather than fried.
- Greek Honey Ricotta Pie (Melopita): A Heavenly Greek Dessert — cheesey, sweet, and comforting.
Conclusion
If you want a dessert that’s joyful, rich, and perfect for sharing, Pistachio Cream‑Filled Castagnole are a gem. They bring together crispness, sweetness, fragrance, and that luscious pistachio centerpiece. Try making them for your next gathering or just to treat yourself — and enjoy every creamy, crunchy bite!