Jam-filled Carnival fritters: the recipe

In Italy’s Triveneto region they’re called crostoli, elsewhere bugie, chiacchiere or frappe: the name varies, sometimes the shape, but the preparation stays the same.

Crostoli are one of Italy’s iconic Carnival treats, tied to ancient traditions of simple doughs and generous deep-frying. Their origins stretch back through time, but the principle remains the same: transforming humble ingredients into a fragrant, shareable dessert made for celebrating together.

We’re presenting the most decadent version: jam-filled crostoli, an enhancement of the classic recipe that pairs crispy pastry with a soft, aromatic jam centre. Let’s make them together!

Ingredients

Here are the ingredients you’ll need to make approximately 30–35 filled crostoli, organised according to the recipe’s steps.

For the dough

  • 275 g all-purpose flour
  • 75 g granulated sugar
  • 2 large eggs
  • 30 ml extra virgin olive oil
  • 25 ml grappa
  • 25 ml dry white wine

For the filling

  • organic plum preserves

For frying

  • vegetable oil, as needed

For finishing

  • icing sugar, as needed

crostoli fritti

Directions

Making filled crostoli requires a few extra steps compared to the traditional version, but nothing particularly tricky. To achieve perfect results, simply work methodically and pay careful attention to sealing the dough.

Make the dough

  • In a large mixing bowl, combine the flour and sugar, creating a well in the center. Add the eggs, extra virgin olive oil, grappa, and white wine to the well.
  • Begin mixing with a fork, gradually incorporating flour from the sides. When the dough starts coming together, continue by hand until you have a uniform dough ball.
  • Transfer to a lightly floured work surface and knead until the dough is smooth and elastic.
  • Shape into a ball, wrap in plastic wrap, and refrigerate for approximately 30 minutes.

Fill and shape the crostoli

  • After resting, roll out the dough using a pasta machine or rolling pin to a thickness of approximately 3 mm.
  • Cut strips about 10 centimeters wide and place small spoonfuls of preserves down the center, spacing them evenly.
  • Cut the dough between each mound of filling to create squares. Lightly brush the edges with water and fold each square in half, pressing firmly to seal and prevent leaking during frying.

Fry

  • Heat an ample quantity of oil in a deep, heavy-bottomed pot. When the oil is hot, fry a few crostoli at a time until golden brown all over, turning as needed.
  • Transfer to paper towels to drain the excess oil, then while still warm, dust generously with icing’ sugar.

That’s it—now serve them right away!

crostoli marmellata 3

Serving suggestions and jam variations

Filled crostoli are best served freshly made and slightly cooled, when the contrast between crispy crust and soft filling is at its best.

Organic plum preserves provide a rich, well-balanced flavour that’s especially well-suited to fried pastries. Alternatively, feel free to use strawberry preserves, apricot, mixed berry, or raspberry: different options that preserve the spirit of this traditional Carnival sweet while offering distinct flavours and aromatic touches.