There’s no sweeter sound in an Italian kitchen than the crackle of chiacchiere frying in hot oil — that telltale sign that Carnival season has arrived.
These paper-thin, golden pastries, dusted generously with powdered sugar, are a beloved treat across Italy.
Depending on the region, they take on different names and slightly different shapes: in Veneto they’re known as crostoli, in Emilia-Romagna as frappe, in Tuscany as cenci, and in Naples as chiacchiere — meaning “chatter,” perhaps because of the joyful noise they make when frying or the lively conversations they inspire when shared around the table.
When Italian immigrants brought their traditions to America, these sweet ribbons of dough became a nostalgic treat often known simply as “Italian Carnival cookies” or “Angel Wings.”
In Italian-American households, they’re still a cherished link to home, evoking memories of grandmothers dusting clouds of sugar over freshly fried pastries just before the family gathered to celebrate.
This version takes the beloved classic one step further — stuffing the crisp dough with luscious homemade chocolate cream. The result is an irresistible combination of light, flaky pastry and smooth, rich filling that melts in your mouth. While traditionally fried to achieve that perfect crunch, these chiacchiere ripiene di cioccolata can also be baked for a lighter twist. Serve them with espresso or a small glass of dessert wine, and you’ll taste the joy of Italian Carnival right in your own kitchen.
Preparation Time: 1 hour 20 minutes
Cooking Time: 3 minutes
Difficulty: Very easy
Servings: 4
Cost: Very inexpensive
Ingredients
For the dough
2 ½ cups all-purpose flour (300 g)
½ cup cornstarch (75 g)
⅔ cup powdered sugar (75 g), plus extra for dusting
1 teaspoon vanilla extract (or 1 packet vanilla powder)
2 large eggs
4 tablespoons grappa (or white wine)
3 ½ tablespoons unsalted butter (50 g), cold and diced
Zest of 1 lemon
2 teaspoons baking powder (8 g)
Pinch of salt
Peanut oil (or vegetable oil) for frying
For the chocolate cream filling
1 ¼ cups whole milk (300 ml)
3 tablespoons granulated sugar (40 g)
1 tablespoon cornstarch (10 g)
3 ounces dark chocolate (85 g), chopped
1 tablespoon unsweetened cocoa powder (optional, for deeper flavor)
1 egg yolk
½ teaspoon vanilla extract
Instructions
Prepare the chocolate cream
In a bowl, whisk together the egg yolk, sugar, and cornstarch until smooth and pale.
In a small saucepan, heat the milk and vanilla over medium heat until just warm (do not boil).
Gradually pour the warm milk into the yolk mixture, whisking constantly to avoid lumps.
Return the mixture to the saucepan and cook over medium heat, stirring continuously until thickened.
Remove from heat, add the chopped dark chocolate (and cocoa powder if using), and stir until melted and silky.
Cover with plastic wrap directly touching the surface to prevent a skin from forming. Let cool completely before using.
Prepare the dough
Sift the flour and cornstarch together onto your work surface. Make a well in the center and add the powdered sugar, salt, vanilla, eggs, grappa, and lemon zest.
Mix together gradually, incorporating the flour from the edges. Add the diced cold butter and baking powder, then knead until the dough becomes smooth and elastic.
Divide into 4 portions, cover, and let rest for 1 hour at room temperature.
Form and fill the chiacchiere
Roll out each portion into very thin sheets (about 20 inches / 50 cm long and 4 inches / 10 cm wide).
Spoon small dollops of the cooled chocolate cream along one sheet, spacing them evenly.
Lightly brush the edges and spaces between the fillings with water.
Cover with another sheet of dough and gently press around each filling to seal.
Cut into rectangles about 2 x 4 inches (5 x 10 cm) with a pastry wheel.
Fry or bake
To fry: Heat oil to 340–355°F (170–180°C). Fry a few pieces at a time, turning once, until golden on both sides. Drain on paper towels.
To bake: Place on a parchment-lined baking sheet and bake at 350°F (180°C) for 10–12 minutes, or until lightly golden.
Finish
Let them cool slightly, then dust generously with powdered sugar before serving.
Tips & Variations
For a richer flavor, add a splash of rum or orange zest to the chocolate cream.
Roll the dough as thin as possible for extra crispness.
Store in an airtight container for up to 2 days.
Nutritional Facts (per serving)
| Calories | Carbs | Protein | Fat | Sugar |
|---|---|---|---|---|
| 460 kcal | 58 g | 7 g | 22 g | 25 g |
CHOCOLATE-FILLED CHIACCHIERE
Notes
Ingredients
For the dough
- 2 ½ cups all-purpose flour (300 g)
- ½ cup cornstarch (75 g)
- ⅔ cup powdered sugar (75 g), plus extra for dusting
- 1 teaspoon vanilla extract (or 1 packet vanilla powder)
- 2 large eggs
- 4 tablespoons grappa (or white wine)
- 3 ½ tablespoons unsalted butter (50 g), cold and diced
- Zest of 1 lemon
- 2 teaspoons baking powder (8 g)
- Pinch of salt
- Peanut oil (or vegetable oil) for frying
For the chocolate cream filling
- 1 ¼ cups whole milk (300 ml)
- 3 tablespoons granulated sugar (40 g)
- 1 tablespoon cornstarch (10 g)
- 3 ounces dark chocolate (85 g), chopped
- 1 tablespoon unsweetened cocoa powder (optional, for deeper flavor)
- 1 egg yolk
- ½ teaspoon vanilla extract
Instructions
Prepare the chocolate cream
- In a bowl, whisk together the egg yolk, sugar, and cornstarch until smooth and pale.
- In a small saucepan, heat the milk and vanilla over medium heat until just warm (do not boil).
- Gradually pour the warm milk into the yolk mixture, whisking constantly to avoid lumps.
- Return the mixture to the saucepan and cook over medium heat, stirring continuously until thickened.
- Remove from heat, add the chopped dark chocolate (and cocoa powder if using), and stir until melted and silky.
- Cover with plastic wrap directly touching the surface to prevent a skin from forming. Let cool completely before using.
Prepare the dough
- Sift the flour and cornstarch together onto your work surface. Make a well in the center and add the powdered sugar, salt, vanilla, eggs, grappa, and lemon zest.
- Mix together gradually, incorporating the flour from the edges. Add the diced cold butter and baking powder, then knead until the dough becomes smooth and elastic.
- Divide into 4 portions, cover, and let rest for 1 hour at room temperature.
Form and fill the chiacchiere
- Roll out each portion into very thin sheets (about 20 inches / 50 cm long and 4 inches / 10 cm wide).
- Spoon small dollops of the cooled chocolate cream along one sheet, spacing them evenly.
- Lightly brush the edges and spaces between the fillings with water.
- Cover with another sheet of dough and gently press around each filling to seal.
- Cut into rectangles about 2 x 4 inches (5 x 10 cm) with a pastry wheel.
Fry or bake
- To fry: Heat oil to 340–355°F (170–180°C). Fry a few pieces at a time, turning once, until golden on both sides. Drain on paper towels.
- To bake: Place on a parchment-lined baking sheet and bake at 350°F (180°C) for 10–12 minutes, or until lightly golden.
Finish
Let them cool slightly, then dust generously with powdered sugar before serving.
Chiacchiere (Carnival Ribbon Cookies) – A Classic Italian Treat!
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