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Authentic Cenci Recipe
Cenci: Those Irresistible Italian Fried Pastries for Carnival and Beyond
Cenci are delightfully light and crispy fried pastries from Italy. Sure, they’re typically linked to Carnival season, but honestly, they’re just too tasty to save for only that time of year! Making them is pretty straightforward. You roll out some thin strips of sweet dough and then fry them up until they’re this beautiful golden brown and super crunchy. A lot of folks use peanut oil for frying, which really helps achieve that perfect texture. And when they come out of the oil, you give them a nice dusting of powdered sugar.
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Prep Time 20 minutes
Cook Time 20 minutes
Resting Time 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Italian
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 2½ cups all-purpose flour
  • 2 large eggs
  • 3 tbsp granulated sugar
  • ½ tsp baking soda
  • 1 lemon or orange zest (optional)
  • 2 tbsp butter (room temperature)
  • 1 tsp vanilla extract
  • 2 tbsp dry white wine or Italian liqueur, Grappa or Vin Santo
  • ⅛ tsp salt
  • 2 tbsp powdered sugar (dusting)
  • Peanut or Vegetable oil (for frying)

Equipment

  • Pasta machine (optional) or rolling pin

Instructions
 

  1. Make the dough
    In a large bowl, whisk together eggs, sugar, melted butter, alcohol, lemon zest, vanilla, and salt. Gradually add flour until a soft but firm dough forms.
  2. Knead & Rest
    Turn dough onto a lightly floured surface and knead for 5–7 minutes until smooth. Cover with plastic wrap and let rest for 30 minutes (this relaxes the gluten).
  3. Roll thin
    Divide dough into portions. Roll each very thin—almost translucent—using a rolling pin or pasta machine (setting 6–7).
  4. Cut
    Cut into strips, rectangles, or ribbons. You may cut a small slit in the center for a traditional look.
  5. Fry
    Heat oil to 350°F (175°C). Fry a few pieces at a time for 30–60 seconds per side, until puffed and lightly golden.
  6. Drain & cool
    Remove with a slotted spoon and drain on paper towels.
  7. Finish
    Once completely cool, dust generously with powdered sugar.

Notes

Roll the Dough Thin: Cenci should be light and crispy, not doughy. Roll the dough as thin as possible—ideally 1–2 mm. A pasta machine can help achieve even thinness.
Use Wine for Flavor & Texture: Traditional recipes often use dry white wine or Vin Santo to create airier, crispier cookies. If avoiding alcohol, milk works too but may result in a slightly denser texture.
Don’t Overcrowd the Oil: Fry in small batches to keep the oil temperature steady. Overcrowding can cause uneven cooking and greasy cookies.
Watch the Heat: Maintain oil at around 350°F (175°C). If too hot, the cookies will brown too quickly; too cool, and they’ll absorb oil.
Cool Before Dusting: Let the Cenci cool slightly on paper towels before dusting with powdered sugar, or the sugar may melt and disappear.
 

Nutrition Facts Estimated Per Serving

Nutrient Amount %DV*
Calories 105 kcal —
Total Fat 5.5 g 7%
Saturated Fat 1.5 g 8%
Trans Fat 0 g —
Cholesterol 25 mg 8%
Sodium 28 mg 1%
Total Carbohydrate 12 g 4%
Dietary Fiber 0.4 g 1%
Total Sugars 3 g —
Includes Added Sugars 2.5 g 5%
Protein 2 g 4%
Calcium 18 mg 2%
Iron 0.7 mg 4%
Potassium 55 mg 1%
*Percent Daily Values (DV) are based on a 2,000-calorie diet.