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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. It’s like a little cloud of sweetness that just melts in your mouth. Whether you’re looking for a fun treat during the holidays or just craving something genuinely Italian, Cenci are a classic that never lets you down.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 2 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)

Instructions
 

  1. In a bowl, combine the flour, sugar, baking soda, salt, and orange zest, stirring until all the ingredients are fully blended. Add the remaining ingredients to the bowl and mix thoroughly. As the dough begins to take shape, knead it for approximately 5 minutes until it becomes smooth and elastic.
    Cover the dough with plastic wrap to keep it protected and allow it to rest for one hour. During this resting period, the dough will have time to relax and develop its flavors, making it easier to work with when it's time to shape and bake the final product.
  2. After the cenci dough has rested, divide it in half and flatten one portion. You have the option of using a pasta machine or a fluted pastry wheel to cut the dough into strips.
    On a lightly floured surface, roll out the cenci dough until it becomes very thin. Using the pasta machine or pastry wheel, cut the dough into thin strips, approximately 4 to 8 inches long and 1/2 to 2 inches wide.
  3. Heat oil in a deep fryer or a pot to a temperature of 375 degrees Fahrenheit (190 degrees Celsius). Fry the Cenci in batches until they turn a lovely golden color. Once fried, transfer them to a plate lined with paper towels to absorb any excess oil. Finally, generously dust the Cenci with confectioner's sugar to add a delightful finishing touch to these delicious fried pastries. Enjoy!
  4. Once cooled generously dust the Cenci with confectioner's sugar to add a delightful finishing touch to these delicious fried pastries.

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.