Carnival Masks
- Vegetarian
- Energy Kcal 119
- Carbohydrates g 14.1
- of which sugars g 4.7
- Protein g 2
- Fats g 6
- of which saturated fat g 1.75
- Fiber g 0.4
- Cholesterol mg 19
- Sodium mg 34
- Difficulty: Average
- Prep time: 30 min
- Makes: pieces
- Cost: Low
- Note + resting the dough in a cool place
PRESENTATION
Mascherine di Carnevale, or carnival masks, are a must-have during Italy’s lively Carnival season. They pop up everywhere—bakeries, home kitchens, especially at kids’ parties. Really good stuff. These sweet treats are all about fun, with playful shapes mimicking Venetian ball masks—but way more edible. And the dough? Rolled just right for that perfect crispy bite after frying. And look, kids love these because they can be decorated any way you like. Melted chocolate, sticky honey, colorful sprinkles—those little ‘diavolini’—or just a dusting of powdered sugar. There's something so, so satisfying about grabbing a handful, hearing that crunch, and getting a bit of sugar on your fingers. They're like Italy’s version of masquerade masks—packed with sweet flavor but no mess on your face.
Across Italy, families put their own spin on this recipe, adding regional and personal twists. Some keep it simple with a light sugar dusting, while others go all out with bright colors and loads of sugary toppings. And you know what? You’ll find these Venetian masks at almost every children’s Carnival party, looking almost too good to eat—almost! But here’s the thing—it’s not just about their looks. The tender inside contrasts beautifully with the crispy edges, making each bite a really, really good mix of textures. Decorating turns into an activity in itself, with everyone jumping in to create their own designs. For sure, these festival treats highlight how Italians blend food with celebration, especially during Carnevale, when streets are full of costumes and carnival masks everywhere. Seriously good. For anyone craving a snack that’s as creative as it is sweet, Mascherine di Carnevale really hit the spot. Whether you enjoy them simply or dressed up in bright colors, these pastries capture the joyful spirit of Italian festivals—making them a delicious tradition worth savoring.
Pretty simple, right?
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INGREDIENTS
- Ingredients for the Dough (for about 28 masks)
- Eggs 2 - medium
- Sugar ¼ cup (50 g)
- Butter 3 ½ tbsp (50 g)
- Fine salt 1 pinch
- Lemon peel 1 - untreated
- Type 00 flour 2 ¾ cups (350 g)
- Vanilla bean 1 berry - the seeds of
- Water 1 ¾ tbsp (25 ml)
- White wine 1 ½ tbsp (20 ml)
- Food coloring - red, green, blue to taste
- For Garnishing
- Dark chocolate 1.8 oz (50 g)
- Powdered sugar to taste
- Honey - 1-2 tablespoons
- Colored sprinkles to taste
- For Frying
- Vegetable oil to taste
How to prepare Carnival Masks
To prepare the Carnival masks, start with the dough: sift the flour into a bowl and add the eggs 1, then add the seeds from a vanilla pod (you can extract them by cutting the pod lengthwise) 2; also add the chopped butter, a pinch of salt, and the sugar 3.
Grate the zest of one lemon 4 and finally add the wine 5. Start mixing the ingredients in the bowl 6.
When the dough becomes more homogeneous, add the water little by little 7, then knead and transfer the dough to a lightly floured surface to work it 8. Form a ball 9.
Using a spatula 10, then divide the dough into 4 balls, each weighing 150 grams 11: leave one ball white, while color the others with liquid food coloring: one red 12.
Wrap the colored dough in plastic wrap 13, then color another ball green and one blue (14-15).
Now that all doughs are ready 16, let them rest in a cool place for at least 30 minutes. After the necessary time, you can form the masks: roll out the white dough with a little flour 17 and pass it through a pasta machine 18;
Repeat the steps with the pasta machine, folding the dough each time 19 until it is about 1/16 inch thick 20. Cut out the dough using the Carnival mask template (12-13 cm long and 6-7 cm high). Also, cut out the eyes with the tip of a sharp knife 21.
Fry the masks in plenty of seed oil for 1 minute on each side (make sure the oil does not exceed 340°F) 22, then drain them on absorbent paper 23. Then proceed in the same way with the blue dough: pass the dough through the pasta machine to roll it thin, about 1/16 inch, then cut out the masks and fry them in plenty of seed oil, then drain them 34.
Create and cook the green 25 and red 26 masks as well. Once drained and cool, you can brush the colored masks with honey 27.
and decorate them with colored sprinkles 28. You can also brush the white ones with honey, or decorate with melted dark chocolate using a water bath and poured into a piping bag 29, or simply dust with powdered sugar. Your Carnival masks are ready to be devoured 30.