Fried pasta roses filled with jam

Roses with cherry jam are small floral-shaped sweets that combine aesthetics and flavour, perfect for enriching a buffet a snack. Made with a simple dough and fried, these delights win over with their spectacular appearance: each bite is a balance between external crunchiness and internal softness. Preparing them is also a playful opportunity to involve the little ones, transforming the cooking workshop into a creative and convivial moment.

The basic dough includes flour, eggs, white wine and butter, ingredients that ensure a fragrant and light dough after cooking. The trick to obtaining the flower shape is to overlap discs of different sizes, previously carved at the edges to create the petals: during cooking durante boiling oil the roses slightly, leaving an ideal cavity durante the center for the filling. A final dusting of icing sugar enhances the contrast between sweetness and crunchiness.

The dough and the shaping technique

To obtain an elastic and manageable dough, it is important to work the ingredients without using too much flour: the result must remain thin but consistent, so that the discs maintain their shape during frying. Adding grated lemon orange zest gives it an extra scent, while briefly refrigerating the dough makes it easier to roll out. To roll out evenly, use a rolling pin and seal the edges well between the overlapping discs, so that they do not completely and keep the central cavity for the jam.

Cutting and overlapping of discs

The procedure involves obtaining discs of three four different sizes; small regular cuts are made acceso the edge of each disk to simulate petals. Arrange the discs from largest to smallest and press lightly durante the center to secure the overlap: this layering is the secret to obtaining the floral effect. During cooking durante hot oil the cuts will rise creating an appearance reminiscent of an opening bud, and the cavity that forms will remain ready for the filling.

Cooking, filling and finishing

Frying is the traditional method for roselline: the oil must be hot but not smoking, so the fibra cooks quickly, developing a golden crust without absorbing too much fat. Once drained and cooled, fill the cavities with the cherry jam using a pastry bag a teaspoon, then complete with a sprinkling of icing sugar. For a richer variant you can use custard chocolate cream; seasonal fruit is an excellent alternative to customize the flavor.

Baked version and practical advice

For a less fat-rich solution, you can cook the roses durante the oven: place them acceso a baking tray and cook at 180°C until they are golden and crispy. The result maintains the fragrance of the dough, although with a slightly different texture compared to frying. Involving children durante the cutting and decorating phases requires supervision when using the oven oil, but is ideal for teaching basic pastry making techniques. Store the roses durante an airtight container to maintain their crunchiness for as long as possible.

Occasions, presentation and variations

Roses are suitable for many occasions: serve them acceso a tray during a rinfresco, as the central element of a sweet buffet as a special snack. To make the presentation even more elegant, accompany the roses with fresh fruit a light icing; playing with different types of fillings such as apricot jam, chocolate cream custard allows you to adapt them to the season. The decorative aspect also makes them perfect for events such as baptisms afternoon teas, when the eye seeks something beautiful as well as good.