Desserts

Galani (sweet carnival crackers)

February 22, 2025

It’s carnival time in Venice, which typically lasts for two weeks, beginning on the Thursday before Shrove Tuesday (also known as Martedì Grasso) and ending on Ash Wednesday.

During this time, the city of Venice is transformed into a magical place, where people of all ages dress up in elaborate costumes and masks.

And, during carnival, special sweet treats appear in pastry shops, grocery shops, market stalls, at home. The most beloved ones being ‘frittelle’ (fritters, empty or filled with pastry cream) and ‘galani’ (sweet carnival crackers).

Galani are strips of paper-thin sweetened dough which is cut in the form of ribbons or diamonds before being fried in vegetable oil (although lard would often be used in the past as well).

These delicate, fried pastries are the perfect sweet treat for Carnevale, and so easy to make – although they require some love and care during the rolling process. The thinner the dough, the better.

Crispy, light, and perfectly sweet, they’re the best way to celebrate during Carnival season. It’s amazing how a simple pastry can hold so much history and joy.

Galani (sweet carnival crackers)

Ingredients for 6 servings

275g plain flour
25g potato or corn starch
30g caster sugar
1/2 tsp baking powder
pinch of salt
2 medium eggs
25g butter, cubed
1tsp vanilla extract
1tbsp white wine
sunflower oil, for deep frying

Directions

1. Make the dough

First, sift all your dry ingredients into a bowl, then tip them out onto your clean work surface. Create a well in the centre of the flour. Into this well, add the eggs, vanilla, and wine.

Using a fork, slowly start to incorporate about half of the flour into the liquid ingredients. You’re aiming for a soft, somewhat sticky mixture at this stage.

Next, add the cubed butter and bring in the remaining flour.

Continue to bring the dough together with your fork, and as soon as it’s dry enough, switch to using your hands to form a proper dough.

Knead for about 5 minutes until the dough feels smooth and springs back when you gently poke it with a finger.

Cover the dough with the bowl you used earlier and let it rest for 15 minutes.

2. Roll and cut the galani

Divide the rested dough into 4 equal portions. Take one portion (keeping the others covered so they don’t dry out) and begin to roll it out very thinly using a pasta machine or a rolling pin.

Dust with a little flour if the dough becomes sticky. You want them quite thin – for reference, if using a pasta roller with 8 settings, aim for level 6 or 7.

Once rolled, cut the thin dough strips into rectangles, and then make a short cut in the middle of each rectangle.

3. Fry the galani

While you’re rolling the dough, start heating your oil. Fill a deep pan with enough sunflower oil so the galani can float comfortably. Heat the oil over medium heat until it reaches 180°C (350°F).

Once the oil is hot, carefully slip in your first batch of galani (about 3-4 at a time to avoid overcrowding the pan).

Fry them until they’re golden all over, flipping them only once. As soon as they reach a pale golden colour, use a slotted spoon or tongs to remove them and place them on kitchen paper to drain. Keep in mind they will continue to darken slightly even after you take them out of the oil, so it’s a good idea to do a small test batch first to find your preferred level of crispness and colour.

4. Cool and serve

Allow the galani to cool down slightly. Then, dust them generously with icing sugar and serve them immediately!

They’re best enjoyed fresh, but you can store any leftovers in an airtight container for a day or two.