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• Orange pinwheel pastries (arancini di carnevale)

When most people hear the word arancini, they think of Sicily's famous rice balls stuffed with meat ragu, crumbed, and deep fried. Less known are these special pastries from central Italy's Le Marche region. Both specialties get their name from arancia, Italian for orange; the former because of their round shape and golden color, the latter because of the intensely perfumed orange sugar that's rolled inside the sweet dough of these pastries. <br /> <br />The region of Le Marche is known for these Arancini di Carnevale, a rich egg and milk-filled dough rolled up with orange zest and sugar (there is also a lemon version known as limoncini) and, traditionally, deep fried. More and more, you'll find this treat baked instead of fried (even Italians are health conscious). When baked, the pastries hold their shape better and you get a lovely, caramelized bottom from the melted sugar. Frying is a good option, too, though: The pastries will be fluffier and crispier all at the same time. <br /> <br />Eat them as they are or coat them with a dusting of confectioners' sugar or a dose of warm, runny honey. If you are after something a little sweeter, you could also add some orange marmalade to the orange-sugar filling, or, for a slightly more substantial frangipane-like filling, almond meal. <br /> <br />The recipe below was greatly inspired by one posted in Italian here: http://www.ricettedellanonna.net/arancini-di-carnevale/

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