These Lemon Swirls with Limoncello Sugar Filling are a delightful Italian treat bursting with citrusy flavor. This is a traditional sweet from the Marche region, a lemon flavored variation on the classic carnival arancini, nicknamed “Limoncini di Carnevale”

The dough, made from a simple mixture of flour, eggs, sugar, olive oil, and a touch of Limoncello liqueur, is rolled out thin and coated with a generous sprinkling of sugar and lemon zest. Rolling the dough into a spiral creates a beautiful swirl pattern that is as visually appealing as it is delicious. Once fried to a golden brown and crispy perfection, these lemony delights are drained on paper towels to remove excess oil. The result is a crispy, sweet, and tangy pastry that is perfect for serving as a dessert or snack. These Lemon Swirls are a delightful twist on traditional Italian pastries, sure to impress with their unique flavor and elegant presentation.

Lemon Swirls with Limoncello Sugar Filling

Limoncini di Carnevale are traditional sweets from the Marche region, a variation of the classic carnival arancini, prepared entirely with lemon flavor. If you prefer orange flavor, simply substitute lemon zest for orange zest!
Course Dessert


  • 2 cups of all purpose flour
  • 2 eggs
  • 1/4 cup of sugar
  • 2 tbsp of liqueur i used limoncello
  • 3 tbsp extra virgin olive oil
  • 1 lemon
  • a pinch of salt
  • oil for frying


  • First I placed the flour on the table and in the center I put the sugar, eggs, lemon zest, olive oil. salt and liqueur.
  • I started mixing the flour with the liquid ingredients with the help of a fork, then proceeded to mix everything well with my hands for about ten minutes.
  • Once I had a smooth and homogeneous dough, I formed a “ball” and let it rest at room temperature for about half an hour.
  • At this point I rolled out the dough on a floured pastry board with a rolling pin until it was about 1/16 inches thick, trying to give it a fairly rectangular shape.
  • I sprinkled the pastry sheet with (plenty of) sugar and lemon zest, then rolled it from the outside to the inside on both sides (like making noodles) until the two “rolls” “met.”
  • I cut the two rolls horizontally with the thickness of about an inch to make double swivels.
  • Finally, I fried the lemons in boiling oil and, once well browned, put them to drain on kitchen paper .
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