Put in a bowl flour, sugar, butter, eggs, wine and lemon peel, and knead until a smooth and homogeneous dough is obtained.
Cover with cling film and let stand for at least 30 minutes at room temperature.
In the meantime, prepare the cream.
Beat the egg yolks with the sugar, then add the starch and the grated peel, dilute with the hot milk, transfer to a saucepan and cook, stirring constantly, until it has thickened.
Transfer the cream to a bowl, cover with contact film and let cool.
At this point take the dough and roll it out in a sheet of about 1-2 mm (I used the tirasfoglia, as for the chatter) and create flowers with 10 cm, 8 cm and 5 cm molds: you will have to get 8 flowers of each dimension.
Brush the center of the 10 cm flowers with a little water and attach the 8 cm flowers on top, staggering the petals to alternate them.
Do the same with the smaller flowers: wet the center of the medium flowers with a little water and attach the 5 cm flowers, staggering the petals.
Then fry your 8 roses in already hot oil, one at a time, blocking the center with the handle of a spoon, so as to keep the shape.
A couple of minutes per rose will be enough to complete the cooking, after which you will have to lift it and let it dry on kitchen paper.
Once you have got your 8 roses, let them cool slightly, sprinkle them with icing sugar, fill the center with a little cream (now cold) and decorate with a candied cherry.
Carnival roses are ready, serve them immediately.
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