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Carnival roses are made with three discs of faworki dough of decreasing size. The dough is made from flour, eggs, salt, sugar and a bit of rectified spirit (95% alcohol). After the discs are pressed together and cut to resemble the petals of a rose, they are deep-fried, either in oil or preferably in lard. After cooking, the pastries are dusted with icing sugar, and a glace cherry, cherry jam, or marmalade made from wild roses, is placed in the middle before serving.