Calzoncelli are traditional Christmas pastries from Southern Italy stuffed with a cream of chestnuts and dark chocolate and fried… Incredibly calorific and incredibly delicious! They tend to be made in batches and fortunately they keep for quite a few days.
You will need (makes 50)
For the pastry…
1kg of plain flour
300g of caster sugar
120g of butter
1 glass of prosecco
For the stuffing…
750g of fresh chestnuts (unpeeled)
20g of bitter cocoa powder
250g of pear conserve
300g of dark chocolate
100g of sugar
50ml pf limoncello
- Boil the chestnuts in a pan filled with water for abotu 15 minutes. At the end of this time, add a glug of olive oil (this will soften the skins and make them easier to peel. In the meantime…
- Mix the ingredients for the pastry and knead until you get a ball of smooth dough. Wrap in clingfilm and leave in the fridge.
- Peel the chestnuts and put them in a large mixing bowl. In the meantime, melt the chocolate by bain-marie.
- Place all of the ingredients for the filling in the blender or food processer and blend until you get a smooth cream. Place to one side.
- Roll the pastry on a floured surface and using a wide rimmed glass or cup cut the pastry into circles.
- Using oil (peanut oil or seed oil) fill a deep pan and heat the oil to fry with.
- In the center of each circle, place a dollop of filling. Fold and twist the pastry over itself to stop the pastries from opening during frying (a few of them may do this anyway – four out of fifty of mine did).
- Fry 3 or 4 at a time until golden brown and place on a plate with kitchen roll to soak up the excess oil. Leave to drain and cool
You can eat them warm but let them cool a bit first – you don’t want to burn your mouth!
With love, from Italy