Recipes by Michele Forgione
FOR THE DOUGH
- 4 cups flour
- 3 eggs
- 6 tbsps butter, melted
- 1/4 cup sugar
- 2 tsps baking powder
FOR THE FILLING
- 1/2 cup chestnut puree
- 1/3 cup candied fruit, finely chopped
- 1/2 cup blanched almonds, finely chopped
- 3/4 cup sweet, small chocolate chips
Oil for deep frying Powdered sugar for dusting
Combine the flour, sugar and baking powder. Add the butter and eggs, and work until pastry dough is formed. Shape into a ball. Wrap it with plastic wrap and let the dough rest in the fridge for (minimum)30 mins, maximum 24 hours. Make the filling. Put everything in a mixer until it forms a paste and everything comes together. Roll out the dough to about 1/4 inch thick. Cut out 3-inch squares or circles. Place about a tablespoon of filling in the center of each square or circle.Top with a matching square or circle, and press ends together. Heat up the oil, then fry a few calzoncelli at a time until they are golden brown. Remove calzoncelli with a slotted spoon and place on absorbent paper.
Allow to cool before dusting with powdered sugar, then serve.