Roman Ciavattoni are delicious treats typical of the eternal Roman capital. With my recipe, only two ingredients were used: ready-made puff pastry and brown sugar. To fill them, you can choose whatever you prefer, from classic jam to cream or hazelnut cream. They are crunchy on the outside and very soft inside, very similar to Nutella sfogliatelle. If you like sweets with puff pastry, you absolutely must try the Nutella puff pastry spirals and the apple puff pastry roses. Roman Ciavattoni are truly delicious and perfect for a tasty breakfast or snack. Their name derives from the oval shape reminiscent of a ciabatta. You can find them in all the pastry shops in Rome, but if you prefer to make them at home, the recipe is really simple, and the step-by-step photos will guide you through the process.
If you’re looking for more puff pastry recipes, take a look at these:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 7
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Energy 561.60 (Kcal)
- Carbohydrates 49.34 (g) of which sugars 8.30 (g)
- Proteins 8.93 (g)
- Fat 36.68 (g) of which saturated 5.72 (g)of which unsaturated 29.06 (g)
- Fibers 1.37 (g)
- Sodium 270.31 (mg)
Indicative values for a portion of 120 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3 rolls puff pastry
- 1 1/3 cups custard cream
- to taste brown sugar
How to prepare Roman Ciavattoni
Unroll the first puff pastry sheet on a work surface, then lay the other two sheets on top, removing the paper.
At this point, roll up the three sheets, forming a single sausage.
Take a smooth-edged knife and cut into rolls about 1.5 inches wide. (You will get a maximum of 5-6 pieces).
Sprinkle the work surface with sugar, then roll out a spiral on it with a rolling pin so that the sugar adheres.
Once all the dough balls are rolled out, fill with a couple of tablespoons of custard cream.
Fold the dough in half, then seal the edges well. Repeat this operation with the rest of the ingredients and the fillings you desire.
Transfer all the ciavattoni onto a baking sheet lined with parchment paper.
Bake at 356°F in static mode for about 20 minutes or until golden.
Storage and variations of Roman Ciavattoni
They can be stored at room temperature for up to 3 days under a cake dome. They can be frozen either raw or cooked, wrapped individually in plastic wrap or in freezer bags. For the filling, you can also use ricotta and chocolate chips; Roman Ciavattoni are extremely versatile. You can also fill them with seasonal fruit cooked in a pan with a little sugar.
