ROMAN CIAVATTONI are delicious Roman pastries made of crispy sugar-coated puff pastry and filled with Nutella, jam, or cream. Easy and quick to prepare, ciavattoni are delicious large Roman pastries, or Roman puffs, filled and, if you have breakfast in a Roman café, they are never missing along with Roman maritozzi with cream. When I was young, I ate a lot of them, I remember Sunday breakfast at the bar with my dad, hot chocolate with cream and chocolate ciavattoni, what a treat! Preparing ciavattoni is really easy and quick because this Roman dessert is made with just three ingredients, puff pastry, sugar, and Nutella. I filled them with this hazelnut cream, but you can use jam, cream, or delicious ricotta cream with chocolate chips. You can use homemade puff pastry or, as I did, ready-made puff pastry. Make these sugar-coated Roman pastries too, they’re fabulous for breakfast but also as a snack, and you’ll see, once made, they’ll be a hit! Follow me in the recipe to prepare this Roman dessert with puff pastry, let’s see right away how to do it!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 20 Minutes
- Portions: About 12 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 sheets rectangular puff pastry
- as needed granulated sugar
- as needed Nutella®
Steps
WATCH THE VIDEO RECIPE FOR ROMAN CIAVATTONI ON MY YOUTUBE CHANNEL CLICK HERE
To prepare Roman ciavattoni, start by unrolling the three sheets of puff pastry, it’s important to use rectangular puff pastry, the round one is not suitable for this recipe.
Place all three sheets of puff pastry on top of each other, making sure all sides match perfectly. Now roll over the stacked sheets with a rolling pin, you need to roll it well to merge the sheets into a single base of puff pastry.
Roll the puff pastry base, once the roll is obtained, compact it well with your hands. Now, with the help of a knife, cut it into slices about 1 1/2 inches thick.
Place some granulated sugar on the table, spread it well, and then roll each slice with a rolling pin, one at a time, frequently flipping them onto the sugar, you should have thin pastry tongues.Fill the center of each tongue with a tablespoon of Nutella, fold the tongue, seal the filled part, and proceed this way for all the ciavattoni. Place them all on a baking sheet with parchment paper, bake them in a preheated oven at 375°F for about 25 minutes. Once cooked, let them cool and then serve them, Roman ciavattoni are fabulous for a snack and breakfast!
… Vane’s tips
Ciavattoni can be stored for three days in a tin box or food bag.
As mentioned above, you can fill them with whatever you prefer, from Nutella to cream to jam.
As mentioned above, you can fill them with whatever you prefer, from Nutella to cream to jam.
You can also make mini ciavattoni by making the slices about 3/4 inch thick.
