The crunchy dessert with pasta matta, chocolate and hazelnuts is a simple and indulgent recipe made with few ingredients. The thin sheet of pasta matta becomes crispy in the oven and encloses a filling rich in chocolate and hazelnuts that makes this rustic dessert truly irresistible.
The pasta matta is a very versatile dough made with flour, water, oil and salt. Thanks to its elastic consistency it allows you to obtain thin sheets that become light and crispy when baked. In this recipe it is used to create a perfect base for a simple yet very indulgent dessert.
You can use any type of chocolate you have at home, even leftover Easter egg chocolate or milk chocolate bars. In a few steps you will get a crispy sheet with a soft and flavorful filling, perfect to serve for an afternoon snack or as a dessert.
You can also prepare the dessert in advance and bake it shortly before serving, so you will bring to the table a sheet that is still warm and crispy with a soft and fragrant chocolate filling.
- Difficulty: Very easy
- Cost: Economical
- Rest time: 40 Minutes
- Preparation time: 20 Minutes
- Cooking time: 20 Minutes
- Portions: 6-8 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the crunchy dessert with pasta matta, chocolate and hazelnuts:
- 1 pasta matta (no-yeast dough)
- 4.4 oz chocolate
- 1.1 oz chopped hazelnuts
- 1 tbsp extra virgin olive oil
- to taste powdered sugar
Tools for the crunchy dessert with pasta matta, chocolate and hazelnuts:
- 1 Bowl
- 1 Work surface
- 1 Rolling pin
- 1 Knife
- 1 Baking pan diameter 9.5 in
Steps for preparing and baking the crunchy dessert with pasta matta, chocolate and hazelnuts:
First, prepare the pasta matta following the basic recipe. After letting the dough rest for about 30 minutes, divide it into three equal parts.
Roll each portion with the rolling pin on a lightly floured work surface until you obtain three thin sheets of about 0.08 in thickness.Brush a 9.5 in diameter baking pan with oil using a silicone brush and place the first sheet of pasta matta. Lightly brush the surface with a drizzle of extra virgin olive oil.
Cover with the second sheet and evenly distribute the chocolate cut into pieces and the chopped hazelnuts over it.
Cover with the third sheet and slightly fold the edges inward. Trim any excess dough and prick the surface with a toothpick to prevent the sheet from puffing up during baking.
Brush the surface with a drizzle of extra virgin olive oil.Bake in a convection oven at 338°F for about 18 minutes. After 15 minutes check the browning and, if necessary, continue baking for a few more minutes.
Once baked, let it cool for about 10 minutes before cutting and serving. If you like, finish with a dusting of powdered sugar before serving.
FAQ (Questions and Answers)
Can I prepare the dessert in advance?
Yes, you can prepare the dessert in advance by assembling all the layers in the pan. Cover the pan with plastic wrap and store it in the refrigerator until baking time.
When guests arrive, simply bake the dessert in a preheated oven at 338°F for about 18–20 minutes. This way you can serve it just out of the oven or slightly warm, when the sheet is crispy and the chocolate filling is still soft.Can I use Easter egg chocolate?
Yes, this recipe is perfect for using leftover Easter egg chocolate. You can roughly break it up and use it instead of the chocolate indicated in the ingredients. This way you’ll get a crunchy and indulgent dessert while avoiding wasting leftover chocolate.
Should the sheet be very thin?
To achieve a crunchy result it is recommended to roll the pasta matta to a thickness of about 0.08 in.
Can I add other nuts?
Yes, in addition to hazelnuts you can also add chopped almonds or pistachio pieces to enrich the filling.
