They are sweet and delicious, these tortelli filled with chocolate chestnut jam, a real delicacy. These are filled pastries, made with strudel dough, to enjoy at the end of a meal or to accompany a good coffee or tea. They are easy, refined, and also great as a gift idea for festive occasions. The sweet tortelli can be made a day in advance because they retain all their organoleptic qualities.
- Difficulty: Very easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 1 Hour
- Portions: 18 medium-sized tortelli
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1 cup All-purpose flour
- 1 Egg
- as needed Water
- 1 pinch Fine salt
- 1 tablespoon Extra virgin olive oil
- as needed Extra virgin olive oil for brushing
- 1 1/4 cups Chocolate chestnut jam
Preparation
1) Let’s prepare the shell for our delicious filling.
In a large bowl, sift the flour, make a well in the center where we will put the egg, oil, a pinch of fine salt, and 1 or 2 tablespoons of water as needed (flours do not always absorb the same amount of liquids).
Work the dough vigorously until it becomes smooth and soft, easy to manipulate. Transfer it to a plate, brush it with extra virgin olive oil, cover it, and let it rest for 30 minutes.
2) After the dough’s resting time, turn on the oven to 350°F.*
Thoroughly flour a work table, turn out the dough and roll it with a rolling pin until it is as thin as a sheet of paper, creating a rectangular sheet. Divide the sheet into two strips and then into squares, as in the photos below.
3) In the center of each square, place a dollop of chocolate chestnut jam, moisten the edges with just a little water (it will act as glue), join two opposite corners, forming a triangle, seal them well with the prongs of a fork.
4) Place the filled triangles on a baking sheet lined with parchment paper and bake them in the preheated oven, at mid-height, for about 15/20 minutes at most.
Remove them from the oven as soon as they are cooked and let them cool without touching them, to prevent the still-hot dough from crumbling. Dust them with powdered sugar before serving.
