Panzarotti Ripieni di Castagne / Chestnut filled Panzarotti

Love What UEAT
Dec 18, 2024
4 min read

Updated: Apr 21

Desserts & Treats#panzarotti #christmasbaking #christmascookie #italianfrieddough #italiancookie

Part I - Preparation for the chestnuts 🌰

A) Place 4 cups of chestnuts in a saucepan and generously cover them with water. Bring them to a boil and they need to boil for 2 hours. Note that the chestnuts need to be continuously covered with water while they are boiling.

B) Periodically check the chestnuts and if you see that the water is starting to evaporate, you may take hot water 💧 straight from the tap and add it into your saucepan. By adding the hot water, you don’t stop the cooking process.

C) After the 2 hour mark, remove a few chestnuts and check if they are thoroughly cooked by peeling off the skin with a paring knife. The chestnuts should be very tender and easily mashed with a fork. If there is a bit of resistance in mashing the chestnuts, continue to boil them for approximately another 1/2 hour.

D) When you have finished peeling the chestnuts, place them in a food processor and pulsate them till you get a smooth, almond like flour texture.

E) Place the pulsated chestnuts in a air tight container or covered glass bowl and they can keep in the refrigerator for up to 1 week.

PART II

Preparing the dough, chestnut filling and list of ingredients

Ingredients filling:

4 cups of cooked and pulsated chestnuts

Plus 3/4 cup of honey 🍯

and 1/2 cup of white wine

Ingredients for the dough:

5 cups of sifted all purpose flour +

1 cup sifted flour reserved to flour your

working surface

8 extra large eggs (room temperature)

1/4 teaspoon of salt 🧂

1 teaspoon baking powder

3/4 cup neutral oil (vegetable, canola, corn, avocado …)

Preparation of the dough:

1) In a stand mixer with a paddled hook attachment, add all your dry ingredients and spin it for a few seconds to blend the ingredients evenly.

2) In a separate bowl, place all the wet ingredients and mix them well with a whisk. For easy pouring, we suggest that you transfer you wet ingredients in a measuring cup.

3) Start your stand mixer on low setting (and then increase the speed) start pouring the wet ingredients into the dry ingredients. When the dough has collected all around the hook, it is time to remove the dough out of the mixer and onto the lightly floured working surface.

4) Time to start kneading the dough. The duration time of the kneading is approximately 7-10 minutes. The texture of the the dough needs to be smooth. P.S. Here’s a helpful tip - For easier kneading you may separate the dough in half.

5) When you dough has a smooth texture, lightly oil your hands and gently rub your hands all over the dough. This will eliminate the dough from drying and place the dough in 2 separate plates covered with plastic wrap. Cover the plates with tablecloths or blankets, and let rest for 1 hour.

6) While the dough is resting, it’s time to prepare your chestnut filling by adding 3/4 cup of honey and 1/2 of white wine. Stir till all is well blended. The filling should be moist, so give it a taste, and if you feel that it doesn’t slide down smoothly, you need to add a bit more honey and white wine. Please use your judgement.

7) After the 1 hour mark, the dough is ready to be rolled out on a lightly floured work surface. At this point, take 2 teaspoons. You will use one spoon to scoop the chestnut filling and with the other spoon, gently slide the filling onto the dough.

8) Space out the filling approx. 2 1/2 inches between each other, lined up in a row, leaving an indentation of approx. 3 inches to roll the dough over the chestnut filling.With dough/pasta cutter, cut out your Panzarotti in a rectangular shape. NOTE: If you have ever made raviolis, it’s the same concept.

9) With the tip of a fork, press down all around the dough to seal it securely. Place the Panzarotti on plates and cover with a clean tea towel. Continue the process till you have filled and seal all the Panzarotti and now,

It’s time to start frying.

10) In a frying pan, fill it halfway with neutral oil, over a medium to high heat burner.Test if the oil is ready by placing a strip of dough in the oil. If the dough rises to the top, you are good to go.

11) Fry your Panzarotti till they are golden brown by frying one side and then turning them over onto the other side and place them in bowl that has been lined with paper towel to absorb the excess oil.

12) Cool completely before placing the Panzarotti in an air tight container and place them in the refrigerator for up to 3 weeks, or in the freezer for up to 2 months.

13) When you are ready to serve, drizzle with honey 🍯 and enjoy this timeless, delicious traditional Italian Holiday dessert ! 😋