Celli pieni cookies

These round biscuits are made from fresh pastry dough then filled with a mixture of jam, dark chocolate and nuts and are perfect with an after-dinner coffee.

• makes

  20

• prep

  1:30 hour

• cook

  25 minutes

• difficulty

  Mid

This program is currently unavailable.

Explore over 15,000 hours of stories from around the globe with SBS On Demand.

Ingredients

Filling

• 500 g grape jam or dark berry jam
• 150 g dark chocolate, grated
• 150 g crushed plain sweet biscuits
• 150 g crushed walnuts or ground almonds
• vincotto, to taste

Pastry dough

• 400 g “00” flour, plus extra for rolling
• 2 tbsp caster sugar, plus extra for rolling
• 125 ml (½ cup) extra virgin olive oil
• 125 ml (½ cup) white wine

Standing time: 30 minutes

Instructions

1. For the filling, place the jam in a small saucepan over low heat and stir until heated through. Stir in the chocolate,

then remove from the heat. Keep stirring until the chocolate is melted, then add the crushed biscuits, nuts and

vincotto and stir until well combined. Stand until cooled to room temperature. This may make more filling than you

need for this recipe, but it keeps well in the refrigerator for weeks.

2. Meanwhile, for the pastry dough, place the flour in a large mixing bowl and make a well in the centre. Add the

sugar, olive oil and wine, then work with your hands to bring the ingredients together to form a soft, smooth

dough. Wrap in plastic wrap and refrigerate for 30 minutes. The dough can be made up to 3 days in advance

and kept in the fridge.

3. Preheat the oven to 180°C. Line two baking trays with baking paper.

4. Using a pasta machine, roll out the dough to a thickness of 2–3 mm. Cut the dough into 6 cm x 12 cm strips.

Dollop a heaped teaspoon of filling on one half of each strip, then fold the other half over the top. Cut

around it using a knife or pastry cutter to make a crescent shape and pinch the dough together to securely

enclose the filling.

5. Scatter the extra caster sugar for rolling onto a plate. Gently roll the celli in the sugar, then place them on the

prepared baking trays. Bake for 18–20 minutes or until pale golden. Transfer to a wire rack and allow to cool

completely. The cookies will keep in an airtight container for 3–4 days.

Silvia Colloca shares her Italian family secrets in the brand-new second-season of Cook like an Italian.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

This program is currently unavailable.

Explore over 15,000 hours of stories from around the globe with SBS On Demand.