Be the first to Pastry pillows of chestnut puree, chocolate, amaretto, almonds, and candied fruit are deep-fried for an unusual dessert.
Prep Time: 30 minutes
Cook Time: 20 minutes
Ingredients:
- Pastry:
- 2 egg yolks
- 1 Tablespoon water
- 1-1/2 Tablespoons white wine
- 4 teaspoons olive oil
- 1-1/4 cups all-purpose flour
- .
- Filling:
- 1/2 pound cooked chestnuts or canned chestnut puree
- 1/4 cup chopped candied orange peel
- 3 Tablespoons toasted almonds, chopped
- 2-1/2 Tablespoons grated bittersweet chocolate
- 1-1/2 Tablespoons amaretto liqueur
- 1-1/2 teaspoons pure vanilla extract
- 4 teaspoons honey
- 1/2 teaspoon ground cinnamon
- Oil for deep frying
- Powdered sugar for garnish
Preparation:
Pastry:
Whisk together egg yolks, water, wine, and olive oil. Sift flour onto a clean workspace and make a well in the center. Pour the liquid into the center and begin working the flour inward from the sides until you have a dough. Knead the dough until smooth, cover, and set aside.
Filling:
Combine the chestnut puree, candied orange, almonds, chocolate, amaretto, vanilla, honey, and cinnamon until well-blended.
Roll pastry dough in a rectangle to 1/8-inch thickness. Cut 3-inch circles and place 1 tablespoon of filling on each. Fold over and press edges to seal.
Deep-fry in hot oil until golden and drain on paper towels. Let cool slightly and dust with powdered sugar.
Yield: 12 raviolis
Whisk together egg yolks, water, wine, and olive oil. Sift flour onto a clean workspace and make a well in the center. Pour the liquid into the center and begin working the flour inward from the sides until you have a dough. Knead the dough until smooth, cover, and set aside.
Filling:
Combine the chestnut puree, candied orange, almonds, chocolate, amaretto, vanilla, honey, and cinnamon until well-blended.
Roll pastry dough in a rectangle to 1/8-inch thickness. Cut 3-inch circles and place 1 tablespoon of filling on each. Fold over and press edges to seal.
Deep-fry in hot oil until golden and drain on paper towels. Let cool slightly and dust with powdered sugar.
Yield: 12 raviolis
