Celli Pieni

Celli Pieni



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

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 and freeze well for 1-2 months



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