Abruzzese Christmas pastries

I really love that Christmastime is all about the baking in my family. There are things that we only bake this time of year, like my chocolate haystacks or my mom's raisin cake. That means that by the time December rolls around, I am REALLY excited to get my hands on some of those!

This year though, I want to bake something extra and gift it to my fiance Alex's family. Have you ever tried Abruzzese Christmas pastries? They are traditionally Italian rich, treats featuring unique local flavors like chestnuts, grape jam and citrus, with stars being Caggionetti (fried ravioli with chestnut/jam filling), Bocconotti (jam-filled shortbread), and the almond-rich Parrozzo cake, often served alongside wafer cookies like Ferratelle (Pizzelle) and nougat (Torrone) for a truly authentic Italian holiday spread. I figured that his very-Italian family might enjoy having them there at our celebration this year.

They really are not hard to make... mix the filling, mix the dough, fill the cookies with the filling and bake. Easy peasy. Cheers to keeping Christmas simple!

Calcionetti:

For the dough:

• 300 g (2 ½ cups) all-purpose flour

• 2 tbsp sugar

• 1 large egg

• 40 ml (3 tbsp) extra-virgin olive oil

• 60 ml (¼ cup) white wine (or water)

• Pinch of salt

For the filling:

• 250 g (1 cup) boiled and peeled chestnuts (or chickpeas for a traditional variation)

• 2 tbsp unsweetened cocoa powder

• 3 tbsp honey

• 2 tbsp sugar

• 1 tbsp rum or espresso coffee

• 1 tsp orange zest

• 50 g (¼ cup) chopped dark chocolate (optional)

For frying and finishing:

• Sunflower or peanut oil, for frying

• Powdered sugar, for dusting

1. Prepare the filling: mash the chestnuts (or chickpeas) until smooth. In a bowl, mix them with cocoa powder, honey, sugar, rum (or coffee), orange zest and chopped chocolate

2. Adjust the sweetness and consistency (it should be thick but spreadable). Set aside to cool

3. Make the dough: In a large bowl, combine flour, sugar, and salt. Add the egg, olive oil and wine

4. Knead until a smooth, elastic dough forms (about 5 to 7 minutes). Wrap in plastic and let rest for 30 minutes

5. Shape the calcionetti: Roll out the dough thinly (about 2 mm). Place small spoonfuls of filling along the dough, leaving space between each. Fold the dough over the filling and press around each mound to seal. Cut into half-moon shapes using a pastry wheel or glass. Press edges firmly

6. Fry them: heat oil to 170–175°C (340°F). Fry calcionetti in batches for about 1 to 2 minutes per side, until golden brown. Drain on paper towels

7. When cool, dust generously with powdered sugar

These are the best bite-sized holiday snacks.