Celli stuffed a traditional dessert from Italian region Abruzzo
 
Preparazione
Cottura
Tempo totale
 
Celli stuffed a traditional dessert from Italian region Abruzzo
Autore:
Ricetta: Dessert
Cucina: Italian
Ingredienti
pasta
  • 1 glass of extra virgin olive oil
  • 1 glass of white wine
  • 450g. about of flour 00 ( the flour is put in theory that takes the dough , and these are Grandma's recipes ... they are to be taken so ' )
filling
  • 250 g . jam grape juice ( " scrucchiate " in Abrruzzo slang )
  • 150 g . chopped almonds
  • 20 g . dark chocolate
  • a pinch of cinnamon
  • powdered sugar as much as necessity
Preparazione
  1. Put the wine into a bowl and mix the oil and add the flour like rain, the one you need, until it forms a smooth ball and homogeneous, not knead too much, you do not need and let it rest
  2. Meanwhile, prepare the filling: Toast the almonds have been chopped, mix together the legendary grape jam ( my aunts when they go down in Abruzzo I procure always a bit here and not equal .. but' that of CASA GIULIA and ' good ). Then add the chopped chocolate and a pinch of cinnamon.
  3. Roll out the dough too thin and not forming discs around 6 - 7cm in diameter -
  4. Fill them with a spoonful of filling and forming close torcetti .. ( see photo)
  5. Bake in the oven for 15 min. at 180 ° C, just begin to color immediately remove the dough should remain rather white .
  6. Sprinkle with powdered sugar to taste with sugar or regular white ... I like more with icing sugar ... fantastic freshly baked with a nice coffe
Recipe by donna e casa ricette at https://ricette.donnaecasa.it/celli-stuffed-a-traditional-dessert-from-italian-region-abruzzo/