Chestnut Tortelli
Source of Recipe
WOR 1/11/05
List of Ingredients
Dough:
3-1/2 cups all-purpose flour
2 tsp. baking powder
1 tsp. salt
8 TB. unsalted butter, cut into chunks
2 eggs, room temperature
1/4 cup olive oil
2 TB. cold water
Filling:
6 oz. peeled, cooked fresh or canned chestnuts
1/2 cup sugar
2 tsp. unsweetened cocoa powder
1 tsp. instant coffee powder
2 TB. brandy
1/2 cup chopped semisweet chocolate
1/4 cup golden raisins
1 cup confectioner's sugar
Recipe
To make the dough, combine the flour, baking powder, and salt in a food processor.
Add the butter and pulse the mixture until coarse crumbs form. In a small bowl, whisk together the eggs, oil, and water. Add to the flour mixture and pulse until a dough starts to form. Remove the dough, shape into a disk, and wrap in plastic wrap. Let rest for 30 minutes. The dough can also be refrigerated for up to 48 hours.
To make the filling, combine the chestnuts, sugar, cocoa, coffee, and brandy in a food processor.
Process until smooth and transfer to a bowl. Stir in chocolate and raisins.
Preheat the oven to 375-degrees F. Grease 2 large baking sheets. Divide the dough into 4 pieces. Roll out each piece about 1/8-inch thick. With a biscuit cutter, cut out 2-1/2 inch rounds.
Place a tsp. of the filling on one half of each round. Moisten the edge of the round with a little water, fold the round in half and pinch the edges to seal. Place the tortelli on the baking sheets. Bake 15 minutes or until lightly browned and crisp.
As the tortelli come out of the oven, transfer them to a bowl filled with the confectioner's sugar. Roll them in the sugar and then transfer to wire racks to cool.
Store in an airtight container for up to 2 weeks.
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