It’s simple to make Ciavattoni Romani at dwelling! This Roman pastry is made with flaky layers of puff pastry, full of mushy jam or hazelnut cream then baked till golden brown with a caramelized sugar exterior!
In Rome, this Italian puff pastry dessert often known as Ciavattoni is a typical a part of breakfast served together with maritozzi or donuts. It’s present in almost each bakery store and pastry bar with a quite a few alternative of fillings to fulfill any palate.
If you’re not within the capital or Italy for that matter, you’ll be able to nonetheless make this fast and straightforward stuffed pastry at dwelling!
To make Roman sfogliatelle, all you want are puff pastry, a mushy filling like hazelnut cream (Nutella) or jam of alternative and sugar. Then whereas baking the skinny pastry layers separate and rise, creating a wonderfully buttery, flaky pastry infused with taste from the filling.
Why You’ll Love Roman Ciavattoni
- Three easy elements: Flaky puff pastry, a mushy scrumptious filling and sugar that turns the pastry caramelized and golden brown comes collectively shortly and simply in an hour.
- Genuine style: If you’re accustomed to solely shopping for this pastry on the bar, you’ll be amazed how easy it’s to make Roman pastry ciavattoni proper at dwelling!
Ingredient Notes
- Puff pastry: Use frozen ready-made puff pastry to maintain this recipe easy or make selfmade puff pastry, both means it’s scrumptious!
- Filling: For the filling you need to use any jam of alternative or hazelnut cream. Apricot jam is a well-liked jam filling for ciavattoni. I like to make use of my selfmade Nutella!
- Granulated sugar: White granulated sugar is what I used, however a coarser sugar may very well be used for an excellent crunchier texture.
Make Ciavattoni Romani
To start out, gently roll out every puff pastry sheet then place the sheets one on high of the opposite, seal the sides collectively then roll up tightly from the quick finish.
Minimize the pastry into 6 even slices then place every slice on a flat floor lined with sugar, turning to cowl all sides.
With a rolling pin, roll every slice into an oval form. On the underside aspect of each oval place 2 heaping teaspoons of the filling of alternative.
Deliver the highest aspect of the oval over to cowl the filling, seal the sides nicely then place on a parchment paper lined cookie sheet. Chill the pastries within the fridge whereas the oven pre-heats.
Bake Roman pastry ciavattoni till golden brown and puffed. Cool on a wire rack till heat or room temperature.
suggestions and variations
- Fill the ciavattoni with a ricotta and chocolate chip combination, just like my Italian cassatelle with ricotta. It’s so good!
- You possibly can additionally fill this Italian puff pastry dessert with any sort of custard or cream, like pistachio cream.
- It’s simpler to roll out puff pastry when it’s thawed however nonetheless chilly.
- If you’re having bother sealing the pastry edges, dip your fingers into water and run alongside the sides of the pastry to seal.
- For the very best flaky layers, bear in mind to sit back the ciavattoni romani earlier than baking.
Serving
Roman sfogliatelle are sometimes served at room temperature after they’ve cooled fully. This Roman candy deal with is usually served at breakfast together with maritozzo with cream and donuts.
Different fashionable Roman candy treats that may be served embrace Roman ricotta crostata and this historical Roman cake.
Make Forward and Storage
Roman ciavattoni will be ready forward of time both baked or unbaked.
To freeze baked pastries, cool fully then flash freeze on a parchment paper lined baking sheet. Switch to a freeze secure storage bag. When able to get pleasure from, thaw in a single day within the fridge and reheat if you need.
It’s also possible to freeze unbaked pastries! Assemble, flash freeze on a baking sheet then when able to bake, thaw within the fridge and bake as indicated within the recipe instructions.
Extra Puff Pastry Recipes
Nothing like an Italian pastry particularly a Ciavattoni! I hope you get pleasure from them too.
- 3 sheets puff pastry
- 6 tablespoons jam or hazelnut cream (your alternative of jam)
- 2-3 tablespoons granulated sugar (or brown sugar if most popular)
Gently roll out every sheet then place the sheets one on high of the opposite. (My sheets have been 14×20 inches / 34×51 cm). Ensure to seal the sides collectively. Roll up tightly from the quick finish. Minimize into 6 even slices.
Sprinkle a flat floor with granulated sugar. Place one of many slices, turning to cowl all sides with sugar. With a rolling pin, roll every slice into an oval form (6.75 x 4.75 cm x ⅛ thick).
On the underside aspect of each oval place 2 heaping teaspoons of both jam or hazelnut cream and gently unfold a bit. Deliver the highest aspect of the oval over to cowl the filling, seal the sides nicely (by dipping your finger in water and shutting the sides nicely). Place on a parchment paper lined baking sheet.
Pre-heat oven to 375F/190C.
Whereas the oven is pre-heating chill the pastries. Bake for roughly 25 minutes or till golden brown and puffed. Let cool on a wire rack till heat or room temperature. Get pleasure from!
Make Forward and Storage for the Ciavattoni
Roman ciavattoni will be ready forward of time both baked or unbaked. Baked pastries will hold for as much as 2-3 days at room temperature in an hermetic container. To freeze baked pastries, cool fully then flash freeze on a parchment paper lined baking sheet. Switch to a freeze secure storage bag. When able to get pleasure from, thaw in a single day within the fridge and reheat if you need. It’s also possible to freeze unbaked pastries! Assemble, flash freeze on a baking sheet then when able to bake, thaw within the fridge and bake as indicated within the recipe instructions.Energy: 790kcal | Carbohydrates: 71g | Protein: 10g | Fats: 52g | Saturated Fats: 17g | Polyunsaturated Fats: 6g | Monounsaturated Fats: 26g | Sodium: 313mg | Potassium: 150mg | Fiber: 3g | Sugar: 15g | Vitamin A: 2IU | Calcium: 32mg | Iron: 4mg | Phosphorus: 102mg