Celli Ripieni
Makes about 10
Recipe type: Dessert
Cuisine: Italian
  • For the pastry dough:
  • 6 cups all purpose flour.
  • 2 cups white wine
  • 1 cup extra virgin olive oil.
  • 1 cup sugar
  • 3 eggs.
  • For the filling:
  • 16 oz grape jam or spread
  • 8 oz finely chopped walnuts
  • 8 oz finely chopped almonds
  • ¼ - ½ cup Mosto cotto, to taste (optional)
  • ¼ cup espresso or very dark coffee
  • 4 oz dark chocolate, grated
  • Zest of half an orange
  • 1 tsp. cinnamon.
  • Plain bread crumbs as needed
  • Sugar as needed
  1. For the dough, mix all ingredients until dough is elastic and smooth, adding flour or wine as needed.
  2. Cover the dough with plastic wrap, and let stand,
  3. Prepare the filling.
  4. Grate the chocolate.
  5. In saucepan, over low heat, heat the jam, add the chocolate, almonds, walnuts and mix well.
  6. Stir in coffee, orange peel, cinnamon and the mosto cotto, remove from heat and let cool.
  7. If the filling is too liquid, add breadcrumbs until it becomes the consistency of a very soft, sticky dough
  8. Roll out the dough to about ⅛ inch thick
  9. Cut into rectangles of about 8 inches x 4 inches
  10. Spread several tablespoons of filling along the center of the dough rectangles, being careful not to overfill.
  11. Fold over the dough along the longer side and seal in the filling by firmly pressing the edges together. Using a paring knife, make cuts along the long sealed edge. Then fold to form a circle slightly overlapping the ends. See the photo
  12. Wet the surface of the celli and sprinkle with sugar.
  13. Arrange the celli on greased baking sheets and bake at 350 degrees until golden brown.
Recipe by Così Italiano at http://www.cosiitaliano.com/735/celli-ripieni/