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Calcioni Molisani
Chocolate Calcioni (fritters, filled with chestnut puree, almonds, chocolate chips and candied fruit)
Originated from: Molise, Italy
Occasion: Christmas, Carnival and other festivities
Contributed by: Carol

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For the dough
4 cups flour
3 eggs
6 tablespoons butter, melted
1/4 cup sugar
2 teaspoons baking powder

For the filling
1/2 pound chestnut puree
1/3 cup candied fruit, finely chopped
1/2 cup blanched almonds, finely chopped
3/4 cup sweet (small-sized) chocolate chips

Oil for deep frying

For dusting
Powdered sugar


Mix the flour, the sugar and baking powder.

Add the butter and eggs and work into a pastry dough.

Shape into a ball. Wrap it with plastic wrap.

Let it rest for about 1/2 hour.

Make the filling.

Roll out the dough to about 1/4 inch thick.

Cut out 3 inch squares or circles.

Place about a tablespoon of filling in the center of each square or circle.

Top with a matching square or circle.

Press together.

Heat up the oil.

Fry a few calcioni at a time until they are golden brown.

Remove with a slotted spoon and place on absorbent paper.


Before serving dust with powdered sugar.


Photo: Mary Melfi.

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