Calzoni di Ceci: An Italian Dessert Calzone
Chickpea chocolate dessert calzone, aka Calzoni di Ceci, is a special southern Italian-fried pastry made during the holidays. Rooted in Muro Lucano, my husband’s hometown, this Italian Christmas dessert is a cherished family tradition!
Servings 144 serving
Calories 32kcal
Ingredients
The filling:
- 1 can chickpeas 540 mL or 19 fl oz, drained and rinsed
- ¼ cup espresso coffee 60 mL, lukewarm
- ½ cup cocoa powder 40 grams
- 4 oz dark or semi-sweet chocolate 115 grams, roughly chopped
- ½ cup honey 125 mL, warm
- 2 tbsp chocolate hazelnut spread 30 mL, doe example, Nutella
- 2 tbsp rum 30 mL
- grated zest of 1 orange
The dough:
- 3½ cups all purpose flour 500 g
- ½ cup vegetable oil
- ½ cup water
- ½ cup white wine
- confectioners' or granulated sugar for final dusting
Instructions
The filling:
- Heat the drained chickpeas in a small pot of water over medium heat until warm.
- In the meanwhile, combine the rest of the ingredients for the filling in a food processor.
- Drain the liquid and add the chickpeas to the food processor. Blend until the mixture is smooth and well combined.
- Place in a bowl, cover with plastic wrap and refrigerate overnight, allowing the flavors to blend.
The dough:
- In a large mixing bowl (of a stand mixer) with the dough hook attachment, add the dough ingredients and beat on medium speed until a ball of dough is formed.
- Place in bowl, cover with plastic wrap and let rest for at least 30 minutes.
- Using a pasta roller attachment, pass some dough through the rollers at dial 1.
- Keep increasing the dial number until you reach level 4. The strips of dough should be about 2½ inches wide.
- Once you have 2 pieces of dough, place about one teaspoon of filling in the center of one strip at equal intervals.
- Place another sheet of dough over the top and gently press together.
- With a pastry wheel, form a free-form shape. It can be square or rectangular.
- Continue making the calzoni using all the dough and filling.
- Heat oil in a large pan and drop a couple of calzoni at a time. After 15-20 seconds, flip and fry for another 10-20 seconds. They should be golden and crispy looking.
- Remove with slotted spoon and place a paper-lined tray.
- Repeat process.
- When ready to serve, sprinkle with confectioners' or granulated sugar.
- WATCH THE VIDEO ON THE RECIPE CARD TO SEE HOW EASY IT IS TO MAKE THIS DESSERT CALZONE!
Video
Notes
Find helpful step-by-step PHOTOS in the post and a SHORT VIDEO in the RECIPE CARD to guide you through the recipe.
- Maintain the oil between 180- 190°C (350- 375°F). Use a thermometer to monitor the heat. If the oil is too hot, the calzone will brown too quickly. If it’s too cool, they’ll absorb too much oil and become greasy.
- Fry only a few pieces of dough at a time. Overcrowding lowers the oil temperature, leading to uneven cooking and soggy treats.
- These are best eaten the day they are made.
Nutrition
Serving: 1serving | Calories: 32kcal | Carbohydrates: 4g | Fat: 1g | Potassium: 16mg | Sugar: 1g | Calcium: 2mg | Iron: 0.3mg
