These are as Italian as possible, and since I had a whirlwind trip to the beautiful Lake Como, I’ve been feeling nostalgic for all that deliciousness that makes one forget about the world. If I had it my way, I’d be spending my lifetime in an Italian villa, attached to a farm, vineyard and surrounded by fresh produce, good books and a lovely town situated just 10 minutes away for a nice walk about. Unfortunately, certain dreams are to remain so, or so my mother says.
So, after last week’s chocolate cream pie, I continue with similar flavours and ingredients – pie dough, chocolate, orange zest… I’m perhaps a bit predictable when it comes to cravings.
This is a delight to make, and I recommend having a table of children attempt this and you are sure to have a great laugh (just make sure you’ve got someone else on clean-up duty…)
Pie dough is rolled and cut into circles, stuffed with dark chocolate and orange zest, and neatly wrapped into tortellini shapes, placed on a baking tray and baked. Honestly, it doesn’t get more complicated. If you have ungraceful fingers to wrap as a tortellini, fret not, simply fasten the dough into any kind of shape you like – a wonton style, triangular parcel, samosa, ravioli… the aim is to keep them edible, after all.
So here you, a simple easy and delicious mini Italian treat!
To up the ante for dessert, serve with whipped cream, orange sauce, and a shaving of dark chocolate and pistachios!
- 3/4 cup flour
- 1/3 cup cold butter, cubed
- pinch of salt
- 1/2 tbsp icing sugar
- 1-2 tbsp cold water
- handful of dark chocolate chunks
- orange zest
- orange zest
- icing sugar
- Whisk the flour, salt, icing sugar together.
- Cut the butter into the mix to achieve coarse crumbs.
- Add the water just to combine into a dough and create a disc like shape.
- Wrap in cling film and refrigerate for at least 10 minutes.
- Meanwhile, preheat the oven to 180C.
- Chop the dark chocolate finely and stir with orange zest.
- Roll the dough out into a thin shape. Using a round cookie cutter (3-inch cutter) make medium circles.
- Place the chocolate filling in the center (about 1-2 tsp)
- Dip your finger in water and lightly swipe around the edges of the circle.
- Fold the dough over to create a half moon and gently fasten.
- Then draw the two corner edges towards the center and set on the baking tray.
- Bake for 10-13 minutes.
- Remove from the oven and let cool slightly.
- Serve with a dusting of powdered sugar and orange zest.