Chiacchiere Ripiene (Filled Fried Pastries)
Category: Desserts
Servings: 20 pieces
Chiacchiere ripiene are a delightful variation of the traditional Italian Chiacchiere. These crispy, golden, fried pastries are filled with sweet strawberry jam, making them the perfect treat for special occasions or a festive dessert. The dough is rich and buttery, and the filling provides a lovely contrast to the crunch. The soft, jam-filled center surrounded by crispy dough creates a delightful contrast that is simply irresistible.
Here’s how you can prepare these sweet Italian delights from scratch, step by step!
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour (Farina 00) | 240g |
| Eggs | 55g |
| Egg yolk | 1 |
| Sugar | 20g |
| Grappa (or brandy) | 40g |
| Butter | 10g |
| Salt | 1 pinch |
| Strawberry jam | 200g |
Instructions
-
Prepare the dough:
Begin by placing the all-purpose flour, sugar, whole egg, and egg yolk in the bowl of a stand mixer fitted with a dough hook. Add the grappa and a pinch of salt to the mixture.
Mix the ingredients together at a medium speed until a smooth dough forms. If you don’t have a stand mixer, you can mix the ingredients by hand on a clean surface and knead the dough until it’s smooth. -
Rest the dough:
Once the dough is smooth, remove it from the mixer and shape it into a ball. Cover it with a bowl or a damp cloth to prevent it from drying out. Let it rest for about 15 minutes. -
Roll out the dough:
After the dough has rested, divide it into two portions. Keep one portion covered under the bowl while you work with the other.
Roll the dough out on a lightly floured surface, or use a pasta machine if you have one. Start with the thickest setting and gradually roll the dough thinner, reducing the thickness step by step. Aim for a thickness of about 1 mm. -
Fold the dough for smoothness:
Once the dough is thin enough, fold it into a “three-fold” shape to help create a smooth, uniform texture. To do this, fold one side of the dough toward the center, then fold the other side over it, like folding a letter.
Roll the dough out again, passing it through progressively thinner settings until you have a sheet of dough about 1 mm thick. -
Cut and fill:
Cut the dough into squares, each measuring about 10×10 cm. Place a small spoonful (about 10g or 1 teaspoon) of strawberry jam in the center of each square.
Brush the edges of the squares lightly with a little water to help seal them. -
Shape the chiacchiere:
Fold each square diagonally to form a triangle, pressing the edges firmly to seal. Repeat this process with the remaining dough and jam, making sure to work quickly to avoid the dough drying out. -
Fry the chiacchiere:
Heat a pot of vegetable oil to 170°C (340°F). Fry the filled chiacchiere in batches, making sure not to overcrowd the pan. Fry them for about 1-2 minutes per side, or until they are golden and crisp.
Use a slotted spoon to remove the chiacchiere from the oil and place them on a paper towel-lined plate to drain excess oil. -
Serve:
Allow the chiacchiere to cool slightly before serving, as they are best enjoyed warm. You can also dust them lightly with powdered sugar if desired for an extra touch of sweetness.
Nutritional Information (per serving)
Note: The nutritional values are estimates and may vary based on ingredient substitutions and portion sizes.
| Nutrient | Amount per serving (1 chiacchiere) |
|---|---|
| Calories | ~110 kcal |
| Protein | ~1g |
| Fat | ~7g |
| Saturated Fat | ~2g |
| Carbohydrates | ~12g |
| Sugars | ~5g |
| Fiber | ~0g |
| Sodium | ~30mg |
Chef’s Tips
- Filling Variations: While strawberry jam is the classic choice, you can experiment with different fruit preserves like apricot or raspberry for unique flavor combinations.
- Grappa Substitution: If you prefer not to use grappa, a splash of brandy or even a bit of rum will work well for the dough.
- Frying Temperature: Be sure the oil temperature is steady at 170°C (340°F). If the oil is too hot, the chiacchiere will burn before they cook through; too cool, and they will absorb too much oil and become greasy.
- Storage: These pastries are best eaten fresh, but if you have leftovers, store them in an airtight container for up to two days. Reheat briefly in the oven to restore some crispiness.
Enjoy Your Chiacchiere Ripiene!
These delicious, filled pastries are perfect for any occasion. Whether you serve them at a holiday gathering, a family dinner, or as an indulgent afternoon treat, they are sure to impress with their crispy texture and sweet, jam-filled center. Make sure to pair them with a hot cup of tea or coffee for the ultimate dessert experience!
If you loved this recipe, check out our other amazing Italian desserts, from Tiramisu to Zeppole, and more mouthwatering treats to fill your kitchen with sweet aromas!
