Celli Pleni Cookies
- 500g grape jam or a dark berry jam
- 150g crushed walnuts
- 150g dark chocolate, grated
- 150g fresh crushed biscuits (any dry biscuit will work)
- Pastry Dough
- 400g 00 flour, plus extra if needed
- 2 tablespoons caster sugar, plus extra for rolling
- 125ml extra virgin olive oil
- 125ml white wine
Melt the jam on a small pot over low heat, add the grated chocolate, mix well and take off the heat. Keep stirring until the chocolate is melted then add nuts biscuits and mix well. Allow to cool to room temperature.
To make the pastry dough, put the flour in a large mixing bowl. Make a well in the centre and add the sugar, olive oil and wine Work with your hands to bring the ingredients together to form a smooth, soft dough. It needs to be softer than your normal pasta dough. Wrap the dough in plastic film and rest in the fridge for 30 minutes. The dough can be made up to 3 days in advance and kept in the fridge.
Preheat your oven to 180°C, conventional. Line two baking trays with baking paper.
Roll out the dough to a thickness of 2–3 mm, either using a rolling pin or a pasta machine. Cut the dough into 6 cm x 12 cm strips. Dollop a teaspoon of filling on one half of each strip, then fold the other half over the top. Cut around it using a knife or pastry cutter to make a crescent shape and pinch the dough together to safely enclose the filling.
Scatter some extra caster sugar onto a plate. Roll the celli in the sugar, then place them on the prepared baking tray. Bake for 18–20 minutes or until pale golden. Transfer to a wire rack and allow to cool completely. They will keep in an airtight container for 3–4 days.
Recipe from “Cook Like An Italian” Season 2 Episode 3