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Golden baked Ciavattoni Romani pastry on a plate with crisp sugar-coated surface.

Ciavattoni Romani Recipe

Bake a batch of Ciavattoni Romani and enjoy crisp, sugar-coated layers with a soft, creamy centre filled with chocolate or pistachio.

Course: Bread, Dessert
Cuisine: Italian
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Servings: 6 pastries
Author: Manuela Zangara

Ingredients

  • 3 rectangular sheets puff pastry or 4 square sheets
  • 6 tbsp – 90 ml pistachio cream or chocolate hazelnut spread or your favourite jam
  • 2 –3 tbsp – 30–45 g – 1–1.5 oz granulated sugar

Instructions

  1. Prepare 3 rectangular sheets of puff pastry. If needed, cut one sheet into 3 equal strips and attach them to the others.

  2. Stack the 3 pastry sheets on top of each other, gently pressing to seal the edges.
  3. Starting from the short end, roll the stack tightly into a log.
  4. Cut the log into 6 equal slices.
  5. Sprinkle your work surface generously with sugar. Place one slice on the sugar, turning to coat both sides.
  6. Using a rolling pin, roll each slice into an oval about 3 mm – ⅛ inch thick.
  7. On the bottom half of each oval, spread 1 tbsp – 15 ml of Nutella or pistachio cream, leaving a small border.
  8. Fold the top half over the filling and press the edges with your fingers to seal.
  9. Arrange the pastries on a baking tray lined with baking paper.
  10. Bake in a preheated oven at 190°C – 375°F for 25 minutes, or until puffed and golden.
  11. Transfer to a wire rack and let cool until just warm or at room temperature.

Recipe Notes

These pastries are best enjoyed on the day they're baked.