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Prep
2d
Cook
9m
Total
2d
Ingredients
Method
Turn cooking mode on
Prepare the chickpeas and dough
Soak and cook the chickpeas
1.
Rinse the dried chickpeas and place them in a large bowl. Cover with plenty of cold water and soak for 24 hours.
500 g Dried chickpeas
100–150 ml Water
2.
Drain and transfer to a pot. Cover with fresh water and cook slowly over low heat until very soft, about 2–3 hours. Add hot water during cooking if necessary.
Make the dough
1.
Mix the flour and salt in a large bowl. Add olive oil and gradually add the lukewarm water. Knead for 10–15 minutes until smooth and very elastic. The dough should be neither too hard nor too soft—just supple and elastic.
1 kg Plain flour
2 tsp Salt
3 tbsp Olive oil
550–600 ml Lukewarm water
2.
Cover and let rest.
Prepare the filling and layer the dough
Make the chickpea filling
1.
Mash the cooked chickpeas and pass them through a food mill. Add one spoonful of sugar and mix. Push the mixture through a very fine sieve to remove impurities and create a smooth, creamy texture. Stir in cinnamon.
1 tbsp Sugar
2–3 tsp Ground cinnamon
2.
Taste and add additional sugar as desired. If the mixture feels too firm, loosen it with a little water and sugar until soft and spreadable. Cover and let the filling rest.
100–150 g Sugar
Layer the dough
1.
Roll the dough out fairly thickly into a rectangle. Cut into long strips. Brush each strip generously with softened lard. Stack the strips on top of one another, creating layers.
250–300 g Lard
2.
Wrap or place in plastic bags and leave to rest overnight (at least 24 hours).
Shape and fry the calzoni
1.
Remove the layered dough and roll it out again. Important: Roll from the side where the cuts and layers are visible. Those visible layers must remain on the outside so that the pastry opens and forms curls and ruffles during frying.
2.
Roll towards the centre, leaving the layered edge visible. Cut circles approximately 12 cm wide.
3.
Place a spoonful of chickpea filling slightly away from the cut edge so the layered side remains on the outside. Fold over and seal the edges with a pastry cutter.
Frying
1.
Heat sunflower oil in a deep pot (traditionally a copper pot) to approximately 175–180°C.
1–1.5 litres Sunflower oil
2.
Traditionally, before frying, the sign of the cross was made and then the oil temperature was tested.
3.
Fry the calzoni in batches until golden brown and crisp, about 2–3 minutes per side. Remove and drain on paper towels.
4.
Serve warm or at room temperature.
For
24
M
I
For the dough
1
kg
Plain flour
550–600
ml
Lukewarm water
2
tsp
Salt
3
tbsp
Olive oil
For layering
250–300
g
Lard, softened
For the chickpea filling
500
g
Dried chickpeas
1
tbsp
Sugar
100–150
ml
Water, if needed
100–150
g
Sugar, or to taste
2–3
tsp
Ground cinnamon
For frying
1–1.5
litres
Sunflower oil
Traditionally, a copper pot is used for frying but any big metal pot will work. Serve warm or at room temperature. and never sprinkle with icing sugar, or they are disqualified from the competition (watch our behind the scenes to discover more).
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Made it?
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Prep
2d
Cook
9m
Total
2d
Ingredients
Method
Turn cooking mode on
Prepare the chickpeas and dough
Soak and cook the chickpeas
1.
Rinse the dried chickpeas and place them in a large bowl. Cover with plenty of cold water and soak for 24 hours.
500 g Dried chickpeas
100–150 ml Water
2.
Drain and transfer to a pot. Cover with fresh water and cook slowly over low heat until very soft, about 2–3 hours. Add hot water during cooking if necessary.
Make the dough
1.
Mix the flour and salt in a large bowl. Add olive oil and gradually add the lukewarm water. Knead for 10–15 minutes until smooth and very elastic. The dough should be neither too hard nor too soft—just supple and elastic.
1 kg Plain flour
2 tsp Salt
3 tbsp Olive oil
550–600 ml Lukewarm water
2.
Cover and let rest.
Prepare the filling and layer the dough
Make the chickpea filling
1.
Mash the cooked chickpeas and pass them through a food mill. Add one spoonful of sugar and mix. Push the mixture through a very fine sieve to remove impurities and create a smooth, creamy texture. Stir in cinnamon.
1 tbsp Sugar
2–3 tsp Ground cinnamon
2.
Taste and add additional sugar as desired. If the mixture feels too firm, loosen it with a little water and sugar until soft and spreadable. Cover and let the filling rest.
100–150 g Sugar
Layer the dough
1.
Roll the dough out fairly thickly into a rectangle. Cut into long strips. Brush each strip generously with softened lard. Stack the strips on top of one another, creating layers.
250–300 g Lard
2.
Wrap or place in plastic bags and leave to rest overnight (at least 24 hours).
Shape and fry the calzoni
1.
Remove the layered dough and roll it out again. Important: Roll from the side where the cuts and layers are visible. Those visible layers must remain on the outside so that the pastry opens and forms curls and ruffles during frying.
2.
Roll towards the centre, leaving the layered edge visible. Cut circles approximately 12 cm wide.
3.
Place a spoonful of chickpea filling slightly away from the cut edge so the layered side remains on the outside. Fold over and seal the edges with a pastry cutter.
Frying
1.
Heat sunflower oil in a deep pot (traditionally a copper pot) to approximately 175–180°C.
1–1.5 litres Sunflower oil
2.
Traditionally, before frying, the sign of the cross was made and then the oil temperature was tested.
3.
Fry the calzoni in batches until golden brown and crisp, about 2–3 minutes per side. Remove and drain on paper towels.
4.
Serve warm or at room temperature.
For
24
M
I
For the dough
1
kg
Plain flour
550–600
ml
Lukewarm water
2
tsp
Salt
3
tbsp
Olive oil
For layering
250–300
g
Lard, softened
For the chickpea filling
500
g
Dried chickpeas
1
tbsp
Sugar
100–150
ml
Water, if needed
100–150
g
Sugar, or to taste
2–3
tsp
Ground cinnamon
For frying
1–1.5
litres
Sunflower oil
Traditionally, a copper pot is used for frying but any big metal pot will work. Serve warm or at room temperature. and never sprinkle with icing sugar, or they are disqualified from the competition (watch our behind the scenes to discover more).
Only visible to you
Made it?
Cancel
