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Chocolate Chestnut Pastries




Source of Recipe


Internet


List of Ingredients




Dough:
4 cups flour, sifted
2 eggs
1/3 cup vegetable oil
1/2 cup water

Filling:
1 pound fresh chestnuts
1/4 pound sweet chocolate, grated ( 1/2 cup)
Dash of salt
1/4 teaspoon cinnamon
1/2 teaspoon vanilla
1/2 cup finely chopped walnuts
1/2 cup honey

Filling:
Slit shells of chestnuts with a sharp knife. Place chestnuts in a saucepan; cover with water. Bring to a boil, reduce heat and boil gently for 20 minutes. Remove from heat. Keep the chestnuts in the hot water while taking one at and time and peeling off the skin. Mash the peeled chestnuts or press through a sieve. Add chocolate, salt, cinnamon, vanilla, nuts and honey to the mashed chestnuts; mix well. Cook in the top of a double boiler over boiling water, stirring occasionally for 10 minutes or until filling becomes sticky. Remove from heat and cool.

Dough:
Place flour in a large bowl. Make a hole in the center. Into the center add eggs, oil and 1/2 cup of water. Make into a dough by folding the flour into the ingredients in the center. Add more water if necessary to make a soft but not sticky dough. Divide dough into three balls. Roll out each ball approximately 1/8 inch thick. Cut into 2-inch circles. Place 1 heaping teaspoon of filling in center. Moisten the edge with water; fold over and seal the edge using your thumb. Heat oil in skillet. (We used a 12-inch round skillet and 2 1/2 cups oil.) Add cookies a few at a time into the hot oil and fry until golden brown. Drain on paper towel and cool.

Optional honey coating:
Heat 1 cup honey and 1/2 cup water to a rolling boil. Drop a few fried cookies at a time into the boiling mixture and coat thoroughly. Drain on rack. Sprinkle with ground walnuts while still warm or let them cool and sprinkle with powdered sugar.



Recipe