Method These delicious calzones filled with chestnuts, dark chocolate, and pecans are a perfect recipe for a fall dessert or a sweet treat to share during the holidays. The crunchiness of the pastry, combined with the creaminess of the filling, creates an irresistible balance of flavors, ideal for accompanying coffee or a glass of liqueur. Preparing the Dough Start by preparing the basic dough: add the flour, baking powder, and salt to the mixer, mixing briefly to combine the dry ingredients. Add the cold butter, cut into pieces, and blend until the mixture resembles sand. Next, add the oil, water, and egg, continuing to work the dough until it forms a compact, smooth ball. Remove the dough from the mixer, spread it out slightly on cling film, and wrap it carefully. Let it rest in the refrigerator for at least 2 hours, so that the butter can firm up and achieve the perfect consistency during processing. Preparing the filling While the dough is resting, prepare the filling. Boil the chestnuts in plenty of water for 45 minutes, or until soft. Once cooked, peel them and carefully remove the skins. Transfer the chestnuts to a blender along with the coffee, rum, sugar, and cocoa. Blend until the mixture is smooth but not too runny;



if necessary, add a few extra tablespoons of coffee or rum to adjust the consistency. Finally, add the finely chopped dark chocolate and roughly chopped pecans, mixing by hand until all the ingredients are combined. Shaping the calzoncillos Preheat the oven to 180°C. Remove the dough from the refrigerator and roll it out on a floured surface until it is about 3 mm thick. Using a 10 cm diameter pastry cutter, cut out evenly sized discs. Place a generous teaspoon of filling on the bottom half of each disc. Lightly moisten the edges with water and fold the disc over into a half-moon shape, pressing gently to seal. Be sure to seal the edges tightly to prevent leakage during baking. Baking and Decorating Place the calzoncini on a baking sheet lined with parchment paper, leaving a little space between each one. Bake the calzoncini at 180°C (350°F) for 18-20 minutes, or until lightly golden on top. Once baked, dust them in powdered sugar while still warm for an elegant and delicious finishing touch. Serving These chestnut-filled calzoncini are perfect enjoyed warm, accompanied by a hot tea, a steaming hot chocolate, or a glass of aromatic liqueur. Ideal for pampering yourself on autumn afternoons or for impressing your guests with a homemade dessert with a unique and refined flavor.