Roman Pastry – Ciavattoni - Tasty Fusion Recipes

It’s easy to prepare Ciavattoni Romani at home! This Roman pastry is made with flaky layers of puff pastry, filled with soft jam or hazelnut cream and then baked until golden brown with a caramelized sugar exterior!

In Rome, this Italian puff pastry dessert known as Ciavattoni is a typical part of breakfast served alongside Maritozzi or donuts. It can be found in almost all bakeries and pastry shops with a vast choice of fillings to satisfy every palate.

If you are not in the capital or in Italy, you can still prepare this quick and easy stuffed pasta at home!

To make Roman Sfogliatelle, all you need is puff pastry, a soft filling such as hazelnut cream (Nutella) or jam of your choice and sugar. Then, during baking, the layers of thin dough separate and rise, creating a perfectly buttery puff pastry, infused with the flavor of the filling.

Because you’ll love Roman Ciavattoni

Three simple ingredients: Flaky puff pastry, a soft and delicious filling and sugar that makes the pastry caramelized and golden, is made quickly and easily in an hour.
Authentic taste: If you are used to buying this dessert only at the bar, you will be amazed at how simple it is to prepare Roman pastry ciavattoni directly at home!

Notes on ingredients

Puff pastry: Use pre-made frozen puff pastry to keep this recipe simple or make homemade puff pastry, either way it’s delicious!
Filling: For the filling you can use any jam or hazelnut cream. Apricot jam is a popular filling for cobblers. I love using my homemade Nutella!
Granulated sugar: I used white granulated sugar, but to obtain an even crunchier consistency you can use coarser sugar.

How to Make Roman Ciavattoni

To start, gently roll out each sheet of puff pastry, then overlap the sheets, seal the edges together and roll tightly from the short side.

Place the sheets on top of each other and roll up.

Cut the pastry into 6 even slices, then place each slice on a sugar-coated flat surface, turning to cover each side.

Divide into 6 pieces and cover with sugar.

With a rolling pin, roll out each slice giving it an oval shape. On the bottom side of each oval place 2 heaped teaspoons of the chosen filling.

Roll out the dough and garnish with jam or spread.

Bring the top part of the oval to cover the filling, seal the edges well then place it on a baking tray lined with baking paper. Cool the pastries in the refrigerator while the oven preheats.

Fold the pastry in half and place on a baking tray.

Cook the Roman pastry ciavattoni until they are golden and puffy. Cool on a wire rack until warm or room temperature.

The ciavattoni baked on the baking tray.

tips and variations

Fill the ciavattoni with a mixture of ricotta and chocolate chips, similar to my ricotta cassatelle. It’s so beautiful!
You could also fill this Italian puff pastry dessert with any type of custard or cream, such as pistachio cream.
It’s easier to roll out puff pastry when it’s defrosted but still cold.
If you have trouble sealing the edges of the dough, dip your fingers in water and run along the edges of the dough to seal.
To obtain better crumbly layers, remember to cool the Roman ciavattoni before baking them.

Serve

Roman Sfogliatelle are typically served at room temperature after they have completely cooled. This Roman dessert is often served for breakfast together with husbandzzo with cream and donuts.

Other famous Roman desserts that might also be served include the Roman ricotta tart and this ancient Roman cake.

Go ahead and stock

Roman ciavattoni can be prepared in advance both cooked and raw.

To freeze baked goods, let them cool completely and then freeze them on a baking sheet covered with baking paper. Transfer to a frost-free storage bag. When you’re ready to enjoy it, thaw it overnight in the refrigerator and reheat if desired.

You can even freeze unbaked pastries! Assemble, freeze on a baking sheet and once ready to bake, defrost in the refrigerator and cook as directed in the recipe directions.

Other puff pastry recipes

Nothing like an Italian pastry shop, especially a Ciavattoni! I hope you like them too.

3 sheets puff pastry
6 spoons hazelnut jam or cream (jam of your choice)
2-3 spoons granulated sugar (or brown sugar if you prefer)

Gently roll out each sheet and then place the sheets on top of each other. (My sheets were 14×20 inches / 34×51 cm). Make sure to seal the edges together. Roll up tightly from the short side. Cut into 6 even slices.
Sprinkle a flat surface with granulated sugar. Place one of the slices, turning to coat each side with sugar. Using a rolling pin, roll out each slice into an oval shape (6.75 x 4.75 cm x ⅛ thick).
At the bottom of each oval, place 2 heaped teaspoons of hazelnut jam or cream and spread a little delicately. Bring the upper part of the oval to cover the filling, seal the edges well (dipping your finger in the water and closing the edges well). Place on a baking tray lined with baking paper.
Preheat oven to 375F/190C.
While the oven preheats, let the pastries cool. Bake for about 25 minutes or until golden and puffy. Let cool on a wire rack until warm or at room temperature. Enjoy!

We liked them better with hazelnut cream than with jam, although I used apricot jam, it probably would have been better with strawberry or blueberry jam.

Income and deposit for the Ciavattoni

Roman ciavattoni can be prepared in advance both cooked and raw. Baked desserts can be stored for 2-3 days at room temperature in an airtight container. To freeze baked goods, let them cool completely and then freeze them on a baking sheet covered with baking paper. Transfer to a frost-free storage bag. When you’re ready to enjoy it, thaw it overnight in the refrigerator and reheat if desired. You can even freeze unbaked pastries! Assemble, freeze on a baking sheet and once ready to bake, defrost in the refrigerator and cook as directed in the recipe directions.

Please leave a comment below or add it to your Pinterest account!

Roman Pastry – Ciavattoni