It’s easy to make Ciavattoni Romani at home! This Roman pastry is made with flaky layers of puff pastry, filled with soft jam or hazelnut cream 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 along with maritozzi or donuts. It’s found in nearly every bakery shop and pastry bar with a numerous choice of fillings to satisfy any palate.

If you are not in the capital or Italy for that matter, you can still make this quick and easy stuffed pastry at home!

To make Roman sfogliatelle, all you need are puff pastry, a soft filling like hazelnut cream (Nutella) or jam of choice and sugar. Then while baking the thin pastry layers separate and rise, creating a perfectly buttery, flaky pastry infused with flavor from the filling.

Why You’ll Love Roman Ciavattoni

Three simple ingredients: Flaky puff pastry, a soft delicious filling and sugar that turns the pastry caramelized and golden brown comes together quickly and easily in an hour.
Authentic taste: If you are accustomed to only buying this pastry at the bar, you will be amazed how simple it is to make Roman pastry ciavattoni right at home!

Ingredient Notes

Puff pastry: Use frozen ready-made 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 of choice or hazelnut cream. Apricot jam is a popular jam filling for ciavattoni. I love to use my homemade Nutella!
Granulated sugar: White granulated sugar is what I used, but a coarser sugar could be used for an even crunchier texture.

How to Make Ciavattoni Romani

To start, gently roll out each puff pastry sheet then place the sheets one on top of the other, seal the edges together then roll up tightly from the short end.

Placing the sheets on top of each other and rolling up.

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

Dividing into 6 pieces and covering in sugar.

With a rolling pin, roll each slice into an oval shape. On the bottom side of every oval place 2 heaping teaspoons of the filling of choice.

Rolling out the dough and topping with jam or spread.

Bring the top side of the oval over to cover the filling, seal the edges well then place on a parchment paper lined cookie sheet. Chill the pastries in the refrigerator while the oven pre-heats.

Folding the pastry in half and placing on a baking sheet.

Bake Roman pastry ciavattoni until golden brown and puffed. Cool on a wire rack until warm or room temperature.

The baked ciavattoni on the baking sheet.

tips and variations

Fill the ciavattoni with a ricotta and chocolate chip mixture, similar to my Italian cassatelle with ricotta. It’s so good!
You could also fill this Italian puff pastry dessert with any type of custard or cream, like pistachio cream.
It’s easier to roll out puff pastry when it’s thawed but still cold.
If you are having trouble sealing the pastry edges, dip your fingers into water and run along the edges of the pastry to seal.
For the best flaky layers, remember to chill the ciavattoni romani before baking.

Serving

Roman sfogliatelle are typically served at room temperature after they have cooled completely. This Roman sweet treat is often served at breakfast along with maritozzo with cream and donuts.

Other popular Roman sweet treats that could also be served include Roman ricotta crostata and this ancient Roman cake.

Make Ahead and Storage

Roman ciavattoni can be prepared ahead of time either baked or unbaked.

To freeze baked pastries, cool completely then flash freeze on a parchment paper lined baking sheet. Transfer to a freeze safe storage bag. When ready to enjoy, thaw overnight in the refrigerator and reheat if you would like.

You can also freeze unbaked pastries! Assemble, flash freeze on a baking sheet then when ready to bake, thaw in the fridge and bake as indicated in the recipe directions.

More Puff Pastry Recipes

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