Roman Pastry - Ciavattoni - An Italian in my Kitchen

5 from 2 votes

Roman Pastry - Ciavattoni

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.

Prep Time20

Cook Time25

Chilling Time15

Total Time1

Course: Breakfast, Brunch, Dessert, Snack

Cuisine: Italian

Servings: pastries

Calories: 790kcal

Author: Rosemary Molloy

Ingredients

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

US Customary - Metric

Instructions

Gently roll out each sheet then place the sheets one on top of the other. (My sheets were 14×20 inches / 34×51 cm). Make sure to seal the edges together. Roll up tightly from the short end. Cut into 6 even slices.
Sprinkle a flat surface with granulated sugar. Place one of the slices, turning to cover each side with sugar. With a rolling pin, roll each slice into an oval shape (6.75 x 4.75 cm x ⅛ thick).
On the bottom side of every oval place 2 heaping teaspoons of either jam or hazelnut cream and gently spread a bit. Bring the top side of the oval over to cover the filling, seal the edges well (by dipping your finger in water and closing the edges well). Place on a parchment paper lined baking sheet.
Pre-heat oven to 375F/190C.
While the oven is pre-heating chill the pastries. Bake for approximately 25 minutes or until golden brown and puffed. Let cool on a wire rack until warm or room temperature. Enjoy!

Notes

We enjoyed these more with the hazelnut cream than the jam, although I did use apricot jam, it would probably be better with strawberry or blueberry jam.

Make Ahead and Storage for the Ciavattoni

Roman ciavattoni can be prepared ahead of time either baked or unbaked. Baked pastries will keep for up to 2-3 days at room temperature in an airtight container.

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.

Nutrition