Caggionetti from Abruzzo with Chickpeas and Chocolate
Pastry
Save recipe
To save recipes, you need a free MixBuch account.
Or use the MixBuch App:
Coming soon!
Our app is still simmering on speed 4 – almost ready to serve in your country! Stay tuned.
Trial expired
You have used the two free save slots. Switch to Premium for unlimited recipes!
Get PremiumStarting at €1.49/month
Cook Time
1 h 20 min
Servings
60
Difficulty
Medium
Prep Time
50 Min
This Thermomix® recipe for Caggionetti from Abruzzo with Chickpeas and Chocolate is ready in 1 h 20 min and yields 60 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.
Description
The caggionetti from Abruzzo are delicious fried sweets, perfect for the Christmas holidays. This version, with a filling rich in chickpeas and dark chocolate, is a real surprise for the palate. The recipe is a bit laborious, but the end result fully repays the effort. I always prepare them during the holidays and they disappear in the blink of an eye! The contrast between the crunchy pastry and the soft and delicious filling is simply irresistible. They can be prepared in advance and fried shortly before serving, so you always have a fresh and fragrant dessert. A tip: try adding a pinch of cinnamon to the filling for an even more Christmassy touch!
Ingredients (12 ingredients)
-
Doses for 60
-
Flour 00
-
1 piece Egg
-
Dry white wine
-
Extra virgin olive oil
-
Cooked chickpeas
-
Peeled almonds
-
Granulated sugar
-
Dark chocolate
-
Rum
-
Peanut seed oil
-
Powdered sugar
Preparation (7 steps)
Dough: Preparation of the pastry
Pour the flour, egg, extra virgin olive oil and dry white wine into the bowl. Knead for 3 Min./Speed Ear.
Dough: Rest
Remove the dough from the bowl, wrap it in transparent film and let it rest at room temperature for 30 minutes.
Filling: Chop the ingredients
Insert the cooked chickpeas, peeled almonds and dark chocolate in pieces into the bowl. Chop for 10 Sec./Stufe 7. Transfer the mixture to a bowl and add the rum. Mix well.
Dough: Roll out the pastry
Divide the dough into portions. Roll out each portion with a pasta machine until you get a thickness of 2-3 mm.
Caggionetti: Stuff and form
Arrange the filling in quenelles on the pastry, spacing them about 4 cm apart. Fold the pastry like a book and seal the edges well. Obtain the caggionetti with a round pastry cutter.
Caggionetti: Frying
Heat the peanut seed oil in a saucepan until it reaches a temperature of 175°C. Fry the caggionetti a few at a time for about 2 minutes, until golden brown.
Caggionetti: Dry and serve
Drain the fried caggionetti on absorbent paper to eliminate excess oil. Sprinkle with powdered sugar before serving.
Finished cooking? Great! 🎉
Share your result with the community and download the MixBuch App!
More images
Created by
Chiara Costa
5
Rezepte
0
Kochbücher
Allergens
- Cereals containing gluten
- Eggs
- Nuts
ALL features in the app
Download the MixBuch App and save recipes offline – including MiaMix.
• Create your own recipes – from photo, URL or text
• Your favorites always with you – even offline
• Your own cookbooks & weekly plan on your phone
• Push notifications for new recipes & MiaMix updates
• MiaMix: AI cooking assistant with precise Thermomix® steps
Coming soon!
Our app is still simmering on speed 4 – almost ready to serve in your country! Stay tuned.
Similar Recipes
Based on category & tags
Genoese Sweet with Raisins and Candied Fruit
Sweet
Doughnuts with Cranberry Jam
Pastry
Ricotta and Almond Sweets
Pastry
Shortcrust Pastry Sweets with Custard Cream
Pastry
Mini Tartlets with Ricotta and Pine Nuts Cream
Pastry
Profiteroles with Chocolate Cream and Zabaione
Pastry
Rice Tartlets with Custard Cream
Pastry
Soft Cream Puffs with Chantilly Cream
Pastry