Nutella Mezza Lune (Sweet Ravioli)
The recipe for these little biscuity half-moon turnovers comes from my Italian friend Solé who was visiting from Rome. You won’t be able to stop at one!
|Preparation Time:||20 minutes|
|Cooking time:||15 minutes|
- 250g plain flour
- 125g unsalted butter, cubed
- 160g sugar
- grated rind of 1/2 lemon
- 1 large egg
- 1 egg yolk
- 1/2 cup Nutella chocolate hazelnut spread
Rub the butter into the flour until the mixture resembles breadcrumbs, then mix in sugar, lemon rind and eggs and mix with your hand to form a stiff dough, kneading lightly. Form into a ball, wrap in plastic wrap, flatten slightly and refrigerate for at least one hour. Roll out the dough thinly and cut into circles using a 9cm round cutter. Place a teaspoon of Nutella in the centre of each pastry circle, fold over into a turnover and press the edges with a fork to seal. Bake at 200°C for 10-15 minutes until pastry is golden. Allow to cool on a wire rack and store in an airtight container.
The pastry in this recipe doubles easily and can also be used to make Crostata Romana (search on this site for the recipe).