Tortelli Dolc
Italian cake

Tortelli Dolci Best Authentic Italian Snack With Fruits and Nut Turnovers

When I was little, I loved getting involved in the process of making these tortelli with my
Aunt Vige. The flavour of the filling is similar to savòr, a preserve from Emilia-Romagna
made from cooked fruit and reduced grape must (saba). You can find it in Italian grocery

Tortelli Dolc

25 minutes preparation time
1 hour refrigeration time
20 minutes resting time
20 minutes cooking time
Makes about 20 small turnovers

For the dough

75 g (2¾ oz) butter, cold, cut into pieces
250 g (9 oz/1
2/3 cups) plain (all-purpose) flour
1 pinch fine salt
100 g (3½ oz) sugar
1 teaspoon baking powder, (preferably organic)
1 egg
a few tablespoons of anise-flavoured liqueur, dry (fine) Marsala, or milk, if preferred
1 egg white and 1 egg yolk
2 tablespoons milk, for glazing

For the filling

70 g (2½ oz) prune jam
70 g (2½ oz) orange marmalade
130 g (4¾ oz) unsweetened chestnut purée
40 g (1½ oz) candied citron or orange
40 g (1½ oz) preserved amarene (sour cherries)
130 g (4¾ oz) pitted prunes
30 g (1 oz) almonds
30 g (1 oz) pine nuts
20 g (¾ oz) walnuts
2 tablespoons honey, or 100 ml (3½ fl oz) saba, if available
2 tablespoons unsweetened cocoa powder.


Place the cold butter in a large bowl with the flour and salt. Using your fingers, work the butter through to make a coarse, crumbly mixture. Add the sugar, baking powder, single egg and liqueur or milk to form a pliable dough. Refrigerate the dough for 1 hour.

For the filling, mix together the jam, marmalade and chestnut purée in a bowl. Dice the candied citrus fruit, amarene and prunes and add to the jam mixture. Using a knife, roughly chop the nuts, combine with the honey and cocoa powder then add to the filling. Set aside in the refrigerator to rest until ready to use.

Remove the dough from the refrigerator and rest for a further 20 minutes at room temperature. Roll out the dough to about a 3 mm ( 1/8 inch) thickness on a lightly floured work surface. Cut out circles of pastry with an 8 cm (3¼ inch) round cookie cutter. Place a teaspoon of filling on one half of each circle, leaving a 1 cm (½ inch) border, then fold over the other half to enclose the filling. Seal the edges with a little egg white, pressing them together with your fingers. Trim excess pastry with a serrated pastry wheel.

Preheat the oven to 180°C (350°F). Place the turnovers on a baking tray lined with baking paper. Glaze by brushing them with the egg yolk mixed with the milk. Bake for 20 minutes, or until golden.

The tortelli will keep for 1 week in an airtight container.


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