Name: Chestnut Cream Cookies – Pastatelle
Prep time: 20 min
Cook time: 18 min
Total time: 45 min
Cuisine: Italian
Ingredients: For the dough:; 2 1/2 cups all-purpose flour; 1/3 cup sugar; 1/3 cup olive oil or softened butter; 2 large eggs; 1 1/2 tsp baking powder; Zest of 1 lemon or orange (optional); 2–4 tbsp milk (as needed); For the chestnut cream filling:; 1 cup cooked chestnuts or chestnut purée; 2–3 tbsp sugar or honey; 1 tsp cocoa powder (optional); 1/2 tsp vanilla extract; 2–3 tbsp milk (to adjust consistency); To finish:; Powdered sugar (for dusting)

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Chestnut cream cookies, also known as Pastatelle, are tender, rustic cookies filled with sweet chestnut purée and baked until golden. These traditional Italian treats are especially popular in southern Italy during the holidays, but I love making them any time I crave a not-too-sweet, nutty dessert. With their flaky exterior and rich filling, they’re like little hand pies—simple, humble, and full of character.

Why You’ll Love This Recipe

I love how these cookies offer something a little different from the usual sweet treats. The chestnut filling is earthy, subtly sweet, and incredibly satisfying, especially when paired with the soft, almost pastry-like dough. They’re perfect with coffee or tea, and they keep well for days, making them ideal for gifting or holiday trays. Plus, there’s something special about using chestnuts—it feels nostalgic and cozy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the dough:

All-purpose flour
Sugar
Olive oil or softened butter
Eggs
Baking powder
Zest of lemon or orange (optional for aroma)
Milk (as needed to bring the dough together)

For the chestnut cream filling:

Cooked chestnuts or chestnut purée
Sugar or honey
Cocoa powder (optional)
Vanilla extract
Milk (to loosen the mixture, if needed)

To finish:

Powdered sugar (for dusting after baking)

Directions

I start by mixing the flour, sugar, baking powder, eggs, oil or butter, and citrus zest into a soft dough, adding a bit of milk if it’s too dry.
I knead just until smooth, then let it rest while I prepare the filling.
For the filling, I mash the chestnuts or stir together the chestnut purée with sugar, a touch of cocoa (if I want a chocolate note), vanilla, and a splash of milk to get a spreadable texture.
I roll the dough out on a floured surface to about ⅛ inch thickness and cut out circles.
I place a spoonful of chestnut cream in the center of each, fold them over into half-moons, and press the edges with a fork to seal.
I place them on a baking sheet lined with parchment paper and bake until lightly golden—about 15–18 minutes.
Once cool, I dust them with powdered sugar.

Servings and timing

This recipe makes around 20 to 24 cookies, depending on the size. It takes about 20 minutes to prepare, plus 15–18 minutes of baking, so I usually have them ready in under 45 minutes.

Variations

Sometimes I add chopped candied orange peel or a bit of rum to the chestnut filling for a festive twist. I’ve also swapped chestnut purée with sweet potato or pumpkin purée when I want a seasonal variation. If I’m short on time, I’ve even used store-bought chestnut spread like crème de marrons—it’s delicious and saves a step.

Storage/reheating

I store the cookies in an airtight container at room temperature for up to 5 days. They stay soft and flavorful and don’t require reheating, but if I want to warm them slightly, I pop them in the oven for a few minutes at 300°F. They also freeze well—I wrap them tightly and thaw at room temperature when I’m ready to enjoy them again.

FAQs

Can I use store-bought chestnut spread?

Yes, I often use pre-made chestnut cream when I want to save time. Just make sure it’s not too runny—thicker spreads work best.

Do I have to use cocoa powder in the filling?

Not at all. I use it for a richer flavor, but the cookies are just as delicious without it. The chestnut’s natural sweetness shines through either way.

What’s the best way to seal the edges?

I press with a fork after folding, just like a hand pie. If the dough isn’t sealing well, a dab of milk around the edges helps it stick.

Can I make the dough ahead of time?

Yes, I make the dough the night before and keep it wrapped in the fridge. I let it come to room temperature before rolling it out.

Are these cookies very sweet?

No, and that’s what I love about them. They’re subtly sweet and perfect for those who enjoy less sugary desserts.

Conclusion

Chestnut cream cookies – Pastatelle – are a charming and comforting treat that brings together tradition, texture, and flavor in the most satisfying way. I love their simplicity, their versatility, and how they remind me of cozy kitchens and quiet holiday moments. Whether I’m baking for a gathering or just to enjoy a quiet afternoon with coffee, these little cookies always hit the spot.