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Chestnut Cream Cookies – Pastatelle

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Chestnut cream cookies – Pastatelle – are traditional Italian hand pie-style cookies filled with a subtly sweet chestnut purée and baked until golden. Tender and comforting, they’re perfect for holidays, coffee breaks, or rustic dessert trays.

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)

Instructions

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a bowl, mix flour, sugar, baking powder, citrus zest, eggs, and oil or butter until a soft dough forms. Add milk as needed to bring it together.
  3. Knead briefly until smooth. Let rest while preparing the filling.
  4. In another bowl, mash chestnuts or mix purée with sugar, cocoa powder (if using), vanilla, and milk until spreadable.
  5. Roll out the dough to about 1/8 inch thick and cut out circles using a cookie cutter or glass.
  6. Add a spoonful of chestnut filling to the center of each, fold into a half-moon, and seal edges with a fork.
  7. Place on the baking sheet and bake for 15–18 minutes until lightly golden.
  8. Cool, then dust with powdered sugar before serving.

Notes

  • Add a splash of rum or chopped candied orange peel for a festive filling variation.
  • Store-bought chestnut spread works well—just choose a thicker variety.
  • Dough can be made ahead and refrigerated overnight.
  • Freeze baked cookies and thaw at room temperature before serving.
  • These cookies are mildly sweet—ideal for those who prefer less sugary desserts.

Nutrition

Find it online: https://cookedbymaya.com/chestnut-cream-cookies-pastatelle/