Ingredients
Dough
- 1000 gr. type 00 flour, plus extra for dusting
- 7 gr. sachet of dried yeast or 5 gr. fresh yeast
- 1 tablespoon caster sugar
Homemade nutella filling
- 350 gr. hazelnuts
- 100 gr. golden caster sugar
- 450 gr. quality dark chocolate 70%
- 225 ml double cream
- 150 gr. unsalted butter, at room temperature
Method
Dough
- Preheat the oven to 200 ºC.
- To make the dough, sieve the flour and 1 big pinch of fine sea salt onto a clean work surface, then make a well in the middle.
- Combine the yeast, sugar and 650 ml of tepid water in a jug, leave for a few minutes until it starts to froth, then pour into the well.
- Using a fork, gradually bring the flour in from the sides and swirl it into the liquid.
- Keep mixing and incorporating the flour until it comes together into a rough dough.
- With clean, flour-dusted hands, work the rest of the flour into the dough, then knead until it forms a smooth, springy and slightly wet dough.
- Place into a large flour-dusted bowl, dust with a little more flour, then cover the bowl with a damp cloth.
- Leave in a warm place for about 1 hour, or until doubled in size.
Filling
- Spread the hazelnuts out on a baking tray, then place in the oven for 10′, or until golden.
- Leave to cool completely.
- Reserving a small handful of the toasted nuts, place the rest into a food processor with the sugar, then blitz to a fairly smooth paste.
- Snap the chocolate into a medium heatproof bowl, and rest over a pan of simmering water on a medium heat, stir until melted.
- Add the cream and 100 gr. of butter, then stir until smooth and combined.
- Fold in 1 big pinch of sea salt and the hazelnut paste.
- Knock back the risen dough, then divide into 14 portions.
- On a flour-dusted surface, roll each portion out into rough 16 cm rounds.
- Spoon 1 heaped tablespoon of the chocolate mixture onto one side of each pastry round, then fold the pastry over the filling into a half-moon shape, crimping the edges to seal, they should look like Cornish pasties.
- Melt a small knob of the remaining butter in a large frying pan on a medium-low heat, then add as many calzones as will fit, being careful not to break or pierce them.
- Cook for 8 – 10′, or until golden and crisp, turning halfway.
- Roughly chop or bash the reserved toasted nuts.
- Slice the calzones into wedges or halves, if you like, then serve straightaway with a few toasted hazelnuts scattered on top.
- If you have any leftover chocolate, melt it and drizzle on top.