Nepitelle della Calabria (Calabrian Stuffed Pastries)

Step 1

Finely chop the chocolate and walnuts and mix them with the grape must, cinnamon, sugar, cocoa and 2 tablespoons of Zibibbo wine.

Step 2

FOR THE DOUGH: Knead the flour, sugar, a big pinch of salt and the lard together to form a crumbly mixture. Gradually add 3/4 cup of water, until you have a smooth dough. Roll it out with a rolling pin until it is about 1/16-inch thick. Cut into 20-24 circles. Brush the edge with a little beaten egg. Place 1 tablespoon of filling in the middle of each circle; fold closed into a half moon and press the edge

Step 3

with a fork. Line a baking sheet with parchment paper, place the nepitelle on top and bake at 350°F for 20-25 minutes.