Chestnut pastries with vino cotto – Jen Smith – Med Meanderings
Indulge in delicious Italian chestnut pastries drizzled with vino cotto—perfect for special occasions or anytime treats!
Ingredients
- 50ml milk
- vanilla ice-cream to serve
- Chestnut filling
- 500g chestnuts
- 200g unsweetened chestnut puree
- 80g icing sugar, sifted, plus extra to serve
- 1.25 tablespoons vino cotto, plus extra to serve
- 1 tablespoon Marsala
- 1 lemon, zested
- 1 egg, lightly beaten
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