To use dried chickpeas rather than canned, soak them overnight
in ample water, drina, and boil until tender.
For the filling
- three 19-ounce cans chickpeas, drained
- 6 teaspoons lemon juice
- 2 teaspoons grated lemon zest
- 1/3 cup honey
- 1/3 cup brown sugar
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnnamon
For the dough
- 3/4 cup sugar
- 3 eggs, beaten, at room temperature
- 1 cup whole milk, plus extra if needed
- 3 cups extra-virgin olive oil
- 2 teaspoons vanilla extract
- 5 cups unbleached all-purpose flour, plus extra
Make the filling: Purée
the chickpeas in a food processor, transfer to a bowl and stir in the lemon
juice and zest, honey, brown sugar, granulated sugar, vanilla, and cinnamon.
Set aside.
Make the dough: Combine the sugar, eggs, milk, 3 tablespoons
of the olive oil, and vanilla in a bowl. Mound the flour on a counter adn make
a well in the center. Add the egg mixture tot eh well and incorporate the flour
intot the egg mixture until you obtain a smooth, elastic dough. The dough should
be very easy to work with; add more flour if it is sticky or more milk if it
is dry. On a floured surface, roll out the dough into a 1/10"-thick circle.
Cut into 3"disks with a round cookie cutter and place 1 heaping teaspoon
of the filling on each disk. Fold the dough over itself to make half-moons and
seal by crimping the edges with a fork. There are the cavazoons.
Heat the remaining olive oil 350°. Deep-fry the cavazoons
until golden brown on both sides, turning once, about 2 minutes total. Using
a slotted spoon, transfer to a paper towel-lined platter and blot dry. Serve
at room temperature, drizzle with warm honey. Serves 24
Copyright © 2006, Italian Cooking and Living. All rights reserved.
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