Ostie Ripiene Molisane

Name: Ostie Ripiene Molisane
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 servings
Cuisine: Molisana
Ingredients: 16 pieces round wafer discs; 250 g wildflower honey; 120 g shelled walnuts; 100 g blanched almonds; 25 g Unsweetened cocoa powder; 1 tbsp orange zest; 0.5 tsp Ground cinnamon

Ostie Ripiene Molisane, known locally as ostie chjine, are crisp wafer discs filled with a rich filling of honey, walnuts, almonds, orange zest, and cocoa.

🇮🇹Italy· Molise

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 8
Difficulty: Easy
Calories: 285 kcal

Ingredients

0 of 7 gathered

Servings

16 pieces round wafer discs — plain edible baking wafers, roughly 10 cm in diameter
250 g wildflower honey — runny local honey
120 g shelled walnuts — finely chopped
100 g blanched almonds — finely chopped
25 g Unsweetened cocoa powder — sifted
1 tbsp orange zest — finely grated from an unwaxed orange
½ tsp Ground cinnamon — freshly ground

Equipment

•Heavy-bottomed saucepan
•Wooden spoon
•Baking sheet
•Baking paper
•Flat chopping board

Nutrition

Per serving, approximate

Calories: 285 kcal
fat: 14 g
carbs: 36 g
fibre: 3 g
protein: 5 g
calories: 285 kcal

Instructions

1
Toast the chopped walnuts and almonds in a dry pan over medium heat for 3 minutes until fragrant.
2
Pour the honey into a heavy-bottomed saucepan over low heat.
3
Warm the honey gently until it liquefies and begins to bubble lightly at the edges.
4
Stir in the sifted cocoa powder, ground cinnamon, and grated orange zest until completely smooth.
5
Add the toasted nuts to the honey mixture, stirring vigorously to coat every piece evenly.
6
Simmer the mixture over low heat for 5 minutes, stirring continuously until thick and glossy.
7
Remove the pan from the heat and rest for 2 minutes so the mixture remains warm but manageable.
8
Arrange 8 wafer discs side by side on a sheet of baking paper.
9
Spoon a generous portion of the warm nut filling onto the centre of each wafer.
10
Place the remaining 8 wafer discs directly on top of the filling.
11
Press down gently with a flat chopping board across all wafers to spread the filling evenly to the edges.
12
Leave the sandwiched wafers to cool and set completely at room temperature for 30 minutes before serving.

Chef's tips

Work quickly when assembling the wafers because the honey filling firms up rapidly as it cools. Use gentle, even pressure when pressing the top wafer to prevent delicate wafer sheets from cracking.

Ingredient substitutions

wildflower honey → acacia honey for a milder sweetness
blanched almonds → an equal quantity of extra chopped walnuts

Storage

Store the cooled wafers in an airtight tin lined with baking paper at cool room temperature for up to two weeks.

Reheating

Do not reheat, as warming will cause the wafers to soften and lose their crisp texture.

Common mistakes to avoid

•Letting the honey boil at high heat, which scorches the cocoa and turns the filling bitter.
•Allowing the filling to go cold before spreading, making it impossible to sandwich between delicate wafers.
•Pressing down too hard with fingers in one spot and snapping the thin wafer.