Chestnut trout are an ideal sweet to enjoy on autumn afternoons. Discover how to make them at home with this wonderful recipe to share with those you love most.
If we talk about trout, it is quite likely that the first ones that come to mind are the popular sweet potato trout, that wonderful dessert par excellence for lunch, dinner and even snacks on Christmas days. But it is true that there are other equally well-known options, such as angel hair trout.
In any case, there is no doubt that we are facing a typical and traditional sweet that invites a wide variety of fillings: there are banana, chocolate, pumpkin, almonds.
But if there is an excellent and completely different and unique option to enjoy during the most autumnal days of the year, those are chestnut trout, which allow us to enjoy the crunchy and characteristic texture of trout dough, with a truly autumnal filling.
As you surely know, trout are dough’s (generally made of flour or directly using the typical wafers used to make dumplings), which are filled with different sweet ingredients. They are tremendously common and popular in the Canary Islands, from where they have “travelled” to reach very diverse countries, where they are also usually made.
In the Canary Islands, for example, its preparation is very common and enjoyed especially during the months of November and December, thus becoming a typical traditional sweet typical of autumn and winter, and more especially Christmas.
On this occasion we propose a wonderful autumn recipe, ideal to enjoy during cold autumn afternoons. Some exquisite chestnut trout, to accompany a wonderful cup of coffee or hot tea, or even a herbal liqueur to help us warm up during these days (remember that alcohol should always be consumed in moderation).
Chestnut trout recipe
As you will see, the preparation of these trout is really easy and simple. With the difference that, for example, instead of using sweet potatoes for its preparation, we will opt for chestnuts (the dried fruit par excellence of autumn). It will take you about 1 hour to prepare them, and about 30 minutes to cook them.
Main ingredients:
- 1kg of chestnuts
- 1 spoon of sugar
- 1 tablespoon star anise
- 1 cinnamon stick
- 200 ml. milk
- Water
- 1 package of wafers (for dumplings)
- mild olive oil
- Powdered sugar
Preparation of chestnut trout:
- First of all we must peel the chestnuts, something complicated if we try to do them when they are raw. That’s why we’re going to start cooking them. To do this, we make a small cut in each chestnut with the help of a sharp knife. Put water in a saucepan and put the chestnuts to boil for at least 10 minutes.
- After this time, remove the chestnuts little by little, and with the help of the same sharp knife, peel the chestnuts, removing the hard outer skin and the thin skin inside. The chestnut must be completely clean.
- Now put the peeled and cleaned chestnuts in a sauce pan cover them with milk and bring to a boil. Add a cinnamon stick and let the chestnuts cook for 15 minutes.
- Then, with the help of a blender, mash the chestnuts together with the milk. You must obtain a thick texture, so that when forming the trout and putting the filling it does not come out.
- Ready! You already have your chestnut puree ready. Now we are going to proceed to elaborate the trout’s themselves.
- Now open each wafer carefully, wet the circle of the wafer with a little water with the help of your index finger and fill it one by one with the chestnut puree. Do not fill them too much so that later you can close them well without the filling coming out. Once filled, close them with the help of a fork, applying a little force to the edge of the wafer (in this way you will be able to close the dough, and on the other hand you will give it the typical trout shape).
- Heat plenty of mild olive oil in a frying pan and when hot, carefully fry the stuffed trout, browning them on both sides. Once ready, drain the oil well.
- To finish, sprinkle some icing sugar on top. Lists!
