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There’s something truly special about cookies that combine tradition with a unique twist, and chestnut tortelli cookies do exactly that. These cozy Italian treats are filled with a rich mixture of chestnuts, chocolate, spices and a splash of rum, then wrapped in golden pie dough and dusted in powdered sugar. They’re soft, flavorful and perfect for holidays or anytime you want a cookie that feels a little extra. If you love unexpected flavor combos, whip up some chestnut tortelli cookies.
This Italian cookie recipe, also known as Baby Jesus Pillows or Jesus Pillow Cookies, delivers the flavors of vanilla, cinnamon, clove, chestnut puree in every bite.
If you have a sweet tooth, also try homemade Italian nougat, pignoli cookies, chocolate salami, or lemon sheet cake.
Why You’ll Love It
They’re unique and festive: A fun change from typical holiday cookies, with warm spices and rich filling.
Easy to prep with shortcuts: Using store-bought pie dough saves time without sacrificing flavor.
Perfect for gifting: These cookies look beautiful and hold up well in tins or boxes.
Rich and flavorful: Chestnuts, chocolate and rum create a deep, cozy flavor profile.
Make-ahead friendly: They keep well in an airtight container for a few days.
Great texture: A soft filling with a crisp outer shell and powdered sugar finish.
Chestnut Tortelli Cookies Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Chestnuts: Provide a nutty, earthy base for the sweet filling.
Dark brown sugar: Adds sweetness and depth to the chestnut mixture.
Rum: Gives the filling a rich, slightly boozy warmth.
Unsweetened cocoa powder: Enhances the chocolate flavor without making it too sweet.
Vanilla extract: Adds smooth, aromatic notes to the filling.
Cinnamon and clove: Warm spices that pair perfectly with chestnuts and chocolate.
Salt: Balances the sweetness and boosts the flavors.
Dark chocolate: Adds richness and texture to the filling.
Pie dough: A convenient shortcut that forms the crisp outer shell.
Egg: Makes the egg wash to seal and crisp the dough.
Powdered sugar: Coats the cookies after baking for a sweet, snowy finish.
How to Make Italian Chestnut Cookies
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Make the filling: Blend chestnuts and brown sugar in a food processor, then add rum, cocoa, vanilla, spices and salt. Pulse until smooth.
Add the chocolate: Stir or pulse chopped chocolate into the filling until combined.
Cut the dough: Roll out pie dough and cut into 3-inch circles.
Fill and seal: Add filling to each dough circle, brush with egg wash, and seal using a dumpling press or by hand.
Bake the cookies: Arrange on a baking sheet and bake until the edges are lightly golden.
Coat in sugar: While hot, roll each cookie in powdered sugar, then transfer to a cooling rack.
Substitutions and Variations
Use homemade dough: If you prefer, you can make your own pie dough for a more traditional texture.
Try different fillings: Mix in chopped dried figs, raisins or even a splash of espresso for added flavor.
Skip the alcohol: Replace rum with milk or orange juice if you want an alcohol-free version.
Serving Suggestions
With a hot drink: Pair these festive cookies with a holiday hot chocolate or a mug of pumpkin spice latte.
With other sweet treats: Whip up a batch of Christmas tree cupcakes too, or perhaps fig Christmas cookies.
With something savory: A Christmas tree charcuterie board makes a perfect festive snack.
How to Store Chestnut Tortelli Cookies
Store: Let the cookies cool and then keep them in an airtight container at room temperature and eat within a few days. Alternatively, refrigerate them for up to 2 weeks. However, these Jesus pillow cookies are best served warm from the oven!
Freeze: You can freeze them in an airtight container for up to 3 months.
Thaw: Defrost in the refrigerator overnight or on the counter for a couple of hours.
Top Tips
Don’t overfill the cookies: A small amount of filling prevents the dough from bursting.
Seal tightly: Make sure edges are sealed well so the filling doesn’t leak out during baking. I used this dumpling maker!
Roll in sugar while warm: Powdered sugar sticks best when the cookies are still hot from the oven.
Let them cool completely: This helps the filling set and keeps the cookies crisp on the outside.
Chocolate Chestnut Tortelli Cookie FAQs
No, you could use a blender if you prefer. If you don’t have either one, you could mince the chocolate and roasted chestnuts by hand, since that’s what they did in Southern Italy in the old days!
Cut a cross in fresh chestnuts without cutting into the flesh. Let them sit in cold water for an hour. Roast at 425 degrees F on a baking sheet for half an hour or until the skins have opened and the flesh is tender. Wrap them in a kitchen towel or put them in a paper bag and let them steam in there for 15 minutes. Peel off the skins and discard any that are spoiled inside and then proceed with the recipe.
Yes, canned roasted or steamed chestnuts work perfectly and are easy to find during the holidays.
Chocolate Chestnut Tortelli Cookie Recipe
Chestnut Tortelli Cookies
Equipment
- Sharp Knife or Grater
- Gingerbread Man Cookie Cutter 3-Inch Round
- ^^^ NOT GINGERBREAD MAN
- Dumpling Press Bella, use this link: dumpling maker
Ingredients
- 10 Ounces chestnuts, roasted, steamed or canned
- ½ Cup + 1 Tablespoon dark brown sugar, packed
- 3 Tablespoons rum, spiced or golden/dark
- 1 Tablespoon unsweetened cocoa powder
- 1 Tablespoon vanilla extract
- ½ Teaspoon ground cinnamon
- ¼ Teaspoon ground cloves
- ¼ Teaspoon salt
- 4 Ounces dark chocolate, good quality
- 2 Boxes pie dough, 14 Ounces each
- 1 egg
- 1 Tablespoon water
- powdered sugar, for dusting
Instructions
- Preheat the oven to 400 degrees F, and line a cookie sheet with parchment paper.
- Place the chestnuts and dark brown sugar into a food processor and pulse until they are ground, scraping the edges as needed.
- Add the rum, cocoa powder, vanilla, cinnamon, clove, and salt. Pulse again until combined.
- Chop or grate the dark chocolate into tiny pieces, then add into the food processor. Pulse until the mixture is combined and fairly smooth (some bits and chunks are just fine).
- Lay out the pie dough and cut as many 3-inch circles out of each of the pie dough pieces as you can.
- In a small bowl whisk together the egg and water, this will be your egg wash.
- Take a circle of dough and place it onto a dumpling press (or on your work surface if you are not using a press). Brush the edges of the dough circle with the egg wash.
- Place a small amount of the filling in the center of the dough, then fold the press in half and squeeze gently to seal the dough. Place the cookie on a baking sheet lined with parchment. Continue this process until all of the dough has been used.
- Bake the cookies in the preheated oven for 10 to 15 minutes. The cookies will be golden only on some of the edges, but overall will still be pretty blonde.
- In a medium bowl put about 1 cup of powdered sugar. While the cookies are still hot, roll the cookies in the powdered sugar. Make sure the cookies are covered well, then place on a cooling rack to cool.
- Once cool, serve. Store the cookies in an airtight container.
Notes
Seal tightly: Make sure edges are sealed well so the filling doesn’t leak out during baking.
Roll in sugar while warm: Powdered sugar sticks best when the cookies are still hot from the oven.
Let them cool completely: This helps the filling set and keeps the cookies crisp on the outside.
Nutrition
Chestnut tortelli cookies are a wonderful addition to your holiday baking lineup or any time you want to serve something a little different. With their rich filling, crisp exterior and sweet powdered finish, they feel like a nostalgic classic with a modern twist. Easy to make with store-bought dough and bursting with cozy flavor, these cookies are perfect for sharing with friends or keeping all to yourself. Once you try them, they’ll be on your annual baking list for good.
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
Do you have a good pie dough recipe please?
And can we roast the fresh chestnuts or just crack them open and use them fresh or do you boil them
Thank you!
For the chestnuts, you can take your pick from steamed or roasted ones, as you prefer. I used fresh but either fresh or canned chestnuts will work. Some people sub garbanzo beans (I haven’t tried these cookies with those though!)
Cut a cross in fresh chestnuts without cutting into the flesh. Let them sit in cold water for an hour. Roast at 425F on a baking sheet for half an hour or until the skins have opened and the flesh is tender. Wrap them in a kitchen towel or put them in a paper bag and let them steam in there for 15 minutes. Peel off the skins and discard any that are spoiled inside and then proceed with the recipe.
I don’t have a pie dough recipe – I just used readymade pie crust.
I’m glad i made this yesterday! It was a hit! So perfect! 🙂
OMG!! Why haven’t I made this sooner? Found myself a new favorite.
Christmas just isn’t the same if we don’t make these! We love them.
I love these chestnut cookies!