Desserts with chestnuts

Chestnuts, great protagonists of Autumn and Winter. In some places like Montella they are PGI products and are of great quality. Many proposals. The chestnut panzarotti are extraordinary.

Recipes

Chestnut turnovers
Ingredients for the pasta:

400 gr. whole wheat flour
2 eggs
1/2 glass of extra virgin olive oil
1/2 glass of white wine
50 gr. of sugar.
Ingredients for the filling:
500 gr. of chestnuts
200 gr. about dark chocolate
2 eggs

Pour the flour onto the pastry board and knead it, adding, if necessary, flour or wine as needed, until we have a very homogeneous and smooth dough which we shape until it gives it the shape of a ball, then we wrap it in a napkin and let it rest for half an hour.
In a pan with water and salt we boil the chestnuts and once cooked we peel them and pass them through a potato masher to reduce the pulp into a puree which we put in a bowl with the dark chocolate and the eggs. Mix everything together, adding a little hot milk if necessary.