Cjalsons Krofin di Timau

Chances are good you might not have heard of Cjalsons before. After all it’s not a very Italian sounding name is it ; ) What are they you ask? *hand on chest* I’m so happy you asked ; ) Cjalsons are a traditional recipe from my beloved Friuli Venezia Giulia, which as you know by my many references to this jewel of a region, is located in the North-East of Italy.  

I’ve been showcasing recipes from Friuli lately {FRICO CON PATATE, TORTA DI MELE } so when my friend Rosella from “Ma che ti sei mangiato?” contacted me about participating in a Cjalsons event, you know what the answer was right ; ) Naturally I was thrilled to be able to participate and share another Friulano recipe with YOU.


After reading Gianni Cosetti’s biography Rossella came up with the idea to organize a Cjalsons blog event. Gianni Cossetti, was a renowned Michelin star chef in 80’s and 90’s from Carnia, which is located in the stunning mountain area of Friuli.  He worked hard in defense of local traditions and products making him A okay in my book!   

Gianni even organized a contest to collect as many Cjalsòn recipes as possible. No easy task, considering each town has their own special Cjalsons recipes, or more accurately each family has their own recipe ; ) Lucky for us, 40 women answered the call with 40 different creative recipes. Keeping tradition and using the best possible local ingredients.

And now it’s time to share ONE of those amazing recipes with YOU! The recipe I chose is a sweet and savory Cjalson that is full of bold and beautiful flavors.

The dough is light and airy and comes together in a snap and is the perfect little receptacle for the filling. Which is quite unique as it combines: raisins, cinnamon, potatoes and onions among other ingredients. That’s right sweet and savory. And the sauce, I haven’t even gotten to the glorious buttery, cheesy goodness that is this sauce…Smoked Ricotta and butter. Need I say more ; )

You’ll  notice that the measurements are in grams. If you don’t have a KITCHEN SCALE *gasp* I’d really encourage you to think about getting one. Weight is the most accurate way to measure by in cooking. 

To make the circular discs I used a glass but a cookie cutter would work famously as well. Be sure to SEAL the dough discs well. Otherwise they’ll fall apart during boiling and you’ll have a literal hot mess on your  hands ; )

I can’t wait to share more recipes from Friuli with you but in the meantime be sure to give this Cjalsons a whirl ; )


Print This Recipe

Cjalsòns Krofin di Timau {Agnolotti di Timau – Original Typical Recipe}
Adapted from Gianni Cossetti

What you’ll need:
250 gr flour
1/2 cup lukewarm water {more if necessary}
pinch of salt
1 egg – beaten

300 gr potatoes – peeled and diced
1 small onion – minced
1 small lemon – zested
50 g butter
20 g ground cinnamon
100 g raisins
100 g sugar
pinch of salt and pepper
1 tablespoon fresh mint – chopped

80 g butter
100 g smoked ricotta

What to do:
1. To make the dough, into the bowl of your stand mixer, add flour, salt and water. With the paddle attachment. Mix until it forms into a ball {add more water if necessary}. Cover bowl with a kitchen towel and let it rest for about 20 minutes.

2. WHILE the dough is resting, make the filling. Into a medium size pot, add potatoes and enough water to cover potatoes. Bring to a boil. Cook potatoes until fork tender. Drain potatoes. Mash them. Set aside.  

3. Into a saute pan, add butter and melt over medium heat. Add onion and sauté. Add lemon zest, raisins, sugar, mint, cinnamon. Stir to combine. Season with salt and pepper. Add mixture to mashed potatoes. Stir to combine. Set aside.

4. {to use for boiling Cjalsons} Place a large pot of water onto boil. Season generously with salt.

5. Onto a lightly floured surface, roll out the dough with a rolling pin until they are fairly thin {but not so thin that they will tear}, cut discs to a diameter of 7 cm. On each disc put a teaspoon of filling.  Brush the edges of the dough discs with well beaten egg. Fold them in half and seal them by pressing the edges well.

5. Place the Cjalsons into boiling water. Remove them with a slotted spoon when they come to the surface.

6. WHILE the Cjalsons are boiling, melt butter into a saute pan. Transfer cooked Cjalsons to pan and toss with melted butter, grated cheese, a pinch of cinnamon and a little bit of sugar.

Buon Appetito


  1. 1

    WOW – this looks glorious!

  2. 2

    as always this looks incredible and i MUST try them!

  3. 3

    I have never heard of Cjalsòns, but they sound amazing. Kind of pierogie, dumpling, ravioli kind of deal. Great combo of flavors!

  4. 4

    Fantabulous!! Gorgeous! And how wonderful that 40 women answered the call. That’s exciting. Glad you were able to be a part of a connection back to your beloved Italy. ox

  5. 5

    Looks amazing, Paula!

  6. 7

    First of all, it’s really cool that Cosetti decided to do that blog event – sounds like it probably had a lot of fantastic ‘cjalsons’!

    And yes, that is the first time I have ever typed that word, and hopefully not the last. I must try this!

  7. 8

    Ho bisogno di Cjalsons Krofin di Timau! Paula, these look incredible, and being agrodolce makes them all that much more crave-worthy in my book. Can’t wait to try them – thanks for sharing!

  8. 9

    Okay, this is a new dish for me and I am intrigued to try it. My mind is reeling with all of the possible variations!

  9. 10

    A most interesting combination of flavors. The photos are stunning and beckoning me to try this.

  10. 11

    Learn something new everyday! Thanks for sharing this. Love that contest. Nothing like drawing out all those recipes!

  11. 12

    I haven’t heard of these before, but they sound and look fantastic!

  12. 13

    This looks fantastic. I will have to try these this weekend. The kids will gobble them up:)

  13. 14

    Thanks Paula.
    You really interpret well the spirit of Friuli and Cjalsons 🙂

  14. 15

    smoked ricotta? I have never tried that before.

  15. 16

    That looks fantastic. Wow. Isn’t Lidia from Friuli? I just read a few recipes by her in Bon Appetit and fell in love. She keeps all her recipes regional so this MUST be good too!

  16. 17

    That looks great. I love the recipe.

  17. 18

    I live in FVG & I’ve never heard of these! I must find some ASAP!

  18. 19
    Shawna /

    Can this be served at room temperature? We are having a potato day for school and I really want to take this but if it can’t be served at room temp I can’t bring them


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