PANZEROTTI DI RICOTTA

These sweet little pastries are pretty much a fried version of calzone. Filling can range from savoury- tomato and cheese, spinach, mushrooms, ham, onions and anchovies, to sweet – ricotta and chocolate. A good friend recently bought me one of these from Papa’s and I just had to try and make it. Here is my first attempt.

Panzerotti Di Ricotta

Sweet Ricotta filled pasty

 

PANZEROTTI DI RICOTTA

INGREDIENTS

For the dough

2 cups flour
1 sachet (7g) yeast
1 cup warm water
1 tsp salt
2 tsp caster sugar
2 tbsp extra virgin olive oil
1 beaten egg
Oil for frying
Icing sugar for dusting

For the filling

500g Ricotta
1/4 cup icing sugar
Powdered cinnamon

 

METHOD

Combine water, yeast, and sugar in a small bowl. Whisk with a fork. Set aside in a warm place for 5 minutes or until foamy.
Combine sifted flour and salt in a large bowl. Make a well in the centre.
Lightly oil a large bowl.
Add yeast mixture and oil to the flour.
Using a spatula, cut the yeast mixture into the flour until combined. Bring dough together with your hands.
Turn dough onto a lightly floured surface and knead until smooth and elastic.
Place in lightly oiled bowl, cover with plastic wrap and set aside in a warm place until it doubles in size – approximately 30 minutes.
Meanwhile, prepare your filling by combining the ricotta and icing sugar. Flavour with cinnamon to taste.
Once the dough has doubled in size, punch down dough with your fist. Turn out onto a lightly floured surface and knead until smooth.
Roll dough out with a lightly floured rolling pin and using pastry cutters, cut out 10cm discs.
Place about a tablespoon of filling in the centre, fold disc over and seal.
Brush edges with egg to help with the sealing if required. I like to use a fork around the edges to further ensure the filling is sealed.

To cook panzerotti, heat approximately 10 cm of oil in a pan until it reaches a 175C.
Working in small batches, fry the panzerotti until golden brown. Working with small batches helps to maintain the temperature of the oil.
Use a slotted spoon to lower panzerotti into the oil (to avoid oil splatter) as well as to remove them once cooked.
Drain well on paper towels.
Just before serving, dust liberally with icing sugar.

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[…] La intrarea in restaurant am trecut pe langa un domn rotofel si invarsta care dormea pe un scaun in lumina diminetii. El era Signor Di Chiara, proprietarul restaurantului. Un domn vaduv, timid cu zambetul mereu pe buze, care la multi ani dupa ce ne-am cunoscut, cand m-am casatorit, desi nu a putut sa ajunga in Romania la nunta mea, mi-a trimis prin curier un pachet cu prajiturile mele preferate pe care le gustasem cu ocazia primei mele vizite, in dimineata acelei zile: Panzerotti. […]

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