Sweet panzerotti filled with ricotta
Description
Panzerotti are a typical Apulian dish; the most popular are those with mozzarella, cooked ham, and tomato, loved for their flavor and stringy cheese.
The version we propose, although less common, is the sweet panzerotto , equally delicious, which hides a tasty ricotta filling, which can be flavored to taste with lemon juice, almonds or, as in this recipe, chocolate chips.
If you haven’t tried them yet, what are you waiting for to cook this delicious dish?
Ingredients
Change the number of servings
to recalculate the ingredient amounts
to recalculate the ingredient amounts
- 00 Flour 400 g
- Semolina 400 g
- Brewer’s yeast 1
- Arborea Ricotta 400 g
- Arborea UHT semi-skimmed milk 300 ml
- Water 100 ml
- Sugar 30 g
- Icing sugar 40 g
- Dark chocolate chips 80 g
- Vanilla pod 1
- Sunflower oil 1000 ml
- Salt q.b.
Instructions
- 1 To make the sweet panzerotti, start with the dough. Mix together, either by hand or in a stand mixer, the sifted flours, the brewer's yeast (after dissolving it in a glass of water), the sugar, a pinch of salt, the milk, and the water. Once the mixture is smooth, let it rest in a bowl, covered with a tea towel, for about 2 hours.
- 2 Meanwhile, move on to the filling and take a bowl and combine the ricotta, vanilla pulp, icing sugar, and chocolate chips.
- 3 Once the resting time is over, roll out the dough and use a pastry cutter to cut out circles, then fill them with the filling, placing a walnut-sized amount in the center and closing them into a half-moon shape to create the panzerotto shape.
- 4 Then, take a large pan and pour in the seed oil for frying. Once hot, begin adding the panzerotti, turning them when they're golden brown. To remove any excess oil, once fried, place them on a plate lined with paper towels. Let them cool slightly, then dust with powdered sugar and they're ready to enjoy!
Share this recipe
