Sweet ricotta pockets

Sweet ricotta pockets

Panzerotti dolci

By
From
Sharing Puglia
Makes
6
Photographer
Alicia Taylor

Contrary to its cousin the savoury panzerotto, this is a sweet version, which you can fill with ricotta, raisins, cinnamon, chocolate–hazelnut spread or crème pâtissière. Outside the Hotel Santa Chiara in Lecce, a street vendor set up a little stall, where Vivienne and I ate these scrumptious panzerotti one warm summer night. Cooked fresh to order, the contrast between the crunch of the flaky pastry and the smooth texture of the sweet filling was a very satisfying snack after a meal. When using fresh ricotta for any sweet filling, place the ricotta in a fine strainer, cover the top with plastic wrap and store in the refrigerator for a few hours. You can serve these panzerotti cold with whipped cream or chocolate ice cream.

Pastry

Ingredients

Quantity Ingredient
250g 00 flour
50g butter, cubed
2 eggs, beaten
pinch salt
2-3 tablespoons water, if needed
olive oil, for deep-frying
icing sugar, for dusting

Plain filling

Quantity Ingredient
150g fresh ricotta
75g icing sugar
1/2 orange, zested
2 tablespoons sultanas, soaked in 1 tablespoon warm water for 10 minutes

Chocolate filling

Quantity Ingredient
150g fresh ricotta
75g icing sugar
50g dark chocolate, grated
pinch ground cinnamon

Method

  1. For the pastry, put the flour into a large bowl and mix in the cubed butter using your fingertips until the mixture looks like sand. Make a well in the centre and pour in the eggs and salt and gradually incorporate all the ingredients into a soft dough. If needed, add a little water, a tablespoon at a time, until the dough is smooth.
  2. Wrap the dough in plastic wrap and set aside to rest for 30 minutes in a warm, non-draughty place.
  3. Meanwhile, prepare the filling of your choice by mixing all the ingredients together in a bowl.
  4. When the dough has rested, roll it out on a flour-dusted board until it is 5 mm thick.
  5. Using a 5 cm round cutter, cut out discs from the dough and place them on a baking tray lined with baking paper. Brush a little water around the edges of the panzerotti.
  6. Place a scant teaspoon of filling on one half of the disc and fold over to make a crescent shape. Press to seal well around the edges.
  7. Heat the olive oil in a saucepan over medium heat until hot but not smoking. Place the panzerotti in the hot oil, a few at a time, and deep-fry them for 2–4 minutes, turning halfway through cooking. Drain on paper towel, dust with icing sugar and serve hot or cold.
Tags:
italy
italian
puglia
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