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Mini Panzerotti with Filling of Cow Cheese

Updated: Feb 27

  • A fantasy of a dough that is prepared quickly. Filled with fresh cow's cheese, dough as soft as a soul. I believe you will like it because it is a fast process. No waiting for the dough to rise.

Ingredients: very easy, total time 45 minutes.

Dough:

  • 300 g of wheat flour and more to sprinkle on the surface

  • 200 ml of lukewarm milk, heat the milk over low heat not long

  • 10 g of baking powder

  • 1 teaspoon of salt

Coating:

  • To stick the end of the dough: 1 egg white

  • 15 g butter melted

Filling:

  • 200 g Fresh cow Cheese

  • egg yolk

For Frying:

  • 500-700 ml Vegetable oil

Preparation:
  1. Pour 200 ml of milk that has stood at room temperature into a deeper bowl and add baking powder, and stir until well combined.

  2. Then gradually add the flour, stirring constantly.

  3. Mix until the dough becomes compact.

  4. When the dough has become firmer, knead with your hands for about 3–4 minutes.

  5. Then add vegetable oil over the dough and work it out a bit. Make a ball of dough.

  6. After that, roll it out on the worktop, roll out the dough on a floured surface and work it out with your hands to make the shape of a loaf.

  7. And divide the dough into 10 equal parts.

  8. From these divided pieces, make a ball shape and place them on a floured tray and cover them with foil to prevent them from drying out.

  9. Take out one ball and work it out to a size of 12-13 cm in diameter.

  10. With that, looking to stay in the shape of a circle.

  11. Mix egg yolks with cheese to get a compact mixture

  12. When you have done that, then fill with 2 teaspoons with that mixture on half of that dough.

  13. Whisk the egg whites and with the help of a brush, apply the mixture around the cheese (do not coat the other empty part), fold and connect the ends with your fingers, you will get the shape of a crescent.

  14. Repeat the same with the rest of the dough, until you have used up the material.

  15. Pour a lot of frying oil, about 500 -700 ml, and wait for it to heat up on a moderately moderate heat.

  16. Melt the butter and coat your panzzerotti with a brush, and let them stand for a while the oil heats up.

  17. (You can test with a small piece of dough to see if it has warmed up enough)! If the oil is simmering, you can start baking.

  18. Bake your dough to get a brown, yellow color.

  19. As soon as it gets a nice brown color, turn it to the other side to bake.

  20. Be careful to bake quickly, don't make it black :)

  21. When they are done, put them in a bowl with kitchen paper, to soak up the excess oil.

  22. Serve warm with yogurt or some sour milk. Buon appetito!

  • Use the contact form for questions or advice.

  • I would be happy if you would comment on my recipes and put like

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