The many faces of panzerotti
Enzo’s special recipe dates back centuries, and is a
family favourite especially during the Christmas and Easter festivities. Half-
moon shaped biscuits with special jam filling are perfect to start the day or for
afternoon ‘healthy’ ‘fatto in casa’ snacks. In Puglia this dessert is also fried and filled
with ricotta and sweetened with jam or sugar.
Simple steps
- Mix, (using your fingertips) 270 gr flour (type 00 / self-raising), 120 gr melted butter, 100 gr white sugar, 2 teaspoons baking powder, 2 egg yolks and freshly grated lemon zest into a bowl.
- If needed, add a little milk to the dough.
- Work the mixture until it forms a sticky dough.
- You will notice that it takes roughly 5 – 6 minutes for the dough to pull away from the edges of the bowl.
- Place the dough in plastic cling wrap and set to rest for about 30 minutes in your fridge. Makes it easier to roll out.
- Place the dough on a floured board and knead/need (choose the correct word) for a further 5 minutes to make it lighter.
- Meanwhile prepare the filling by mixing your favourite jam, roasted and finely sliced almonds and lemon zest in a bowl. You can create your own filling.
- Roll out the dough to about 2/3cm thick.
- Use biscuit cutters or a glass to cut circles. I love using glasses.
- Place the filling in the middle of each circle and dab the edges with a little milk or water to seal tightly.
- Press around the edges.
- Place the Sweet Panzerotti on a tray lined with baking powder and lightly dusted with flour.
- Preheat oven to 180° and then cook at 160°C.
- Bake for about 25 minutes, until golden brown.
- Dust with icing-sugar when completely cooled down. Watch out! They cook quickly
- Lia’s Tip: bake the Sweet Panzerotti in small batches so that you can assemble one batch while the other is baking. Takes about 25 minutes.
