Efrat's Notebook

Sweet Ricotta Panzerotti Draft

Sweet panzerotti, yeast-dough half-moons filled with ricotta and mascarpone, fried until golden and dusted with powdered sugar.

  • Prep30 min
  • Rest30 min
  • Total1 hr
  • Makes4 servings
  • KashrutDairy

What you need

Amount:4

Dough

Filling

To finish

How I make it

Dough

  1. Combine all the dough ingredients in a food processor.

  2. Turn out onto a work surface and knead for a few minutes. Shape into a ball and set aside for 30 minutes.

  3. Roll the dough out to about ¼ inch (0.5 cm) thick.

  4. Cut out circles with a drinking glass.

Filling

  1. Mix all the filling ingredients until smooth.

Filling and frying

  1. Place a teaspoon of filling in the center of each circle and fold in half into a half-moon.

  2. Brush the dough with beaten egg and press the edges together with your fingers, then with a fork.

  3. Heat the canola oil in a small pot.

  4. Deep-fry each panzerotto until golden and drain on paper towels.

  5. Arrange on a plate and dust with powdered sugar.

Source: ChefEf (chefef.com)