Side Pannel
Panzarotti (Fried Cheese-Filled Crescents)
Panzarotti (Fried Cheese-Filled Crescents)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Italian
Ingredients List
- -----------------------------------DOUGH-----------------------------------
- 2 1/4 c All-purpose flour
- 1/4 c Plus
- 3 tb Butter
- Salt
- 1 Egg yolk
Directions
FILLING
4 oz Mozzarella
3 oz Cooked ham
2 Eggs
1/2 c Grated Parmesan cheese
Pinch of nutmeg
2 tb Chopped parsley
2 Eggs, beaten
Oil for frying
Sift the flour into a mound, make a well in the center and add the butter,
cut into pieces, a pinch of salt and an egg yolk. Mix together, kneading
and gradually adding sufficient water to obtain a smooth elastic dough.
Shape into a ball, cover and leave to stand in a cool place for at least
1/2 hour. Roll out, folding the dough over on to itself a few times, as if
making flaky pastry, then roll out into a thin sheet. Cut into circles
about 3 inches in diameter. Dice the Mozzarella, cut the ham into pieces
and place in a bowl with the 2 whole eggs, grated Parmesan, pinch of nutmeg
and chopped parsley. Mix well, then spoon a little into the center of each
circle. Brush the edges with beaten egg, fold over and press gently. Heat
plenty of oil in a skillet. When hot, dip the crescents in beaten egg and
then fry, a few at a time, until golden brown and puffed up. Drain well on
paper towles and serve piping hot.
4 oz Mozzarella
3 oz Cooked ham
2 Eggs
1/2 c Grated Parmesan cheese
Pinch of nutmeg
2 tb Chopped parsley
2 Eggs, beaten
Oil for frying
Sift the flour into a mound, make a well in the center and add the butter,
cut into pieces, a pinch of salt and an egg yolk. Mix together, kneading
and gradually adding sufficient water to obtain a smooth elastic dough.
Shape into a ball, cover and leave to stand in a cool place for at least
1/2 hour. Roll out, folding the dough over on to itself a few times, as if
making flaky pastry, then roll out into a thin sheet. Cut into circles
about 3 inches in diameter. Dice the Mozzarella, cut the ham into pieces
and place in a bowl with the 2 whole eggs, grated Parmesan, pinch of nutmeg
and chopped parsley. Mix well, then spoon a little into the center of each
circle. Brush the edges with beaten egg, fold over and press gently. Heat
plenty of oil in a skillet. When hot, dip the crescents in beaten egg and
then fry, a few at a time, until golden brown and puffed up. Drain well on
paper towles and serve piping hot.
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