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Panzerotto with ricotta cheese

by Adriana Sicilè

Panzerotto di ricotta



One of the most popular Sicilian sweets in the area. The ricotta and chocolate panzerotto is a delight for the palate. You can enjoy it during breakfast, accompanied by a good coffee!


600 gr. of flour 00 350 gr. of granulated sugar 200 gr. of butter (or margarine) 2 egg yolks 500 gr. of ricotta 3 eggs 50 gr. of dark chocolate flakes Cinnamon Powdered sugar salt


Sift the flour and knead it with 2 eggs, 2 egg yolks, 20 grams of granulated sugar, the soft butter into small pieces and a pinch of salt. Stir in 4 tablespoons of cold water and work the mixture until it is smooth and consistent; then, wrap it in plastic wrap and place in the fridge for 30 minutes.

Pass the ricotta through a sieve and sweeten it with the remaining granulated sugar; add the chocolate and a pinch of cinnamon and mix carefully. Roll out the dough in a dough and, with a cutter, cut some discs of about 8 cm.

Place in the center of each of these, a spoonful of cream and cover with other shortcrust discs, sealing the edges well so as to avoid the exit of the filling once in the form. Transfer the pasta into a pan, covered with parchment paper; then brush the surface with lightly beaten egg white and bake at 180 degrees for about 20 minutes. Leave to cool and sprinkle with icing sugar.


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