Warning Cookies are used on this site to provide the best user experience. If you continue, we assume that you agree to receive cookies from this site. OK

Panzerotto with ricotta cheese

20/09/2018
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!

INGREDIENTS FOR 6 PEOPLE

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

PREPARATION

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.

Comments

No posts found

Write a review