Panzarotti (fried cheese-filled crescents)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2¼ | cup | All-purpose flour |
| ¼ | cup | Plus |
| 3 | tablespoons | Butter |
| Salt | ||
| 1 | Egg yolk | |
| 4 | ounces | Mozzarella |
| 3 | ounces | Cooked ham |
| 2 | Eggs | |
| ½ | cup | Grated Parmesan cheese |
| Pinch of nutmeg | ||
| 2 | tablespoons | Chopped parsley |
| 2 | Eggs, beaten | |
| Oil for frying | ||
Directions
DOUGH
FILLING
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 ½ 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.