Yield: 4 servings
Measure | Ingredient |
---|---|
2¼ cup | All-purpose flour |
¼ cup | Plus |
3 tablespoons | Butter |
\N \N | Salt |
1 \N | Egg yolk |
4 ounces | Mozzarella |
3 ounces | Cooked ham |
2 \N | Eggs |
½ cup | Grated Parmesan cheese |
\N \N | Pinch of nutmeg |
2 tablespoons | Chopped parsley |
2 \N | Eggs, beaten |
\N \N | Oil for frying |
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.