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Panzerotti with Ricotta, Chocolate and Hazelnut Crumble

17/11/2023

Sweet panzerotti with ricotta, chocolate and hazelnut crumble are a delicious combination typical of Italian pastry tradition. Here’s how to prepare them.

Ingredients

  • 250 g of 00 flour
  • 25 g of sugar
  • 25 g of butter
  • 8 g of fresh brewer’s yeast
  • 1 pinch of salt
  • 130 ml of lukewarm milk
  • 1 egg (for brushing)

For the filling:

  • 250 g of ricotta
  • 50 g of powdered sugar
  • 75 g of chocolate chips
  • 50 g of hazelnut crumble
  • Grated zest of 1 lemon (optional)

Preparation

  1. In a large bowl, sift the flour with the pinch of salt. Make a well in the center and add the sugar and melted butter.
  2. Dissolve the yeast in the lukewarm milk and pour it into the bowl with the dry ingredients.
  3. Knead well until you obtain a homogeneous mixture, then cover it with a clean cloth and let it rise in a warm place for about 2 hours, until doubled in volume.
  4. Meanwhile, prepare the filling by mixing the ricotta with the powdered sugar until you obtain a smooth cream. Add the chocolate chips, hazelnut crumble and grated lemon zest to the ricotta mixture if you desire a citrusy aroma.
  5. After the dough has risen, take it again and roll it out on a floured surface, working it until you obtain a thickness of about 3 mm.
  6. Cut out circles about 10-12 cm in diameter using a pastry cutter or an upside-down glass.
  7. Place a heaping spoonful of filling in the center of each circle and fold in half, sealing the edges well with a fork to prevent the filling from leaking during cooking.
  8. Brush the surface of the panzerotti with a lightly beaten egg.
  9. Fry the panzerotti in plenty of hot oil (175 °C) until golden, or you can bake them in a preheated oven at 180 °C for 15-20 minutes if you prefer a less fatty version.
  10. Once cooked, drain the excess oil on paper towels, let them cool slightly and serve.

You can pair these panzerotti with a sweet wine, such as Moscato or Vin Santo, whose sweet and aromatic notes complement the richness of the filling.

Fun Fact

The panzerotto has ancient origins; it is thought to derive from calzoni – small stuffed “socks” – sweets prepared during the Renaissance period. This sweet version is rarer than the savory one, but equally appreciated for its creamy filling and its soft, slightly crispy crust.