Apulian Cheese Panzerotti | Crispy Italian Stuffed Dough Pockets
(0)
60 min
Under an hour
Kifli Kukták
A panzerotti Dél-Olaszország, különösen Puglia tartomány egyik legnépszerűbb street food különlegessége: kívül hólyagosra és aranybarnára sült, ropogós tésztapárna, amely forró, nyúlós mozzarellát, krémes ricottát, aromás pecorinót és finom fűszeres paradicsomot rejt. Akár forró olajban kisütve, akár sütőben sütve készítjük, az olasz lángoska igazi házias ízbomba, amely garantáltan az egész család kedvence lesz!
Ingredients
Preparation method
Preparing and proofing the dough
Stir the granulated sugar and dried yeast into lukewarm water, then let sit for 5-10 minutes until it gently activates and forms a frothy layer on top.
Sift the wheat flour into a large bowl, mix in the fine salt, then add the extra virgin olive oil and the activated yeast mixture.
Knead into an elastic, smooth dough (approx. 8-10 minutes by hand, or 5-6 minutes with a stand mixer). Shape into a ball, lightly brush with olive oil, cover with a kitchen towel, and let rise in a warm place for 60 minutes until doubled in size.
Chef's tip
The secret to perfect panzerotti is a tight seal: you can lightly moisten the edge of the dough with water before pressing together so that hot steam and melted cheese do not burst the dough during frying.
It is advisable to drain and pat the mozzarella thoroughly with paper towels before use so excess moisture does not make the filling runny.
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