Cooking these sofficini (cheesy dumplings) is very simple, the preparation is quite fast and the taste is excellent. I have used here the classic Findus dumpling filling, ham, and cheese, but you can indulge yourself in filling the Sofficini with mushrooms, tomatoes, and any ingredient you like.
Yields: 15-20 sofficini
Prep Time: 20 mins Cook Time: 20 mins Total: 40 mins
Ingredients
- 1 cup milk
- 1 cup flour
- 1 tbsp butter
- 1 tsp salt
- 1 cup ham, diced
- 1 cup provolino cheese, diced
- ½ cup bechamel
- 2 eggs
- ½ cup breadcrumbs
How to make Sofficini?
- Warm the milk, adding the butter and salt in a thick-bottomed saucepan until it begins to boil.
- Remove the saucepan from the heat as soon as the milk starts boiling. Sift and add the flour.
- Stir the mixture vigorously with a wooden spoon until the dough becomes hard.
- Let the dough cool. Place it on a floured surface and knead it until it becomes a smooth and homogeneous dough: at this point the dough will be nice and soft.
- Wrap the dough with a film and let it rest until it is completely cooled.
- Roll out the pastry about 3 mm thick. With a cup, form circles of the size you prefer.
- Stuff the pastry with diced ham and cheese and a spoonful of bechamel.
- Close each Sofficino on itself, giving it the classic crescent shape sealing the edges well with your fingertips.
- At this point dip the Sofficini in the beaten egg with added salt, and immediately after in the breadcrumbs.
- Arrange the Sofficini on a tray and keep them in the fridge until ready to cook. You can also put your Sofficini in food bags and freeze them.
- You can fry them in a pan in boiling oil for a couple of minutes per side,
- Otherwise, bake them in the oven at 180 ° C for 20 minutes, taking care to grease them with a little oil before putting them in the oven.
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Home Sofficini Recipe
Let's prepare together the delicious Homemade Sofficini: crunchy half moons that contain a rich and stringy filling. Impossible to resist!
Ingredients
- 1 cup milk
- 1 cup flour
- 1 tbsp butter
- 1 tsp salt
- 1 cup ham diced
- 1 cup provolino cheese diced
- ½ cup bechamel
- 2 eggs
- ½ cup breadcrumbs
Instructions
- Warm the milk, adding the butter and salt in a thick-bottomed saucepan until it begins to boil.
- Remove the saucepan from the heat as soon as the milk starts boiling. Sift and add the flour.
- Stir the mixture vigorously with a wooden spoon until the dough becomes hard.
- Let the dough cool. Place it on a floured surface and knead it until it becomes a smooth and homogeneous dough: at this point the dough will be nice and soft.
- Wrap the dough with a film and let it rest until it is completely cooled.
- Roll out the pastry about 3 mm thick. With a cup, form circles of the size you prefer.
- Stuff the pastry with diced ham and cheese and a spoonful of bechamel.
- Close each Sofficino on itself, giving it the classic crescent shape sealing the edges well with your fingertips.
- At this point dip the Sofficini in the beaten egg with added salt, and immediately after in the breadcrumbs.
- Arrange the Sofficini on a tray and keep them in the fridge until ready to cook. You can also put your Sofficini in food bags and freeze them.
- You can fry them in a pan in boiling oil for a couple of minutes per side,
- Otherwise, bake them in the oven at 180 ° C for 20 minutes, taking care to grease them with a little oil before putting them in the oven.