Baked Panzerotti
Baked panzerotti provide a healthier alternative to the traditional fried version, offering delightful pockets of leavened dough stuffed with fiordilatte
Ingredients
For the dough
- 500 g 00 flour
- 300 ml water
- 20 g olive oil
- 10 g fine salt
- 7 g dehydrated brewer's yeast
For the filling & brushing
- 150 g tomato puree
- 100 g Fiordilatte mozzarella
- dried oregano to taste
- 1 tbsp grated parmesan
- salt
- pepper
- 1 egg yolk for brushing
- 1 tbsp milk for brushing
Instructions
For the dough
- Combine flour, yeast, and oil in a mixer's bowl.
- Start kneading the dough with the whisk attachment set at a low speed, gradually introducing water. Keep this up until your mixture turns into a smooth blend.
- Switch to the dough hook attachment.. Knead the dough for a good 15 minutes, and as you near the end, add 10 grams of salt. You'll want the dough to transform into a smooth, elastic entity that stretches gracefully.
- Pop this dough into a bowl, cover it snugly with cling film, and grant it a breather to rise and double in size. This usually takes around 2 hours.
- Drain your mozzarella in a colander.
For the filling
- Dry the mozzarella slices with some kitchen paper. Then, cut them into cubes.
- In a bowl, mix together the mozzarella cubes, tomato puree, grated parmesan, oregano, salt, and a dash of ground pepper in a bowl.
For assembling and baking the panzerotti
- Roll out your dough on a generously floured surface until it reaches a thickness of about 5 millimetres. Use a 12 cm pastry cutter to cut rounds.
- Fill each of the rounds with a teaspoon of filling.
- Create the iconic half-moon shapes. Seal them, ensuring the edges are well-bonded. A delicate touch of water along the edges will assist in this process. Seal them securely by pressing the tines of a fork along the edges.
- Arrange the panzerotti on a baking tray lined with parchment paper remembering to give them enough space.
- Brush the panzerotti with a mixture of egg yolk and milk.
- Put them into a preheated oven, generously set at 220°C.
- Bake for approximately 15-20 minutes, until they become golden. Once done, remove these delightful panzerotti from the oven,
- Serve them promptly, savoring their warm, crispy goodness.