Panzerotti Pugliesi Recipe Guide
Panzerotti Pugliesi
Equipment
- Equipment Needed
- Large mixing bowl
- Frying pan (deep-frying or shallow frying)
- Rolling Pin
- Spoon for filling
- Dish towel (for resting dough)
- Slotted spoon (for removing fried panzerotti)
- Paper towels (to drain excess oil)
Ingredients
- Ingredients:
- For the Dough:
- 500 g 4 cups all-purpose flour
- 7 g 1 packet active dry yeast
- 1 tsp sugar
- 1 tsp salt
- 250 ml 1 cup lukewarm water
- 2 tbsp olive oil
- For the Filling:
- 200 g 7 oz mozzarella cheese, shredded or cubed
- 100 g 3.5 oz tomato sauce (preferably homemade or canned)
- Fresh basil leaves optional
- Salt and pepper to taste
- Olive oil for frying
- Variations/Optional Fillings:
- Ham & Cheese: Add thinly sliced prosciutto or cooked ham along with mozzarella.
- Spinach & Ricotta: Sauté some spinach with garlic and mix it with ricotta cheese for a vegetarian option.
- Vegan Version: Use dairy-free cheese and tomato sauce for a vegan filling.
Instructions
- Step-by-Step Method:
- Prepare the Dough:
- In a bowl, mix the warm water with sugar and yeast. Let it sit for about 5-10 minutes, until the yeast activates and becomes frothy.
- In a separate large mixing bowl, combine the flour and salt. Add the yeast mixture and olive oil, stirring with a wooden spoon until a dough forms.
- Knead the dough on a lightly floured surface for about 10 minutes, until it becomes smooth and elastic.
- Place the dough in a bowl, cover it with a clean dish towel, and let it rise for about 1 hour, or until doubled in size.
- Prepare the Filling:
- While the dough is rising, prepare the filling. Combine the mozzarella with tomato sauce and season with salt, pepper, and basil. If you are using additional fillings (like ham or spinach), make sure they are ready to go.
- Form the Panzerotti:
- Once the dough has risen, punch it down and divide it into small balls (about the size of a golf ball).
- Roll each ball into a flat circle about 4-5 inches in diameter using a rolling pin.
- Place a spoonful of filling in the center of each dough circle, but be careful not to overfill them to avoid spillage during frying.
- Seal the Panzerotti:
- Carefully fold the dough over the filling to create a half-moon shape. Press the edges together tightly with your fingers or a fork to seal the panzerotto completely.
- Fry the Panzerotti:
- Heat olive oil in a frying pan over medium heat. You want enough oil to submerge the panzerotti halfway (about 2 inches deep).
- Once the oil is hot, carefully place the panzerotti into the oil, a few at a time, without overcrowding the pan.
- Fry for about 3-4 minutes on each side, until golden brown and crispy. Use a slotted spoon to remove the panzerotti from the oil and drain them on paper towels.
Panzerotti Pugliesi is a delicious, crispy, and flavorful fried Italian pastry from the Puglia region in southern Italy. Often compared to small calzones, these golden pockets are filled with a variety of ingredients like cheese, tomato, and ham. They make for an irresistible snack or meal, perfect for any occasion. From my own personal experience, this dish brings a bit of Italian sunshine into your kitchen, with each bite offering a burst of flavors.
Let me show you how I make Panzerotti Pugliesi step-by-step, so you can recreate this beloved Italian treat at home with ease.
What to Expect When Making Panzerotti Pugliesi:
- Dough Texture:
The dough should be soft and slightly sticky at first but will become smooth and elastic after kneading. After the rise, it will be easy to work with, and the texture will be light and airy once fried. If you’re using a different flour, the dough texture might vary slightly, but the key is to ensure it’s smooth and pliable. - Filling:
The filling inside the panzerotti will melt and blend together as it fries, creating a gooey and delicious center. The mozzarella will melt perfectly, and if you’re using tomato sauce, it will create a slightly juicy interior. Be cautious not to overfill, or the filling might spill out while frying. - Frying:
When frying the panzerotti, expect a crispy, golden-brown exterior. You’ll want to make sure the oil is hot enough (around 350°F/175°C) so that the panzerotti fry quickly and evenly. If the oil is too cold, they’ll absorb too much oil and become greasy. If it’s too hot, they’ll burn on the outside before cooking through. Make sure to turn them over gently for an even crisp. - Crispiness:
The exterior will have a satisfying crunch, and the inside will remain soft and cheesy. The balance of crispy and soft is key be sure not to overcrowd the frying pan to maintain a crisp exterior. - Smell and Appearance:
As the panzerotti cook, your kitchen will be filled with a mouthwatering aroma of frying dough, melting cheese, and savory tomato sauce. The golden-brown color of the panzerotti should be uniform, indicating they’re cooked through. If any panzerotti open up slightly during frying, they will still be delicious but may have a more rustic appearance. - Cool Before Serving:
After frying, let the panzerotti rest on paper towels to drain any excess oil. This step ensures the perfect texture and helps them stay crispy. However, don’t wait too long to eat them, warm, fresh panzerotti are at their best right out of the oil, so enjoy while they’re still slightly warm!
In essence, making panzerotti will take a little time and attention, but the end result is so worth it. Expect a fun, delicious cooking experience that’s sure to impress friends and family alike.
Recipe Overview:
- Cuisine: Italian (Pugliese)
- Course: Appetizer/Snack
- Prep Time: 1 hour 15 minutes
- Cook Time: 10 minutes (per batch)
- Time to Stand: 1 hour (for dough to rise)
- Total Time: 2 hours 25 minutes
- Ease of Cooking: Moderate (requires patience, but it’s easy once you get the hang of it)
- Servings: 8-10 panzerotti
- Calories: Approx. 250-300 per serving (depending on filling)
- Cost of Ingredients: Moderate (affordable pantry staples with optional premium fillings)
Equipment Needed:
- Large mixing bowl
- Frying pan (deep-frying or shallow frying)
- Rolling pin
- Spoon for filling
- Dish towel (for resting dough)
- Slotted spoon (for removing fried panzerotti)
- Paper towels (to drain excess oil)
- > Go here to buy the must-have equipment and ingredients for creating a Savory #Panzerotti Pugliesi now.
Ingredients:
For the Dough:
- 500g (4 cups) all-purpose flour
- 7g (1 packet) active dry yeast
- 1 tsp sugar
- 1 tsp salt
- 250ml (1 cup) lukewarm water
- 2 tbsp olive oil
For the Filling:
- 200g (7 oz) mozzarella cheese, shredded or cubed
- 100g (3.5 oz) tomato sauce (preferably homemade or canned)
- Fresh basil leaves (optional)
- Salt and pepper to taste
- Olive oil for frying
Variations/Optional Fillings:
- Ham & Cheese: Add thinly sliced prosciutto or cooked ham along with mozzarella.
- Spinach & Ricotta: Sauté some spinach with garlic and mix it with ricotta cheese for a vegetarian option.
- Vegan Version: Use dairy-free cheese and tomato sauce for a vegan filling.
- > Go here to buy the must-have equipment and ingredients for creating a Savory #Panzerotti Pugliesi now.
Step-by-Step Method:
- Prepare the Dough:
- In a bowl, mix the warm water with sugar and yeast. Let it sit for about 5-10 minutes, until the yeast activates and becomes frothy.
- In a separate large mixing bowl, combine the flour and salt. Add the yeast mixture and olive oil, stirring with a wooden spoon until a dough forms.
- Knead the dough on a lightly floured surface for about 10 minutes, until it becomes smooth and elastic.
- Place the dough in a bowl, cover it with a clean dish towel, and let it rise for about 1 hour, or until doubled in size.
- Prepare the Filling:
- While the dough is rising, prepare the filling. Combine the mozzarella with tomato sauce and season with salt, pepper, and basil. If you are using additional fillings (like ham or spinach), make sure they are ready to go.
- Form the Panzerotti:
- Once the dough has risen, punch it down and divide it into small balls (about the size of a golf ball).
- Roll each ball into a flat circle about 4-5 inches in diameter using a rolling pin.
- Place a spoonful of filling in the center of each dough circle, but be careful not to overfill them to avoid spillage during frying.
- Seal the Panzerotti:
- Carefully fold the dough over the filling to create a half-moon shape. Press the edges together tightly with your fingers or a fork to seal the panzerotto completely.
- Fry the Panzerotti:
- Heat olive oil in a frying pan over medium heat. You want enough oil to submerge the panzerotti halfway (about 2 inches deep).
- Once the oil is hot, carefully place the panzerotti into the oil, a few at a time, without overcrowding the pan.
- Fry for about 3-4 minutes on each side, until golden brown and crispy. Use a slotted spoon to remove the panzerotti from the oil and drain them on paper towels.
- > Go here to buy the must-have equipment and ingredients for creating a Savory #Panzerotti Pugliesi now.
What to Expect:
- The panzerotti should be crispy and golden on the outside, while the inside remains soft and cheesy with the burst of tomato sauce and other fillings.
- The dough will be light, slightly airy, and wonderfully chewy.
Nutritional Information (Per Serving):
- Calories: 250-300
- Protein: 12g
- Carbohydrates: 30g
- Fat: 12g
- Fiber: 1g
Note: Nutritional values may vary depending on the fillings and size of the panzerotti.
Tips and Substitutions:
- Dough Resting: If you’re short on time, you can skip the full hour of resting dough, but the texture may be denser.
- Filling Variety: You can experiment with different types of cheeses, like provolone or ricotta, or even sautéed vegetables for a unique twist.
- Healthier Option: If you prefer a healthier version, you can bake the panzerotti in the oven at 375°F (190°C) for 15-20 minutes until golden and crispy, instead of frying them.
- Vegan Version: Use dairy-free mozzarella and skip the cheese-filled options for a satisfying plant-based snack.
- > Go here to buy the must-have equipment and ingredients for creating a Savory #Panzerotti Pugliesi now.
Closing Thoughts:
I hope this guide has made making Panzerotti Pugliesi seem a little less daunting. Or have you tried making them before? Please, be honest, and let me know in the comments below. I like to hear feedback from a real person like you, so please, leave your honest comment.
Hello all,
Zio Leo here!
Cooking and sharing great food brings people together in the most authentic way, in my own personal experience, and with a lifelong passion for Italian cuisine, I’m here to share tips, recipes, and stories that celebrate the rich flavors of Italy. From classic dishes to modern twists, have my guides inspired you to bring a little bit of Italy into your kitchen? Please, be honest with me here. Leave your comments down below. I’d love to hear from real people like you. Read more about me here! =>>
