Christmas panzerotti are typical dessert of the Lucanian and Bernaldese tradition. they are prepared with a delicious cinnamon pastry and a filling of dried fruit, raisins, and boiled chickpeas ... I assure you that these sweet panzerotti are a real delight Usually they prepare for Christmas Eve so that when Santa Claus arrives he can taste some of them too.
Preparation time: 30 minute
Cooking time: 20 minute
Dough
400 gr. whole wheat flour
2 eggs
1/2 glass of extra virgin olive oil
1/2 glass of white wine
50 gr. of sugar.
Ingredients for the filling:
Pour the flour on the pastry board and knead it, adding, if necessary, flour or wine as needed, until you have a very homogeneous and smooth dough that we shape to give it the shape of a ball, then wrap it in a napkin and let it rest for half an hour.
For the stuffing:
500 g of boiled and sieved chickpeas
100 g of honey or melted sugar
100 g of sugar
100 ml of liquor like brandy
50 g of chocolate chips
grated zest of 1 lemon
2 tablespoons of brown colored fruit jam
roasted and chopped almonds
METHOD
Boil the chickpeas and pass them through a sieve, add all the other ingredients and mix gently.
Roll out the dough into many rectangles and lay a teaspoon of the mixture on it, close and fry in plenty of hot oil.
Drain them, arrange them on a serving dish and sprinkle with icing sugar.
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