ItalianApulian
Sweet Panzerottini Stuffed with Chestnut Cake
by Chef in Camicia · 306K subscribers on YouTube
A sweet twist on the classic panzerotto, filled with chestnut and chocolate, spiced with cinnamon and rum, and coated in Portuguese-style cinnamon sugar.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- easy
Ingredients
12 items- 300 gFlour
- 20 gSugarfor the dough
- 60 gExtra Virgin Olive Oil
- 120 gWhite Wine
- Saltto taste
- 500 gBoiled Chestnutscan use fresh chestnuts boiled for 40 minutes
- 250 gDark Chocolate
- Unsweetened Cocoa Powderto taste
- Rumto taste
- Milk(optional) — if needed to adjust consistency
- Zucchero per la Panaturafor coating
- Cinnamonto taste, mixed with sugar for coating
Method
- To prepare the filling, mash the boiled chestnuts using a potato ricer or a mixer until roughly pureed (some chunks are fine).
- Add dark chocolate, cocoa powder, sugar, and rum to the chestnuts. Mix well. If the mixture is too dry, add a little milk until creamy.
- For the dough, combine flour, a pinch of salt, and sugar in a large bowl. Form a well and pour in the oil and white wine. Knead until a smooth, uniform dough forms.
- Divide the dough into 2–3 pieces. Roll out each piece using a pasta machine or rolling pin to a thin sheet.
- Place small spoonfuls of the filling on one half of the dough sheet, spacing them about 2 cm apart. Fold the other half over and press to seal. Use a pastry wheel to cut and seal each panzerottino.
- Heat oil to 180°C (350°F) and fry the panzerottini until golden brown. Drain on paper towels.
- Toss the hot fried panzerottini in a mixture of sugar and cinnamon. Serve warm.
Chef in Camicia
Home cookReviewer306K subscribers on YouTube94.2M total channel viewsCasa editrice digitale italiana di ricette fondata da Nicolo Zambello, Andrea Navone e Luca Palomba. Pubblicazioni giornaliere.
