Carnival Turnovers / Panzarotti con Cece
Makes about 4 dozen
- 1/2 cups cooked canned chickpeas or 4 ounces dry, soaked overnight and boiled until tender
- 1 egg white
- 1/2 cup grated semi sweet chocolate, melted
- 1/4 cup toasted almonds, coarsely chopped
- Dash salt
- 1/4 teaspoon ground cinnamon
- 1/4 cup minced candied orange peel or citron (optional)
- 1/4 cup honey
- 1 Grated zest oflarge orange
- 2 cups , all-purpose flour
- 1/3 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup white wine
- 2 tablespoons olive oil
- Mash the chickpeas in a bowl; add the egg white, chocolate, nuts, salt, cinnamon and peel or citron and mix well. Add the honey and blend in. Set aside.
- Place flour, sugar and salt in the bowl of a food processor and pulse several times to blend. Add the wine and oil through the feed tube and pulse until a ball of dough forms. If dough seems dry, add a little water until you have a dough the consistency of pasta dough. Transfer dough to a work surface and knead until smooth. Cover with a bowl and set aside.
- Preheat oven to 350°F.
- Line 2 or 3 baking sheets with parchment paper.
- Divide dough into quarters and work with one at a time; leave the rest covered. Flatten the dough with a rolling pin then place through a pasta machine to the number 4 setting or use a rolling pin to create a 3 to 4-inch wide strip of dough about 14 inches long.
- Use a 3-inch round cookie cutter and make circles from the thinned dough. Use a spoon to drop a teaspoon of the filling in the center of each circle; wet the edges with water and then fold into a half-moon shape, sealing the edges with a fork. Repeat until you’ve used up all the dough and filling.
- Put the panzarotti onto the baking sheet and bake for about 20 to 25 minutes until golden.
- Let cool to warm; then sprinkle them with confectioner’s sugar.
This recipe was featured on Season 29 - Episode 2911.