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Carnival Turnovers

Panzarotti con Cece
Makes about 4 dozen
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Ingredients

FILLING

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

Grated zest of 1 large orange

DOUGH

2 cups, all-purpose flour

1/3 cup granulated sugar

1/4 teaspoon salt

1/2 cup white wine

2 tablespoons olive oil

Directions

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 is featured on show 2911 – Little Surprise Packages.

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