Sweet Ricotta Panzerotti • Panzerotti di Ricotta

Learn how to make super delicious, no-added-sugar Panzerotti di Ricotta, a delicious Italian pastry filled with creamy ricotta and zesty lemon. Perfect for a guilt-free sweet treat or special occasion!

INGREDIENTS:
**Dough: **
Eggs: 3 + 1 for final egg wash
Maple Syrup: ¼ cup
Olive Oil: 3 tbsp.
Vanilla: 1 tsp.
Flour: 2 cups + 1 oz for rolling

**Filling: **
Ricotta: 350 grams
Egg: 1
Zest of 1 Lemon
Maple Syrup: 1 oz (to taste)
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INSTRUCTIONS:

-- Prepare the Dough: --
• In a mixing bowl, whisk together the 3 eggs, ¼ cup maple syrup, and 3 tablespoons olive oil. Beat the mixture by hand for about a minute until smooth.
• Incorporate 1 teaspoon of vanilla and 1 cup of flour, stirring thoroughly.
• Gradually add the remaining flour while mixing until the dough starts to come together.
• Knead the dough by hand for approximately 1 minute, adding small amounts of flour as needed to achieve a smooth, non-sticky consistency.
Prepare the Filling:
• In a separate bowl, blend 350 grams of ricotta, the zest of 1 lemon, 1 ounce of maple syrup (or adjust to taste), and 1 egg.
• Stir until the mixture is smooth and well-combined.
Form the Panzerotti:
• Divide the dough into 6 equal portions.
• On a floured surface, roll out each portion into a circle. Begin shaping by hand, then use a rolling pin to achieve a uniform thickness—just like Nonna does in the video
• Spoon a generous tablespoon of the ricotta filling onto each circle of dough.
• Fold the dough over the filling, pressing the edges together firmly to seal. Trim any excess dough along the seam, reworking it into the other pieces as needed.
• Use a fork to crimp the edges of each panzerotti, ensuring a tight seal - another tip from the video
• Arrange the filled panzerotti on a baking sheet lined with parchment paper.

-- Bake and Egg Wash: --
• Preheat your oven to 350°F (175°C).
• Brush the tops of the panzerotti with a light egg wash made from 1 beaten egg.
• Poke each panzerotti with a fork to allow steam to escape during baking.
• Optionally, sprinkle with sugar or a sugar substitute like Nonna's favorite, Stevia.
• Bake at 350°F for 30 minutes, or until the panzerotti are golden brown.
Cool and Enjoy:
• Allow the panzerotti to cool slightly before serving. Savor the deliciousness of your homemade Panzerotti di Ricotta!


MUSIC:
Bob Hart - Danse Silhouette
Bob Hart - Just One More Thing


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