The Valdostan Carnival Panzerotti are typical sweets from the Aosta Valley, filled with jam. I used plum jam, but to stay on a northern theme, apple jam would be more suitable, yet follow your taste.
Unlike most Carnival recipes, these panzerotti are baked and not fried and I assure you they are truly exceptional.
The recipe was created to celebrate Carnival, but it is not surprising to find them there also throughout the year.
The base pastry for making these Carnival panzerotti is really soft and seems like it wants to melt in your hands, but I assure you there are no problems in handling it despite being so soft.
I highly recommend trying to make them, also following my YouTube video for additional help in achieving the final result.
Follow the recipe and if you replicate it, or any other recipes on my blog, send me the photos, and I will post them on my Facebook page under your name.
Approximately 110 kcal per panzerotto
- Difficulty: Medium
- Cost: Medium
- Rest time: 3 Hours 30 Minutes
- Preparation time: 10 Minutes
- Portions: 30-31 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Carnival
Ingredients for Making Valdostan Carnival Panzerotti
- 7 oz Potatoes (peeled weight)
- 2 1/2 cups All-purpose flour
- 2/3 oz Fresh yeast
- 1 Small egg
- 1/2 cup Vegetable margarine
- 1/4 cup Sugar
- 1 pinch Salt
- 1/4 cup Whole milk
- 7 oz Plum jam (or flavor of your choice)
- 1 Egg yolk
- 2/3 oz Milk
- 1/3 cup Powdered sugar
Preparation of Valdostan Carnival Panzerotti
Start by taking a small pot, peel 200 grams (7 oz) of potatoes, wash them and cut into pieces, boil them until they break easily when touched with a spoon.
Once the potatoes are cooked, drain them and mash them using a potato masher or a fork.
I prepared the dough with a mixer, but you can easily do it by hand.
Put the mashed potatoes into the mixer, add part of the flour, about 100-150 grams of the total needed, add the warm milk, softened margarine, a small egg, and mix for a couple of minutes.
Now add the remaining flour and mix again for a minute, just enough time to incorporate the flour into the dough.
Now add the sugar, a pinch of salt, and mix for a few more minutes to combine the dough well.
You will obtain a well-mixed and very soft dough but not sticky. Let it rise in a large container, covered with cling film, and in the oven with the light on for about 2 hours.
Once risen, turn the dough out onto a floured work surface and knead just enough to form a homogeneous ball.
Now flour the dough well and roll out a not-too-thin sheet, then cut circles using a pastry cutter, re-kneading the scraps each time until it is all used.
We will fill our circles with the jam of our choice, then fold them into half-moon shapes and seal them well to prevent any surprises during baking.
Place the prepared panzerotti on a baking sheet lined with parchment paper and let them rise again for at least 30 minutes, always in the oven with the light on.
After the time has passed, take our panzerotti and in a cup prepare a mixture with beaten milk and egg yolk and brush the panzerotti.
Preheat the oven to 356°F (180°C) and bake the Carnival panzerotti for 20-25 minutes, checking the baking.
Once all our sweets are baked, let them cool a bit, then dust with powdered sugar and serve.
They will remain soft for several days if stored in a plastic food bag.
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