Whole-wheat baked panzerotti; whole-wheat sgonfiotti with goat ricotta, escarole and raisins: the light and crunchy recipe.
Today we make together the small whole-wheat panzerotti with a soft filling, ideal as bite-sized appetizers or for an aperitif with friends.
These small panzerotti made with semi-wholemeal flour are also very practical to take on a picnic or to a dinner with friends.
The contrast between the sweetness of the raisins, the flavor of the ricotta and the slight bitterness of the escarole makes these whole-wheat sgonfiotti much appreciated.
What are panzerotti? Call them sgonfiotti or similar pansotti. Panzerotti/sgonfiotti can be fried or baked, they come from Puglia and are called panzerotti from “panza” because of their shape that puffs up during cooking. They were born fried, but nothing prevents baking them as in this case.
Here are a few other panzerotti / pansotti / sgonfiotti recipes:
- Difficulty: Easy
- Cost: Very inexpensive
- Preparation time: 30 Minutes
- Cooking time: 30 Minutes
- Portions: 20 Pieces
- Cooking methods: Oven, Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring, All seasons
Ingredients for whole-wheat panzerotti
- 1 1/4 cups whole wheat flour (about 150 g / 5.3 oz)
- 1 1/4 cups all-purpose flour (type 0) (about 150 g / 5.3 oz)
- 2/3 cup water (about 160 g / 160 ml)
- 3 tbsp extra virgin olive oil (about 40 g)
- 1 tsp fine salt
- 14 oz escarole (endive) (about 400 g)
- 2/3 cup goat ricotta (about 150 g / 5.3 oz)
- 2 tbsp raisins (about 30 g / 1 oz)
- 1/4 cup pistachios (shelled) (about 30 g / 1 oz)
- 1 pinch garlic powder
- 1 pinch salt
- 1 pinch pepper
- 1 tbsp chia seeds
Steps for the whole-wheat panzerotti
Put the flours, oil and salt in a food processor. Let it run until you obtain a crumbly texture. At this point incorporate the water and continue mixing with the processor until you obtain a very soft dough ball. If you don’t have a food processor or don’t want to use it, you can easily make this dough by hand following the same steps. Wrap it in plastic wrap and refrigerate for about an hour. In a pan, sauté a drizzle of oil and the garlic clove, add the escarole cut into pieces, season with salt and pepper and let it stew for about 15 minutes. Meanwhile, soak the raisins for a short time, squeeze them well and mix them with the pistachios and the goat ricotta, thyme, pepper and salt.
When the escarole is cooked, let it drain in a colander, pressing it well to remove excess water, then mix it with the cheese filling. Roll out the dough very thinly and assemble the little parcels, placing a little filling in the center. Seal well, brush with a little water, sprinkle with chia seeds and bake for 25–30 minutes at 356°F (fan/convection) until golden.
Put the flours, water, oil and salt in the bowl (Thermomix), knead 2 minutes on dough setting. Wrap in plastic and refrigerate for about an hour. Add the garlic clove in the bowl with a drizzle of oil: 3 min. at 100°C speed 1. Remove the garlic, add the escarole cut into pieces, salt and pepper and cook 10–15 min. at 100°C speed 1 counterclockwise without the measuring cup. Meanwhile soak the raisins briefly, squeeze them well and mix them with the pistachios and the goat ricotta or robiola, thyme, pepper and salt. When the escarole is cooked, let it drain in a colander pressing well, mix it with the cheese filling. Roll the dough very thinly and assemble the parcels, placing a bit of filling in the center. Seal well, brush with a little water, sprinkle with chia seeds and bake for 25–30 minutes at 356°F (fan/convection) until golden.
Daniela’s Tips
I recommend stewing the escarole with a pinch of chili flakes for an extra touch of flavor.
Brush the surface with a little plant-based milk or water before sprinkling the seeds so they adhere perfectly and won’t fall off after baking.
You can use soy or almond ricotta to make the recipe 100% plant-based.
If the raisins are too dry, soak them in warm water (or apple juice) for 10 minutes before adding them to the filling.
Variations
FAQ (Questions & Answers)
Can I substitute the escarole?
Yes, with Swiss chard or spinach, but escarole gives that slightly bitter note that balances the raisins.
Should the ricotta be drained?
Absolutely! It must be dry so it doesn’t make the whole-wheat dough soggy during baking and risk breaking.
Can they be cooked in an air fryer?
Certainly, at 356°F for about 10–12 minutes, turning them halfway through cooking.
How do I make the whole-wheat dough less ‘tough’?
By adding a tablespoon of yogurt to the dough or ensuring adequate hydration (oil/water).
