How to make soft, indulgent Nutella panzerotti
Easy Nutella panzerotti recipe, fried or baked
Hi! Let’s be honest: faced with a hot panzerotto oozing Nutella, we all feel like kids again. But how many times have you tried to make them only to end up with dough that bursts during cooking, dumping all the chocolate into the oil, or with a dough that becomes rubbery as soon as it cools?
It’s a real frustration when that sweet moment turns into a sticky disaster.
The trick we use today is a smart dough with a pinch of baking powder and the right resting time, which makes it elastic and very easy to seal.
No more Nutella leaks! Whether you fry them for maximum indulgence or bake them for a lighter version, the result will be so good you’ll struggle not to eat them all as soon as they’re ready.
It’s the perfect recipe to brighten a rainy afternoon or make your kids’ snack extra special. Let’s get to work!
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 40 Minutes
- Cooking time: 20 Minutes
- Portions: 8-10 panzerotti
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
Ingredients — Nutella Panzerotti
- 2 1/2 cups all-purpose flour
- 2.5 tsp baking powder
- 1/2 cup whole milk
- 1 tbsp granulated sugar
- 1 tbsp vegetable oil
- 1 egg
- ground cinnamon (optional 1 pinch)
- 3 tbsp Nutella®
- to taste granulated sugar
- to taste vegetable oil
Tools
- RENPHO Digital Kitchen Scale
- Bowl
- Spatula
- Plastic wrap
- Rolling pin
- Fork
- Pan
- Paper towels
How to make soft, indulgent Nutella panzerotti
In a large bowl, pour the flour, sugar, baking powder, cinnamon and the egg. Start mixing and gradually add the milk and oil. Knead well with your hands until you obtain a soft, smooth dough that no longer sticks to your fingers. Wrap it in plastic wrap and let it rest for about 30 minutes at room temperature: this step is essential to make the dough elastic.
Divide the dough into 9 balls of about 1.8 oz each. Roll each ball with a rolling pin until you form a disc about 4 3/4 in across. Place a generous teaspoon of Nutella in the center and fold into a half-moon. Press the edges well with your fingers and then use the tines of a fork to seal everything: don’t skip this step or the Nutella will escape!
Heat plenty of vegetable oil. When it’s hot, but not smoking, drop in the panzerotti (a few at a time so the oil doesn’t cool down) and cook for about 2 minutes per side until golden.
Drain them on paper towels and, while still hot, toss them in granulated sugar so it adheres perfectly.
Ingredient notes & substitutions
The baking powder: Helps make the dough puffier and “bubbly” when fried.
The Nutella: If you want to go all out, you can also use a homemade hazelnut spread or a pistachio cream.
The cinnamon: It’s that secret touch that makes the dough wonderfully fragrant, but if you don’t like it you can replace it with orange or lemon zest.
Storage
They’re best eaten fresh! If you have leftovers, you can keep them for up to one day, but note: the dough will lose some of its crispness.
Recipe variations
Baked: For a less “sinful” version, brush them with beaten egg and bake at 374°F (conventional oven) for about 20 minutes.
Green heart: Replace the Nutella with pistachio cream for a more refined flavor.
Tips
Perfect frying: Don’t heat the oil too much (it shouldn’t smoke!); if it’s too hot they’ll brown on the outside while remaining raw inside.
Safety seal: If the dough seems dry while you’re closing it, moisten the edge of the disc slightly with a drop of water before sealing with the fork.
FAQ (Questions & Answers)
Can I prepare the dough the day before?
Yes, you can keep it in the fridge well covered, but remember to let it come back to room temperature before rolling it out.
Why did the Nutella leak during cooking?
Most likely you didn’t seal the edges well enough or you put too much filling too close to the dough’s edge.
Can I use active dry yeast (baker’s yeast)?
This recipe uses instant baking powder for speed, but with baker’s yeast you’d get a texture closer to a filled doughnut (but fermentation times would change!).
