Cheesy Half-Moons, soft crespelle shaped like a half-moon with a cheesy filling, a simple recipe, perfect for making kids happy, but not just them. Soft, golden, and versatile: once you’ve tried them, you won’t be able to do without them! I can only say that one leads to another!
If you’re looking for the ultimate idea to solve the evening, you’ve found it: these cheesy half-moons are the perfect recipe that pleases everyone.
Soft crespelle folded into a half-moon with a filling that stretches with every bite. They are so soft and delicious that kids will go crazy for them! A smart recipe, reminiscent of the famous sofficini, quick and irresistible, perfect for ending the day with flavor and simplicity.
A real time-saver, super easy to prepare and incredibly versatile. Try them in the double version of tomato and mozzarella or vegetables and mozzarella: the kids will love them!
The beauty of this recipe is its extreme versatility. Once you’ve rolled out the dough, you can have fun creating a thousand other variations: try the filling with ham and béchamel, mushrooms and cheese, or maybe spinach and ricotta. There is no limit to imagination!
And if you want to dare with flavors, try the autumn versions with pumpkin and taleggio, those with mushrooms and speck, or those with ricotta, zucchini, and lemon. A different taste every night! Simply delicious!!
These half-moons are incredibly easy to prepare and represent the perfect lifesaver: you can prepare them in large quantities and, since they can be frozen, you’ll always have a ready stock to cook in a few minutes when time is tight.
💡 The trick to always having a ready stock?
Prepare a double batch, freeze them raw on a tray, and then seal them in freezer bags. When you get home late, just toss them directly in the pan or oven: they will be crispy and cheesy as if freshly made!
Let’s see together how to make the recipe for the Cheesy Half-Moons. Get the ingredients ready, let’s begin!
And if you try them, don’t forget to let me know in the comments on my Facebook page HERE. If you want, give a Like to the page: it would make me really happy. I look forward to it.
Gabriella
Other delicious recipes to try:
- Difficulty: Very easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 12Pieces
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for about 10-12 half-moons
- 1 cup whole milk
- 1 tbsp butter
- 1 pinch salt
- 1.25 cups flour
- 4.4 oz pizza mozzarella
- 1/3 cup tomato sauce
- 1.8 oz béchamel sauce
- 5.3 oz broccoli rabe (or spinach – boiled and sautéed with a bit of olive oil, salt, and a garlic clove)
- 3.5 oz béchamel sauce
- 4.4 oz pizza mozzarella
- 1 cup whole milk
- 2 tbsps butter
- 1/4 cup flour
- 1 pinch salt
- to taste pepper
- 1 egg (or 2)
- to taste breadcrumbs
- to taste olive oil (for frying – or EVO)
Tools
- 1 Small pot
- 1 Pastry board
- Plastic wrap
- 1 Saucepan
- 1 Whisk
- 1 Cookie cutter
- 1 Pan
Steps
First, pour the milk into a small pot with the butter and salt and bring it almost to a boil. As soon as it starts bubbling, remove the pot from the heat and add all the flour at once.
Mix vigorously with a wooden spoon until the dough comes away from the sides and forms a smooth and shiny ball (it will take about 2 minutes).
Transfer the dough to a pastry board and work it while it’s still warm (it will be much more pliable than when cold from the fridge) to make it perfectly smooth. Wrap it in plastic wrap and let it rest at room temperature for 30-40 minutes. This helps relax the gluten: the dough will become elastic, and you can roll it out with a rolling pin without it springing back.
After the resting time, roll out the dough with a rolling pin to a thickness of about 2-3 mm. Use a cookie cutter (or a cup) about 10-12 cm in diameter to cut out disks.
Tip: the thinner the dough, the better the result of the half-moons. Read the advantages of having a thin dough at the end of the recipe.
Meanwhile, prepare the béchamel sauce. In a thick-bottomed saucepan, melt the butter over low heat; add the flour and mix vigorously with a whisk until it starts making bubbles and turns a hazelnut color (the so-called roux).
Then, add the milk a little at a time and keep mixing until you get a thick consistency; you should leave it on the heat 1-2 minutes longer than the classic béchamel, then add the salt and pepper.
Transfer the béchamel into a bowl and cover it with cling film to prevent a hard skin from forming on the surface.
Once the béchamel is cold, proceed with filling the half-moons. For the tomato and mozzarella filling: season the tomato sauce with salt and oregano, add the béchamel, and mix. Put a scant tablespoon of tomato and some mozzarella cubes (I grated it with an electric grater) in the center of each disc.
For the broccoli rabe and mozzarella filling: place a scant tablespoon of béchamel in the center, add the broccoli rabe (blanched in a pan with a drizzle of EVO oil and a pinch of salt. If you like, you can also add some sausage) and mozzarella cubes.
Do not overfill and keep the edges clean to prevent them from opening during cooking. Fold the disc in half to form a half-moon and try to press out all the air. Press the edges well with your fingers or the prongs of a fork to seal.
Dip each half-moon first in the beaten egg and then in the breadcrumbs, making sure it adheres well. For an extra-crispy coating, you can do the double dip (egg-breadcrumbs-egg-breadcrumbs).
In the pan: fry the half-moons in plenty of olive oil (extra virgin would be better, but it comes at a cost) for about 2-3 minutes per side until golden and crispy.
In the oven: place the half-moons on a baking sheet with parchment paper, brush them with a little oil, and bake at 392°F for about 15-20 minutes, turning them halfway through.
Here are the Cheesy Half-Moons ready. Enjoy your meal!
Until the next recipe
Simply delicious
Storage
You can store the cheesy half-moons in different ways.
If they are still RAW:
– In the fridge: store them already breaded but raw, placing them on a plate spaced apart, for a maximum of 2 days. Cover them well with cling film to prevent the dough from drying out or absorbing fridge odors.
– In the freezer: place the half-moons (raw and breaded) on a tray lined with parchment paper, without overlapping them. Put them in the freezer for about 2 hours. Once frozen, you can transfer them all together into a food bag. This way, they won’t stick together, and you can take out just one at a time. They keep perfectly for 2-3 months.
If they are already COOKED
– In the fridge (cooked): they keep for up to 2 days, stored in an airtight container.
Advantages of Thin Dough
– If the dough is thin (around 0.1 inches), the heat reaches the heart of the sofficino almost instantly. This way, the mozzarella has time to melt perfectly.
– A thin dough that cooks quickly in hot oil (338-356°F) creates a crispy barrier immediately and doesn’t have time to become “soggy”, resulting in a much lighter dish.
– With less dough, the star is the creamy filling with béchamel and tomato, avoiding the “rubbery dumpling” effect that occurs with a too thick sheet.
Tips and Suggestions
– Little secret: to achieve crespelle that are creamy inside just like the originals, I recommend adding a bit of béchamel to the filling. It prevents the mozzarella from turning rubbery and creates that irresistible velvety heart.
– When spreading the filling of the half-moons, ensure all ingredients are cold. Putting warm béchamel or sauce on the dough disc can soften the dough, creating micro-holes and compromising the result.
– Don’t overfill and keep the edges clean before closing. You can brush a thin layer of water or egg white to “stick” them better.
– If the filling seems too liquid, add 1-2 tablespoons of breadcrumbs or Parmesan. If it seems too dry, add 1 tablespoon of béchamel or spreadable cheese.
– Once the half-moon is closed, if you see that the sealing edge is too wide, trim it with a wheel or a cookie cutter. A thick edge would remain raw or too hard compared to the rest.
– If you poke a hole in the thin dough while sealing: don’t worry! Take a bit of leftover dough, flatten it like a “patch”, and place it over the hole, pressing well. Once dipped in egg and breadcrumbs, the “mending” will become invisible, and the filling won’t come out. Tried personally, and I guarantee it works!!
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FAQ (Questions and Answers)
Can I cook the half-moons in an air fryer?
Absolutely! Preheat the air fryer to 392°F for 3-5 minutes. Lightly spray them with an oil spray or gently brush with a veil of EVO oil on both sides (to brown the breadcrumbs). Place them in the basket in a single layer, leaving a bit of space between each one to allow air circulation.
Cook them at 392°F for about 8-10 minutes. Halfway through (after about 5 minutes), flip them to ensure even browning.The dough tears while I’m rolling it out, what did I do wrong?
Probably you didn’t work the dough enough while it was warm or it didn’t rest sufficiently. Wrap the ball in plastic wrap and let it rest for 15 minutes. The gluten will relax, and the dough will become elastic. If it’s too dry, slightly moisten your hands and knead again.
Can I use water instead of milk for the dough?
Yes, you can use the same weight of water (or half water and half milk). With water, they will be a bit crunchier and lighter; with milk, the dough will be whiter, tastier, and more like the original.
Why does the filling “explode” out during cooking?
The main reasons are three: too much air inside, edges wet from the sauce that didn’t seal well, or dough too stretched in a specific spot.
Can I prepare the dough the day before?
Yes. Once cold, store it in the fridge wrapped well in plastic wrap. Take it out of the fridge 30 minutes before using it to make it pliable again, otherwise, it will be too stiff to roll out thin.
