After the Christmas holidays, we often find ourselves with lots of leftover dried fruit scattered in bags. What to do to use it up? Let’s prepare a filling similar to Gubana and make some delicious Fruit-Filled Panzerotti. It’s not necessary for the dried fruit to be exactly what I used, just use what you have at home. I’m also sharing the recipe for Shortcrust Pastry with Dried Fruits, great for making delicious cookies.
More sweet recipes
- Difficulty: Easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 30 Minutes
- Portions: 25 pieces
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 3/4 cups all-purpose flour
- 2 1/4 tsp fresh yeast
- 1/2 cup milk
- 2 tbsp butter
- 1 tsp lemon zest (grated)
- 3/4 cup sugar
- 2 eggs (large)
- 1 pinch fine salt
- 2 1/2 oz Malaga raisins
- 1/4 cup rum
- 2 oz walnut halves
- 1 1/2 oz blanched almonds
- 3/4 oz candied citron
- 1 1/2 oz toasted hazelnuts
- 1 3/4 oz pine nuts
- 2 dried figs
- 1 oz dark chocolate
- 3/4 oz amaretti cookies
- 1/2 tsp ground cinnamon
- 3/4 cup sugar
- 1 tbsp butter (melted)
- 1 egg
Tools
- Work Surface
- Bowl
- Rolling Pin
- Mold
- Parchment Paper
- Brush
- Chopper
Steps
Dissolve the fresh yeast in lukewarm milk. Pour the sifted flour into a large bowl, add the milk with the yeast, lukewarm melted butter, and grated lemon zest.
Add the sugar, the two eggs, and mix. Place the dough on a work surface and knead until you form a ball that will be placed in the bowl, covered, and left to rest in a warm place for at least 3 hours.
Soak the raisins in a bowl with the rum. Chop walnuts, almonds, and hazelnuts in a mixer, adding the sugar as well. Pour the chopped nuts into a bowl and add the pine nuts, candied citron, coarsely chopped dried figs and chocolate, crumbled amaretti, cinnamon, raisins with their rum, and melted butter. Mix well, and if it’s too dry, add a few more drops of rum to soften.
Preheat the static oven to 338°F. Roll out the dough with a rolling pin on the floured work surface to a thickness of 1/16 inch. Use a 3-inch mold to make circles. If you don’t have a filling mold, use a cookie cutter. Place a teaspoon or two of filling in the center and close by pressing the edges well. The remaining dough scraps should be kneaded again, left to rise, and will be ready to make more. Place the filled panzerotti on a baking sheet covered with parchment paper and brush them with beaten egg. Bake and cook for 35-40 minutes, checking that they don’t color too much.
Storage
The Fruit-Filled Panzerotti can be kept fresh by covering them with plastic wrap.
