Steps for Sicilian Cartocciate

• To make these delicious cartocciate, first prepare the dough. For convenience, I used a stand mixer, but you can simply knead by hand in a bowl or use any other kitchen appliance. In the stand mixer bowl, add the two flours, the yeast dissolved in a couple of tablespoons of milk, granulated sugar, and lard, and knead for a few minutes at speed 1-2 using the hook attachment. Gradually add the remaining milk and water, and continue kneading at speed 2. Finally, add the fine salt and continue kneading. It will take about 15 minutes or until the dough is smooth and elastic. Let the dough rise in a large bowl covered with plastic wrap in a closed oven with the light on for about 3-4 hours or until doubled in size.

  

• Once the dough has risen, form balls of 80 g each and let them rise for an hour. After the rising time, use a rolling pin to flatten each ball into a circle, not too thin, not too thick, a medium thickness, and place cooked ham and scamorza in the center, closing the edges and leaving the ends open. Place them on a baking tray lined with baking paper and let rise for 40 minutes. Before baking, brush the surface with a mixture of egg yolk and milk. Bake in a preheated static oven at 350°F for 20 minutes or until golden brown.

  

• Here is the closed version, shaped like a calzone or half-moon. Form balls of 80 g each and let them rise for an hour. After the rising time, use a rolling pin to flatten each ball into a circle, not too thin, not too thick, and place cooked ham, scamorza, and tomato sauce in the center, closing to form a half-moon. Place the calzones on a baking tray lined with baking paper and let rise for 40 minutes. Before baking, brush the surface with a mixture of egg yolk and milk. Bake in a preheated static oven at 350°F for 20 minutes or until golden brown.

  

• And here they are ready to enjoy. I hope you like my latest recipe, see you next time, friends.

  
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