Apulian Panzerotti
Learn how to prepare authentic Apulian Panzerotti, crispy fried dough filled with mozzarella and tomato, for a perfect Italian treat.
Apulian Panzerotti are an iconic dish from Puglia, Italy. These golden, fried pockets are filled with savory ingredients like melted mozzarella and a rich tomato sauce. Simple yet delicious, panzerotti are ideal for family gatherings, casual dinners, or festive celebrations.
- 4 cups all-purpose flour (500 g)
- 1 ½ teaspoons salt (8 g)
- 1 packet active dry yeast (7 g)
- 1 teaspoon sugar (4 g)
- 1 ¼ cups water (300 ml)
- 3 tablespoons olive oil (45 ml)
- 1½ cups canned tomatoes (350 g)
- 2 cups mozzarella, diced (200 g)
- 1 teaspoon dried oregano (5 g)
- Salt and pepper to taste
- Dissolve the yeast and sugar in lukewarm water in a small bowl. Let it sit for 5–10 minutes until frothy.
- In a large mixing bowl, combine the flour and salt. Gradually add the yeast mixture and olive oil, mixing to form a soft dough. Knead the dough on a floured surface for 8–10 minutes until smooth and elastic. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise for 1 hour or until it doubles in size.
- Prepare the filling by combining crushed tomatoes, oregano, salt, and pepper in a small bowl. Dice the mozzarella and other optional ingredients like ham or ricotta.
- Once the dough has risen, divide it into 8 equal portions. Roll each portion into a circle approximately 6 inches (15 cm) in diameter. Add a spoonful of tomato sauce to the center of each circle, followed by diced mozzarella and optional fillings.
- Fold each circle into a half-moon shape, sealing the edges by pressing firmly with a fork.
- Heat the vegetable oil in a deep pan to 350°F (175°C). Fry the panzerotti in small batches, cooking each for about 2–3 minutes on each side until golden brown. Use a slotted spoon to remove them and drain them on paper towels.
- Serve immediately while the crust is crispy and the cheese is perfectly melted. Panzerotti are best enjoyed fresh and warm!
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