Sweet panzerotti are a fried pastry enjoyed in many regions of Italy, especially during holidays, where they’re often filled with creamy or chocolatey centers and served fresh and warm. Fluffy on the outside, with a creamy center that oozes with every bite, they are not overly complicated to make. They bring family together at gatherings, and can be served as a sweet afternoon snack, or enjoyed alongside a cup of coffee.
What is Hazelnut Cream Panzerotti?
Panzerotti are Italian-style stuffed pastries with pockets made by enclosing a sweet filling in soft dough and frying. They are particularly popular and commonly found in Italian home kitchens and bakeries alike, and were initially a quick snack for workers. Also, the name panzerotto comes from the Italian word for “small belly,” referencing the plump, stuffed shape of the pastry.
Pro Tips for the Best Hazelnut Cream Panzerotti
- Make sure the oil is hot but not smoking so it doesn't burn.
- Don’t overfill the panzerotti with hazelnut cream to prevent leakage while frying.
- Seal the edges firmly with a fork and give them a gentle press to avoid bursting.
- For extra fluffiness, knead the dough until smooth and elastic before shaping.
Frequently Asked Questions
Can I Use Other Nut Butters Instead of Hazelnut Cream?
While hazelnut cream provides a classic flavor, peanut butter, almond butter, or even chocolate spread can work as fillings. Keep in mind that nut butters with high oil content may leak slightly, so handle the edges carefully when sealing.
How Do I Know When the Oil Is Hot Enough?
A simple trick is to drop a small piece of dough into the oil, and if it bubbles and rises to the surface steadily, the oil is ready. If the oil is too cold, the panzerotti will absorb excess oil and become greasy.
Can I Bake Panzerotti Instead of Frying?
Preheat the oven to 200°C (390°F), brush the panzerotti with a little oil, and bake for 12-15 minutes. They won’t be as crispy as fried ones, but will still be delicious.
How Should I Serve Hazelnut Cream Panzerotti?
Served warm, they pair wonderfully with tea, hot chocolate, or a light dusting of cocoa powder. You can also drizzle a bit of chocolate sauce over the top for a party-ready presentation.
How to Store Hazelnut Cream Panzerotti
Store leftovers in an airtight container at room temperature for up to 2 days. Reheat briefly in a low oven or air fryer to restore crispiness. Avoid refrigeration, as it can make the dough soggy.
Ingredients
How to Make Hazelnut Cream Panzerotti
Mix flour, sugar, salt, baking powder, egg, peanut oil, milk, and a few drops of vanilla extract. Stir with a spatula until the dough begins to form.
Mix flour, sugar, salt, baking powder, egg, peanut oil, milk, and a few drops of vanilla extract. Stir with a spatula until the dough begins to form.
Knead by hand until smooth and divide the dough into 8 equal portions.
Knead by hand until smooth and divide the dough into 8 equal portions.
Roll each portion into a ball, then flatten into a circle, and place a teaspoon of hazelnut cream in the center. Fold the dough over and seal the edges with a fork.
Roll each portion into a ball, then flatten into a circle, and place a teaspoon of hazelnut cream in the center. Fold the dough over and seal the edges with a fork.
Heat oil in a pan and fry panzerotto until golden brown on both sides
Heat oil in a pan and fry panzerotto until golden brown on both sides
Remove from the oil, dust with powdered sugar, and serve.
Remove from the oil, dust with powdered sugar, and serve.
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