Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Catanese Sweet Panzerotti: The Ultimate Breakfast Treat
Discover the Catanese sweet panzerotti: crisp shortcrust pastry parcels filled with a luscious cocoa, orange, and cinnamon cream.
🛒 Ingredients
▸ For the shortcrust pastry
- ✓ 500 g plain flour
- ✓ 175 g caster sugar
- ✓ 125 ml milk
- ✓ 100 g unsalted butter or margarine
- ✓ 100 g lard
- ✓ 5 g baking ammonia (baker’s ammonia)
- ✓ a pinch of salt
▸ For the cocoa cream filling
- ✓ 500 ml milk
- ✓ 180 g caster sugar
- ✓ 100 g cornflour
- ✓ 50 g unsweetened cocoa powder
- ✓ zest of one organic orange, finely grated
- ✓ ground cinnamon, to taste
▸ For the finishing touch
- ✓ Icing sugar, for dusting
📊 Nutritional Information
If you’re after a truly Sicilian start to the day, these Catanese sweet panzerotti are just the ticket — light, crisp shortcrust pastry parcels with a decadently creamy cocoa filling, fragranced with zesty orange and warming cinnamon. These irresistible treats will have you beaming as you greet the day with all the sun-soaked charm of Catania.
👨🍳 Preparation
- 1
Make the shortcrust pastry by sifting the flour, then adding the sugar, butter and lard cut into cubes, baking ammonia and a pinch of salt.
- 2
Work the mixture quickly, gradually adding a little milk until you get a smooth, firm dough.
- 3
Shape into a ball, wrap in cling film, and chill in the fridge for about an hour.
- 4
For the cocoa cream filling, warm the milk with the sugar in a pan. In a separate bowl, mix the cornflour and cocoa powder with a little cold milk to make a smooth paste.
- 5
Stir this into the warm milk, whisking continuously over a gentle heat until thickened. Stir in the orange zest and cinnamon, then leave to cool.
- 6
Roll the chilled pastry out on a floured surface to about 5 mm thickness, and cut out two sizes of discs — roughly 7 cm and 10 cm.
- 7
Place a spoonful of cocoa cream on each smaller disc, then top with the larger discs, pressing the edges firmly to seal.
- 8
Arrange the panzerotti on a baking tray lined with baking paper and bake in a static oven at 180°C for around 20 minutes.
- 9
Leave to cool and dust with icing sugar before serving.
💡 Tips and Variations
For an extra aromatic note, add a pinch of ground cloves to the cocoa cream. You could also switch up the filling with pistachio cream or sweet ricotta for a delicious twist.
📦 Storage
- • Keep the panzerotti in an airtight container at room temperature for 2-3 days.
- • Alternatively, store them in the fridge if you prefer a firmer texture.
- • Warm them briefly in the oven to refresh their delicate crunch before enjoying.
🍷 Pairing
Serve these sweet Catanese panzerotti alongside a glass of Marsala Fine Ambra Secco — its rich, slightly toasted aroma beautifully complements the pastry’s sweetness and the citrus notes of the filling.
Give these delightful panzerotti a go at home — they’re the perfect way to bring a touch of Sicilian sunshine to your breakfast table. Whether shared with loved ones over a weekend brunch or enjoyed as a treat with your morning tea, they promise warmth, flavour, and a little bit of magic from Catania’s kitchen to yours.
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