Baci Panteschi (Flower-Shaped Ricotta-Filled Pastries)
A recipe for Baci Panteschi (Flower-Shaped Ricotta-Filled Pastries) from the cookbook, Gennaro's Hidden Italy! These fried pastries are filled with a sweet ricotta cream and chocolate chips.
Servings 12 Pastries
Ingredients
For the Batter:
- 1 1/4 cups (150 grams) 00 flour sifted
- pinch sea salt
- 1 egg lightly beaten
- 3/4 cup (generous, 200 milliliters) reduced-fat or whole milk
- abundant vegetable or sunflower oil for frying
For the Filling:
- 2 1/4 cups (500 grams) ricotta well-drained
- 2/3 cup (120 grams) superfine sugar
- pinch ground cinnamon
- handful chocolate chips
- confectioners' sugar (powdered sugar), for dusting
Instructions
- In a large bowl, combine the flour and salt, stir in the egg and gradually add the milk, whisking well to avoid any lumps, until you have a smooth batter-like mixture.
- Heat abundant oil (I went with about 2 inches/5 centimeters deep) in a deep pot, immerse the flower mold into the hot oil quickly, then use tongs to transfer it to paper towels to drain.
- Dip the top of the mold into the batter (do not immerse it completely or the flower shape will not come off when cooking) and then place straight into the hot oil, frying for about 30 seconds until golden and you have a flower pastry which slides out of the mold easily.
- Drain on paper towels. Repeat this process until you have used up all the batter.
- In a bowl, combine the ricotta, sugar and cinnamon until it is nice and creamy, then place in a pastry bag (or you can use a spoon).
- Arrange half the fried flowers on a serving plate and either pipe or spoon the creamy mixture on top.
- Scatter with a few chocolate chips, then lay a flower on top of each to create a sandwich, and press down gently.
- Dust with a little confectioners' sugar and serve immediately as these are best served warm.