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Panzarotti Fried Cheese Filled Crescents



2 1/4 cup all-purpose flour
1/4 cup plus
3 tbsp butter
1 salt
1 egg yolk


4 oz mozzarella
3 oz cooked ham
2 eggs
1/2 cup grated parmesan cheese
1 pinch of nutmeg
2 tbsp chopped parsley
2 eggs, beaten
1 oil for frying

Sift the flour into a mound, make a well in the center and add the
butter, cut into pieces, a pinch of salt and an egg yolk. Mix
together, kneading and gradually adding sufficient water to obtain a
smooth elastic dough. Shape into a ball, cover and leave to stand in
a cool place for at least 1/2 hour. Roll out, folding the dough over
on to itself a few times, as if making flaky pastry, then roll out
into a thin sheet. Cut into circles about 3 inches in diameter. Dice
the Mozzarella, cut the ham into pieces and place in a bowl with the
2 whole eggs, grated Parmesan, pinch of nutmeg and chopped parsley.
Mix well, then spoon a little into the center of each circle. Brush
the edges with beaten egg, fold over and press gently. Heat plenty of
oil in a skillet. When hot, dip the crescents in beaten egg and then
fry, a few at a time, until golden brown and puffed up. Drain well on
paper towles and serve piping hot.


Servings: 4



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