Nutella Panzerotti

Name: Nutella Panzerotti
Prep time: 45 min
Cook time: 40 min
Total time: 85 min
Yield: 20
Ingredients: Water warm 2.4 cups; Type 00 flour 4 cups; Manitoba flour 4 cups; Fresh brewer's yeast 0.1 oz; Extra virgin olive oil 1 tbsp; Sugar 2 tsp; Fine salt 3 ½ tsp; Nutella 7.1 oz; Fresh liquid cream 3 ½ tbsp; Vegetable oil 4 ¼ cups; Sugar to taste

it br de es fr

385

Calories per serving

Vegetarian

Energy Kcal 385
Carbohydrates g 44.3
of which sugars g 8.3
Protein g 6.8
Fats g 20
of which saturated fat g 3.49
Fiber g 1.4
Cholesterol mg 2
Sodium mg 403

Difficulty: Average
Prep time: 45 min
Cook time: 40 min
Makes: 20 pieces
Cost: Low
Note plus 2 hours and 30 minutes of rising time

PRESENTATION

Nutella panzerotti are those sweet indulgent treats that people just love—really love—about Southern Italian snacks. Sweet panzerotti take the classic savory version and add this gooey, rich twist with Nutella, the famous hazelnut spread from Northern Italy. Bite into one hot from the fryer, and the crispy, golden shell gives way to an explosion of melted Nutella. Really good stuff. Italians have been stuffing pastries with all sorts of fillings for ages, but the Nutella version is special. It's like, this Italian dessert turnover is just hard to resist. Whether you’re snagging one from a street food stand in Puglia or making them at home, these Nutella panzerotti recipe ideas bring Southern and Northern Italian culinary traditions together in every bite.

Some folks like to dust their fried Nutella pastries with powdered sugar for an extra sweet touch. Others? They dive straight into that warm, moist pastry right from the fryer. Seriously good. It's a dish that just brings everyone together—kids especially adore the tender dough and the creamy Nutella inside. In Italy, savory panzerotti are super popular snacks, but the Nutella-filled pastries have become these awesome celebration foods. Parties, holidays—you name it. Depending on where you are, you’ll find variations. Some regions love a more bready dough, others go for a lighter, flaky texture. Homemade panzerotti with Nutella consistently deliver that fun, snacky vibe. Really. Enjoy these Italian street food desserts with a strong espresso or maybe as a late-night treat. And look, no matter how you eat them, these chocolate-filled turnovers just make any day feel special. Bringing a slice of Italy's rich culinary heritage to your table, they show the indulgent and festive spirit of Italian food culture. And the sauce? There isn't one, but it's all good.

INGREDIENTS

385

Calories per serving

Ingredients for 20 pieces: Water 2.4 cups (570 g) - warm; Type 00 flour 4 cups (500 g); Manitoba flour 4 cups (500 g); Fresh brewer's yeast 0.1 oz (3 g); Extra virgin olive oil 1 tbsp (15 g); Sugar 2 tsp (10 g); Fine salt 3 ½ tsp (20 g)

for the filling: Nutella 7.1 oz (200 g); Fresh liquid cream 3 ½ tbsp (50 g)

for frying: Vegetable oil 4 ¼ cups (1 l)

for garnishing: Sugar to taste

Preparation

How to prepare Nutella Panzerotti

To make Nutella turnovers, pour the all-purpose flour and Manitoba flour into the bowl of a stand mixer fitted with a hook, then add the crumbled fresh yeast 1. Turn on the mixer and slowly pour in half of the lukewarm water 2. Add the salt 3 and sugar, and finish with the remaining water.

Once the water is finished, also pour in the olive oil 4. Turn on the mixer at medium speed until the dough is smooth and wraps around the hook. At this point, transfer the dough to a work surface 5, and knead it with your hands to form a spherical shape 6.

Place the dough in a large bowl, cover with plastic wrap 7, and let it rise for 2 hours in a turned-off oven with the light on (the turned-off oven with the light on ensures a controlled and constant temperature of about 75-78°F). After the rising time, take the dough that has doubled in volume 8, and using a dough scraper, divide it into 20 pieces of about 2.8 ounces each, and shape the pieces into balls 9.

Place them on a tray, cover with plastic wrap, and let them rise for another 30 minutes, still in a turned-off oven with the light on. While the balls are rising, heat the cream in a small saucepan 11, then pour it over the Nutella 12.

and mix to combine the ingredients 13. Once the balls have finished rising, roll them out on a work surface with a rolling pin to make discs about 6 inches in diameter 14. Place a tablespoon of filling in the center 15.

and fold the discs in half to form the typical half-moon shape of the turnover 16. Fold the edge with your fingers to better seal the turnovers 17 and prevent the filling from leaking out during cooking. Once the turnovers are made, proceed with frying: heat the seed oil in a pot, once it reaches a temperature of about 320-340°F (to be measured with a kitchen thermometer), immerse the turnovers a few at a time 18 and cook them for 2 minutes on each side, gently turning them with a slotted spoon.

When cooking is complete, drain the turnovers 19 on a tray lined with paper towels 20 to absorb excess oil. Let the Nutella turnovers cool slightly and then they will be ready to enjoy, sprinkled with granulated sugar 21.