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fried turnovers




Type 00 wheat flour

800 grams


200 grams


2 knobs

Fresh brewer's yeast

1 unit

Iodized salt

1 spoon

White sugar

1 teaspoon

Semiskimmed milk

200 grams


200 grams

Mozzarella cheese

1000 grams

Canned tomato sauce, with salt

500 grams


2 spoons

Extra virgin olive oil

2 spoons

Grated Parmesan cheese

50 grams

Iodized salt

to taste

Mixed seeds oil, for frying

2 liters

single courses from Italy - Puglia

fried turnovers

fried turnovers

vegetarian with gluten with lactose with nuts source of B vitamins high in iron high in calcium high in potassium

ready in

2 hours


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

fried turnovers

For evenings with friends

fried turnovers step 1

step 1

Mix the two flours, forming a crater in the middle where we will put the butter at room temperature, baking powder and sugar on the rim supporting salt. Heat water and milk and pour it slowly into the crater.

fried turnovers step 2

step 2

We begin to knead and pour in small doses liquids. Work up to obtain a smooth dough and omogeneo.Dopo having kneaded, form balls from 30/40 grams each, arrange them on a pastry infarinat

fried turnovers step 3

step 3

Cover the balls with plastic wrap and let rise foods x x hour circa.Quando balls have doubled the volume x will be ready the next step.

fried turnovers step 4

step 4

Take the ball and try to straighten it with LEANI to form a disk. Place the center of the mozzarella, previously seasoned with tomato sauce, oil, capers, Parmesan cheese and salt.

fried turnovers step 5

step 5

Close them and seal the edges x avoid during cooking that mozzarella escapes, and plunge into 'boiling oil until they are fitted on both sides. Serve hot.

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