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Sofficini Homemade




Type 00 wheat flour

2 cups

Semiskimmed milk

2 cups

Iodized salt

10 grams


20 grams

UHT bechamel sauce

200 grams


50 grams


3 unit


400 grams

Sunflower oil

1/2 liter

Mozzarella cheese

50 grams

second courses from Italy - Lazio

Sofficini Homemade

Sofficini Homemade

with meat with gluten with eggs with lactose source of B vitamins high in iron high in calcium high in potassium

ready in

1 hour 40 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Sofficini Homemade

Homemade Sofficini puff pastry ready in 5 mn

Sofficini Homemade step 1

step 1

Put the flour with milk in a saucepan and mix cold add the butter and salt to mix well

Sofficini Homemade step 2

step 2

Put on a medium heat and mix more and more quickly you will have to thicken enough to detach from the walls and form a ball of homogeneous mixture

Sofficini Homemade step 3

step 3

Put to cool in film after having stewed a little 'x do not make the crust that would be annoying to the same

Sofficini Homemade step 4

step 4

Put the dough in the fridge for an hour, in the meantime, mix the cut ham into strips, the cubed mozzarella and the béchamel sauce if you need less than what is described in the ingredients (I do it at home)

Sofficini Homemade step 5

step 5

Take up the dough and spread it on a fairly fine floured surface about 3 mm

Sofficini Homemade step 6

step 6

Use a dough cup to make large enough circles if you have not used something with a cup-like circular shape

Sofficini Homemade step 7

step 7

For each circle fill a part of the circle leaving half a cm from the edges with a filling about a spoon depending on the size of the circles vs

Sofficini Homemade step 8

step 8

Wet the edges with water and adhere forming a semi-sphere

Sofficini Homemade step 9

step 9

Pass in the beaten egg and then pan fried fry in warm hot oil

Sofficini Homemade step 10

step 10

Drain well on absorbent paper

Sofficini Homemade step 11

step 11

Serve hot. Ps: the stuffing vs pleasure I made them to the pizzaiola aubergine with fungus and scamorZa here to vs fantasy and taste

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