Sweet Panelle with Ricotta Filling (Baked, Gluten Free)
Inspired by the popular Sicilian street food, these sweet panelle are made with chickpea flour and stuffed with a sweet ricotta and chocolate filling. They are also baked instead of fried and gluten free!
- Prep time
- 50 min
- Cook time
- 20 min
- Yield
- 18 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2/3 cup unsalted butter (room temperature)
- 2/3 cup granulated sugar
- 2 large eggs
- 1 tsp baking powder
- pinch salt
- 2 3/4 cups chickpea flour (sifted)
- 1 1/4 cups ricotta
- 3 tbsp powdered sugar
- 1/3 cup dark chocolate chips
- 1 egg yolk
- 1 tbsp milk
- powdered sugar (for dusting)
Instructions
- 1
Add cubed unsalted butter and sugar to the bowl of your food processer. Process until smooth and creamy, 1-2 minutes. Add eggs, baking powder and salt and blend well.
- 2
Add sifted chickpea flour in 2 batches. Pulse until the flour is fully incorporated and the dough wraps itself around the blade into a ball.
- 3
Transfer the dough to a clean work surface, flatten into a disk and wrap with plastic wrap. Refrigerate for an hour.
- 4
Meanwhile, prepare the ricotta filling. In a small bowl combine all filling ingredients and stir until smooth.
- 5
Preheat oven to 325 degrees F and line 2 baking sheets with parchment paper.
- 6
Remove from the refrigerator and divide the dough into 4 pieces. Work with 1 piece at a time keeping the remaining dough wrapped to prevent from drying.
- 7
Roll the dough with a rolling pin on a floured surface as thin as possible, about 3 mm. Use an 8 cm round cutter to cut circles. I used the handy empanada cutter that I have on hand. Other tools can include round cookie cutters or even a drinking glass.
- 8
Add a heaping teaspoon of ricotta mixture to the center of half the circle cut outs. Dab the perimeter with the egg yolk beaten with milk. Place a circular cut out over the ricotta filling, pressing down lightly on the edges to ensure both halves stick together.
- 9
Place on parchment paper covered baking sheets. Continue with the remaining dough. Brush each sweet panelle with egg wash.
- 10
Bake for 20-25 minutes until both the tops and underneath are golden. Transfer to a wire rack to cool.
- 11
Dust with powdered sugar before serving.