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Sofitz'ini - Empanada Italian
Sofitz'ini - Empanada Italian

Sofitz’ini – Empanada Italian

Sofitz’ini – Empanada Italian

By April 28, 2015

The sofitz'ini was introduced to me by a very good friend of mine, an Italian, who claimed that it was the most delicious Italian dish that Israelis do not know. She also claimed that there was no chance I'll be able to make Sofitz'ini as tasty as in Italy. So we made a bet and of course….I won the bet! Here is the recipe for the sofitz'ini that won the bet. So what is Sofitz'ini you ask? It is in fact a rich pastry stuffed with pizza sauce and fine cheese - coated in bread crumbs. The result is a delight. The sofitz'ini melts in your mouth - it is crispy on the outside and soft and melted inside. While preparing takes a while - believe me it's worth every minute!

  • Prep Time : 2h 50 min
  • Cook Time : 10 minutes



Preparation of dough for the sofitz'ini

  • Place the milk, butter and salt into a pot and bring to a boil.
  • Once the butter has melted entirely - turn off the heat.
  • Transfer it all to a mixer and begin mixing.
  • Slowly add the flour.
  • After you've added the flour – mix for another minute and a half. Gently knead the dough (it is very hot! Caution) the texture should be like sticky clay.
  • Transfer the dough lightly into high quality plastic wrap and wrap it all around.
  • Place in the freezer for exactly half an hour, nothing more, nothing less. After half an hour, you may place it in the fridge until the pizza sauce is ready.
  • Meanwhile, prepare the pizza sauce. Pulverize in a blender or food processor and then wait that it gets to room temperature.

Preparing the sofitz'ini

  • Remove the dough from the plastic wrap.
  • Take a nice lump and on a floured surface roll out to a thickness of approx. 1-2 mm. Note that the dough is very sticky and very flexible. Make sure you are generous when flouring the surface, the rolling pin and the dough. Do that - and this part should be a piece of cake!
  • When the dough is thin enough - trace circles with a shape or large bowl.
  • Put in the center of each circle a tablespoon of pizza sauce and a little cheese mixture and mozzarella. Close and press the edges well and place on a tray.
  • After all the dough has been used (around 35-40 pieces) we now begin to coat.
  • Place beaten eggs in one bowl and bread crumbs in another and work like a schnitzel - just really gently. First the egg, then cover with bread crumbs well - and then to a clean plate clean.
  • When everyone is ready - it's time to fry.
  • Heat canola oil in a pan (about half an inch high) and fry on both sides until browned - and remove the paper towels.

There it is! Ready! It tastes so good, you do not need to add anything. For those who really insist – they can, while waiting for the sauce and dough to cool, prepare mushroom cream sauce and pour a little over the top.

Bon Appetit!

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