Does anyone have a recipe for the Italian sweet panzarotti filled with ricotta sweetened with sugar and flavoured with cinnamon. I have tried a few times but haven’t got the dough right. Sometimes too thin, sometimes too tough. I have tried an egg pasta dough with added sugar and olive oil but was a bit tough, maybe I needed to rest it?
Some of the best ones I have tried are at Rosini’s in Sydney, but as I now live in the UK a bit for to have them now.
Thanks