Panzarotti (Fried Cheese-Filled Crescents)

Directions

Sift the flour into a mound, make a well in the center and add the butter, cut into pieces, a pinch of salt and an egg yolk.

Mix together, kneading and gradually adding sufficient water to obtain a smooth elastic dough.

Shape into a ball, cover and leave to stand in a cool place for at least ½ hour.

Roll out, folding the dough over on to itself a few times, as if making flaky pastry, then roll out into a thin sheet.

Cut into circles about 3 inches in diameter.

Dice the Mozzarella, cut the ham into pieces and place in a bowl with the 2 whole eggs, grated Parmesan, pinch of nutmeg and chopped parsley.

Mix well, then spoon a little into the center of each circle.

Brush the edges with beaten egg, fold over and press gently.

Heat plenty of oil in a skillet.

When hot, dip the crescents in beaten egg and then fry, a few at a time, until golden brown and puffed up.

Drain well on paper towles and serve piping hot.