Sofficini were invented in 1979 by Findus as Italy's answer to Hot Pocketsβcrispy pockets that don't explode when microwaved.
Sofficini
Indulge in the delightful world of Sofficini, a scrumptious Italian treat that features a luscious, creamy filling encased in a perfectly golden, crispy shell. Crafted with savory ingredients like oozy mozzarella and zesty herbs, these golden pockets are a must-try! Whether you fry or bake them, each bite is a heavenly fusion of flavors that will leave you craving more.
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
π Ingredients
Serves 4π₯¬Fresh Produce(1)
- aglio
π₯Dairy & Eggs(2)
- 20 gr di burro (1.4 tbsp)
- 800 gr di latte (28.2 oz)
π«Pantry Staples(5)
- pangrattato
- 400 gr di farina 00 (3.2 cup)
- farina
- olio
- salsa di pomodoro
π§Spices & Seasonings(2)
- origano
- 1 cucchiaino di sale (5 ml)
π¦Other(1)
- uova
π¨βπ³ Instructions
- 1
In a saucepan, heat 800 grams of milk and 20 grams of butter.
- 2
In the meantime, prepare a sauce with garlic, oil, tomato sauce, and oregano.
- 3
Once the milk reaches a boil, add 400 grams of flour, lower the heat, and mix everything.
- 4
Knead the dough until it becomes solid.
- 5
Place the dough in a container and let it cool.
- 6
Once it is lukewarm, add a teaspoon of salt and knead it on a work surface until smooth.
- 7
Divide the dough into six parts and roll each part into a 20 cm disc.
- 8
Fill with the prepared sauce and mozzarella, then seal the edges.
- 9
Coat each sofficino in flour, then egg, and finally breadcrumbs.
- 10
Bake in the oven at 180 degrees for 15-20 minutes or fry in oil at 170 degrees until golden.
π‘ Pro Tips
- βHeat milk to exactly 185-190Β°F before adding flour to create proper choux-like paste formation without scorching the proteins.technique185-190Β°F
- βUse a 2:1 milk to flour ratio by weight (800g milk to 400g flour) to achieve the correct hydration for workable dough that won't crack when rolled.ingredient2:1 ratio
- βCool the dough to 80-85Β°F before adding salt, as hot dough will cause salt to dissolve unevenly and create tough spots in the final texture.timing80-85Β°F
- βRoll discs to exactly 2-3mm thickness using guides or a pasta machine on setting #3 to ensure even cooking and prevent bursting during frying.technique2-3mm thickness
- βSeal edges with a 1cm border using fork tines pressed at 45-degree angles to create mechanical lock that prevents filling leakage during cooking.technique1cm border, 45-degree angles
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Sofficini were invented in 1979 by Findus as Italy's answer to Hot Pocketsβcrispy pockets that don't explode when microwaved.
Sofficini
Indulge in the delightful world of Sofficini, a scrumptious Italian treat that features a luscious, creamy filling encased in a perfectly golden, crispy shell. Crafted with savory ingredients like oozy mozzarella and zesty herbs, these golden pockets are a must-try! Whether you fry or bake them, each bite is a heavenly fusion of flavors that will leave you craving more.
π Ingredients
Serves 4π₯¬Fresh Produce(1)
- aglio
π₯Dairy & Eggs(2)
- 20 gr di burro (1.4 tbsp)
- 800 gr di latte (28.2 oz)
π«Pantry Staples(5)
- pangrattato
- 400 gr di farina 00 (3.2 cup)
- farina
- olio
- salsa di pomodoro
π§Spices & Seasonings(2)
- origano
- 1 cucchiaino di sale (5 ml)
π¦Other(1)
- uova
π¨βπ³ Instructions
- 1
In a saucepan, heat 800 grams of milk and 20 grams of butter.
- 2
In the meantime, prepare a sauce with garlic, oil, tomato sauce, and oregano.
- 3
Once the milk reaches a boil, add 400 grams of flour, lower the heat, and mix everything.
- 4
Knead the dough until it becomes solid.
- 5
Place the dough in a container and let it cool.
- 6
Once it is lukewarm, add a teaspoon of salt and knead it on a work surface until smooth.
- 7
Divide the dough into six parts and roll each part into a 20 cm disc.
- 8
Fill with the prepared sauce and mozzarella, then seal the edges.
- 9
Coat each sofficino in flour, then egg, and finally breadcrumbs.
- 10
Bake in the oven at 180 degrees for 15-20 minutes or fry in oil at 170 degrees until golden.
π‘ Pro Tips
- βHeat milk to exactly 185-190Β°F before adding flour to create proper choux-like paste formation without scorching the proteins.technique185-190Β°F
- βUse a 2:1 milk to flour ratio by weight (800g milk to 400g flour) to achieve the correct hydration for workable dough that won't crack when rolled.ingredient2:1 ratio
- βCool the dough to 80-85Β°F before adding salt, as hot dough will cause salt to dissolve unevenly and create tough spots in the final texture.timing80-85Β°F
- βRoll discs to exactly 2-3mm thickness using guides or a pasta machine on setting #3 to ensure even cooking and prevent bursting during frying.technique2-3mm thickness
- βSeal edges with a 1cm border using fork tines pressed at 45-degree angles to create mechanical lock that prevents filling leakage during cooking.technique1cm border, 45-degree angles