felicini Locanda

Festive Felicini Panzerotto

Christmas is all about treating yourself so instead of choosing a traditional turkey recipe, Guy Francis Degbou, the head chef at Didisbury felicini, has been inspired to create a festive version of panzerotto - one of felcini's most popular dishes...

INGREDIENTS

5 sweet apples, 50g butter, 150g chopped walnuts, 150g dark Muscovado sugar, 300g mixed dried fruit, juice of half a lemon, pinch of ground cinnamon, 1 star anise, 50g redcurrant jelly, 100ml brandy & the zest of half an orange.

For the dough - 500g strong flour, 1 litre of lukewarm water, pinch of dried yeast, 25ml of olive oil, 5g of table salt.

To make the Panzerotto :

Mix the yeast, salt & olive oil in with the water until dissolved. Mix together until a stiff dough is formed that leaves the inside of the bowl clean. Cover and leave to rest in a cool place for about 20 minutes.

In the meantime...

Peel, quarter and de-core the apples and dice into 1cm chunks. In a solid based pan, melt the butter, add the diced apples, dried fruit, Muscavado sugar, chopped walnuts, lemon juice, brandy and spices. Cook on a gentle heat until the apples are just beginning to soften. Melt in the redcurrant jelly, add the orange zest, transfer the mixture to a tray & leave to cool.

Next...

When the apple mix has chilled properly it should have the consistency of a thick jam. Roll out a 150g piece of the dough as you possibly can get it without tearing it, and trim into a good sized rectangle. Spread the apple mixture over half of the rectangle starting at the nearest side and again quite thinly. Roll the near edge with the mix on into itself like a Swiss Roll. Flatten the ends to seal it and trim any excess. Repeat until all the mix and dough have gone.

Finally...

Place on a lined baking tray and cook in the oven at 200 degrees until golden and crisp. To serve, slice on the angle with a sharp bread knife and serve with a dollop of fresh mascarpone or whipped cream.

Now... sit back and enjoy!