The secrets of beloved Puglian calzoncelli

What are Puglian calzoncelli?

Puglian calzoncelli, also known as calzengìidde in dialect, are traditional sweets typical of Christmas in Puglia. They resemble small panzerotti, but instead of mozzarella or tomato, they are filled with ground almonds or sweet ricotta and are fried in hot oil before being dusted with powdered sugar or immersed in fig or grape vincotto.

They are among the most loved sweets of the Christmas season, thanks to their perfect combination of crunchiness and softness, and the intense aroma of citrus and liqueur that fills the house during preparation.

What are the traditional ingredients of Puglian calzoncelli?

To make Puglian calzoncelli, simple ingredients that are easily found in any kitchen are needed. Here are the classic measurements for about 30 sweets.

For the dough: 500 g of flour 500 g of semolina 100 g of oil 100 g of white wine

For the almond filling: 500 g of ground almonds 300 g of sugar Grated lemon zest Lemon or mandarin liqueur

For the ricotta filling: 500 g of fresh ricotta 100 g of sugar Grated lemon zest Lemon or mandarin liqueur

For frying and decorating: Peanut oil Powdered sugar Fig or grape vincotto

How do you prepare the dough for Puglian calzoncelli?

The base for calzoncelli is the same as that of the famous Puglian cartellate. You start by placing the flour and semolina in a mound on a work surface. Add the oil and begin to knead while gradually pouring in the warm white wine.

The dough should be worked until it reaches a smooth, elastic, and non-sticky consistency. Then let it rest for about twenty minutes, covered with a cloth, to relax before rolling it out with a rolling pin.

How do you prepare the almond filling for calzoncelli?

The almond filling is one of the two most common versions. To prepare it, simply mix in a bowl: ground almonds, sugar, grated lemon zest, and a splash of lemon or mandarin liqueur.

The mixture should be moist but not liquid. For those who enjoy more intense flavors, you can also add vanilla, cinnamon, or raisins. This filling will give the sweets an unmistakable aroma and a rich, aromatic taste.

How do you prepare the ricotta filling for Puglian calzoncelli?

The ricotta filling is more delicate and creamy. In a bowl, mix fresh ricotta, sugar, grated lemon zest, and lemon or mandarin liqueur. Again, the mixture should not be too liquid to prevent it from leaking during frying.

The ricotta version is highly appreciated in the Salento and Brindisino areas, where softer and more fragrant sweets are preferred.

How are calzoncelli formed before frying?

Once the dough and fillings are ready, divide the dough into several parts and roll it out with a rolling pin until you obtain a thin sheet, similar to that of cartellate.

Using a wide glass or a coffee cup, cut out circles. Place a teaspoon of filling in the center of each circle. Then fold it in half, like a small panzerotto, and seal the edges well with a crimping wheel or the tines of a fork.

This step is important to prevent the filling from leaking during cooking.

How are Puglian calzoncelli cooked?

Calzoncelli are fried in plenty of hot peanut oil. The ideal temperature is around 170-180°C. Fry them a few at a time to avoid lowering the oil temperature too much.

When they are golden on both sides, drain them on paper towels and let them cool slightly. At this point, they can be dusted with powdered sugar or immersed in vincotto, according to tradition.

What is vincotto and why is it so important in Puglian sweets?

Vincotto is a thick, sweet syrup obtained from the long cooking of grape must or figs. In Puglia, it has been used for centuries to sweeten and flavor Christmas sweets such as cartellate and sasanelli.

In calzoncelli, vincotto enhances the flavor of the filling and creates a shiny, fragrant coating. Dipping warm calzoncelli in vincotto is an ancient gesture that transforms each bite into a sweet and enveloping experience.

When are calzoncelli prepared in Puglia?

Traditionally, calzoncelli are prepared at Christmas, but in many Puglian families, they are also made for celebrations and special occasions. They are sweets linked to sharing and family, prepared in large quantities and offered to relatives and friends.

The aroma of fried oil and vincotto is an unmistakable signal that Christmas is approaching in Puglian homes.

Are Puglian calzoncelli widespread throughout the region?

Yes, although with slight differences. In the Bari and Murge areas, the almond filling prevails, while in Salento and Brindisino, the ricotta filling is more common. Some variations also include a mixed filling of ricotta and almonds together.

Each province has its version, and each family has its recipe, passed down from generation to generation. What never changes is the love and care with which they are prepared.

Where can you taste Puglian calzoncelli?

During the Christmas holidays, calzoncelli can be easily found in artisan pastry shops and Christmas markets in Puglia. In cities like Bari, Altamura, Lecce, and Brindisi, many families continue to make them by hand, keeping the tradition alive.

In some farms and agritourisms, they are also served throughout the year as a typical Puglian dessert, often accompanied by a glass of lemon liqueur or a glass of local sweet wine.