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Serves: 15

Prep Time: 30 minutes

Cook Time: 30 minutes

Ingredients for Shells

2 cups flour

1 1/2 cups fine semolina

1 tablespoon yeast

1/2 teaspoon baking powder

1/4 teaspoon salt

3 tablespoons sugar

4 cups warm milk

Nonstick spray

Ingredients for Filling

12 ounces mozzarella

2 Tablespoons melted butter (for brushing filled dumplings)

Ingredients for Syrup and Garnish

1 1/2 cups water

1/2 cup rose water

2 cups sugar

3 ounces crushed pistachios

1 tablespoon edible rose petals


01Heat oven to 365 F.
02Choose a bowl large enough to allow the batter to double in volume during proofing.
03Place the dry ingredients for shells in the large bowl and mix completely. Then add milk and mix to form batter.
04Cover with plastic wrap and allow to proof for 20 minutes.
05Heat a pan over medium heat and spray with nonstick spray. Pour 3 oz of batter onto pan to make a 6-inch pancake.
06Cook bottom of pancake only. Do not flip.
07Once the bottom of the pancake is browned and the top is dry to the touch, set aside to cool. Repeat until all batter is used.
08Cut cheese into half-inch cubes.
09Place a cube of cheese on the uncooked side of the pancake and pinch into a crescent-shaped dumpling. Repeat until all pancake shells are filled and crimped.
10Spray a sheet pan with nonstick spray and place dumplings on the pan. Brush dumplings lightly with butter.
11Bake dumplings for approximately 15 minutes, to melt cheese.
12In a saucepan, combine syrup ingredients over medium heat and bring to a simmer. Allow to simmer for 5 minutes.
13Plate dumplings, garnish with pistachio and rose petals, then generously ladle syrup over them. Serve warm

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Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.