Braccali Cheese Recipe
Make Braccali Cheese Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dough
Filling & Cheese
Assembly & Finish
Method
Dough
- 1
Activate yeast
Combine warm water (about 105–115°F / 40–46°C) with granulated sugar in a small bowl. Sprinkle active dry yeast over the surface and let sit 5–8 minutes until foamy.
- 2
Mix dough
In a large mixing bowl or bowl of a stand mixer fitted with a dough hook, combine the all-purpose flour and fine sea salt. Make a well and add the foamy yeast mixture and 2 tablespoons extra-virgin olive oil. Mix until a shaggy dough forms, then knead by machine for 6–8 minutes on medium speed or by hand for 8–10 minutes until the dough is smooth, elastic, and slightly tacky. If dough seems too dry, add up to 1 tablespoon water at a time; if too sticky, add up to 1 tablespoon flour at a time.
- 3
Filling & Cheese
- 4
Prepare ricotta filling
While the dough rises, combine drained ricotta, shredded/diced fresh mozzarella, pecorino romano, grated parmesan, 1 large egg, chopped basil, chopped parsley, ground black pepper, and 1/2 teaspoon coarse sea salt in a bowl. Mix thoroughly until homogenous. Taste and adjust seasoning; the mixture should be creamy and slightly firm so it will hold shape when enclosed in dough. If too wet, fold in 1–2 tablespoons of fine breadcrumbs or more grated pecorino to tighten the mixture.
- 5
Chill filling briefly
Cover the filling and refrigerate for at least 15 minutes to make it easier to portion and shape.
Assembly & Finish
- 6
Divide and shape dough
Punch down the risen dough and transfer to a lightly floured surface. Divide dough into 8 equal pieces (for generous individual Braccali) or 12 for smaller portions. Shape each piece into a small disc, then use a rolling pin or your fingers to flatten into a round about 4–5 inches (10–12 cm) diameter, leaving the center slightly thinner.
- 7
- 8
Form Braccali
Bring the dough edges up over the filling to create a pouch or an enclosed pocket, pinching and pleating the seams to seal completely. Traditional braccali can be shaped into a flat oval or a slightly elongated pouch. Ensure seams are well sealed to prevent leaking.
- 9
Second rise
Place filled Braccali seam-side down on a parchment-lined baking sheet, leaving 1–2 inches between pieces. Cover loosely with plastic wrap or a clean towel and let rest 20–30 minutes to relax and puff slightly.
- 10
Egg wash and bake
Preheat oven to 400°F (200°C). Whisk 1 egg with 1 teaspoon milk to make an egg wash and brush each braccali lightly. Optionally brush with a little olive oil for a rustic finish and sprinkle sesame or nigella seeds on top. Bake on the center rack for 18–22 minutes, rotating halfway, until the crust is golden-brown and the filling is hot and set. If tops brown too quickly, tent loosely with foil for the last 5–7 minutes.
- 11
Rest and serve
Remove from oven and let rest on the baking sheet for 8–10 minutes to allow internal steam to settle. Serve warm or at room temperature. Braccali are excellent with a light salad, a drizzle of extra-virgin olive oil, or a simple tomato sauce for dipping.