Sofficini ( Softies)

"These were a favourite of mine as a child. Mum would buy them and cook them for me and my sister when we returned from school.I make a big batch ahead of time and freeze them using different fillings but always keeping the bechamel sauce as a base. Our favourites are: ham, cheese and sweetcorn, curried beef, chicken BBQ and mushrooms and cheese"
photo by sparkling tealeaves photo by sparkling tealeaves
photo by sparkling tealeaves
photo by Wild Thyme Flour photo by Wild Thyme Flour
Ready In:




  • In a saucepan heat the milk, salt and butter until it boils. Do add enough salt or else the pastry will have no taste.
  • When the milk boils, add the flour and mix vigorously with a wooden spoon. remove from the flame and mix further until it leaves the side of the pan.
  • Let it cool down until just warm and knead on the work surface until the pastry holds its shape well. Use some flour to stop it from sticking.
  • Cover in plastic wrap and set aside until completely cool. DO NOT REFRIGERATE!
  • Mix the tomato sauce with the bechamel sauce. Chop the cheese into small pieces.
  • Using a rolling pin, roll out the pastry to about 3 mm thick and using a small plate ( approximately the size of a C.D) as a guide, cut up circles. I make about 8.
  • Put about a tablespoon of sauce and a tablespoon of cheese, fold in half, then seal the edges by pressing down with your fingers. * the amount of filling depends on the size of the plate you are using.
  • Dip the sofficini in beaten egg, then in breadcrumbs ** you may now freeze them in a single layer until needed. To cook just deep fry as usual.
  • Deep fry till golden. Cut it up to see the filling ooze out! Yummy.

Questions & Replies

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  1. Vvn002
    They are as good as I remember! I made the recipe yesterday and it was yummy! Only the dough made barely 6, none was left to freeze :(
  2. mona.aspromonti
    We in the family are all in love with this italian mouthpiece, but living in Sweden we could only enjoy them during our short stays in Italy. Your recipe here has had a great success, and tasted even better than our loving memories of the original thing (which we used to buy at supermarkets). Thanks to the recipe you posted, we can now have sofficini any time here in the north of Europe as well!! Wonderful initiative! Thank you!
  3. sparkling tealeaves
    OMG! These were sooo good. I made the mozzarella and tomato and added fresh basil. Thanks for the recipe.


I live in a beautiful village on the island of Malta ( Europe) with my wonderful daughter, partner and two cats. I love the vineyards infront of my house or walking down to the valley of olive trees. ( I do pick olives every year) Some years ago I stopped working as a chef but still do a lot of home cooking. What I miss are the expensive ingredients I worked with, its rather hard cooking on a tight budget. My aim is to produce recipes that are very economical and yet nutritious. <img src="" border="0" alt="Photobucket"> <img src=""> <embed src="" type="application/x-shockwave-flash" wmode="transparent" width="120" height="180"></embed>
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