Step 1

Cut the mozzarella into slices and cut out 12 discs, 1 1/2" in diameter, with a pastry cutter. Spread them on a tray lined with paper towels to absorb excess liquid.

Step 2

Overlap or fold the phyllo dough sheets so you have three layers; cut into 24 discs, 3 1/3" in diameter. Use a little egg white to stick the three layers together. Brush 12 discs with egg yolk, place mozzarella in the center. Cover with remaining discs and brush with egg yolk, sealing the edges well. Make a few at a time as phyllo dough dries quickly. Place in freezer for 30 minutes.

Step 3

Remove the discs from the freezer and fry them in peanut oil for 2-3 minutes until golden, turning them to cook evenly. Drain mozzarella in carrozza on kitchen towels, salt and serve warm.