In a saucepan, bring the milk, butter, and salt to a boil. Then, remove the saucepan from the heat and add the sifted flour.
Stir the mixture well and let it cool. Once cooled slightly, place the dough on a floured surface and knead it until it becomes soft, smooth, and uniform.
Wrap the dough in cling film and let it rest until it has completely cooled.
Roll it out to a thickness of about 3 mm. Use a cutter to cut out circles approximately 8–10 cm in diameter.
Place pieces of Speckotto Bomè diced cheese, and a spoonful of béchamel on each circle.
Fold each circle of dough in half to form a crescent shape, and press the edges firmly with your fingers to seal them.
Coat the Sorrisi in beaten egg with a pinch of salt, then in breadcrumbs. Fry them in a pan for a couple of minutes on each side.
For a lighter dish, grease them with a drizzle of olive oil and cook them in the oven at 180°C for about 20 minutes.
