Sunday, June 16 2024

These delicious fried pastries are filled with a ricotta cream.

Encased in a crisp, golden shell and dusted with powdered sugar, these Sicilian treats are a real treat for the senses.


Whether you are reminiscing about sunny days in Sicily or simply craving a taste of authentic Italian cuisine, this recipe is sure to transport you to the fascinating streets of Sicily with every bite.

 

 

 

Makes about 15-20 cassatelle

 

INGREDIENTS:

For the dough:

  • 4 cups of all purpose flour
  • 1/2 cup of butter
  • 1/2 cup of sugar
  • 3/4 cup of milk
  • 1 egg
  • a pinch of salt

For the filling:

  • 14 oz cow or sheep ricotta cheese
  • 3.5 oz of dark chocolate
  • 1 gg
  • 1+1/4 cups of powdered sugar
  • 1 orange
  • 1/2 tsp of ground cinnamon

Oil for frying

 

 

METHOD

Soften the butter and put it in a bowl with the flour, sugar and a pinch of salt. Mix everything together with the help of your hands.

In a second bowl, beat the egg yolk with the milk and pour it, little by little, into the bowl with sugar, flour and butter.

Knead until you have a smooth, elastic mixture. Let the dough rest wrapped in plastic wrap for an hour in the refrigerator.

Meanwhile, prepare the filling: combine the ricotta cheese, powdered sugar and flaked chocolate, egg yolk (keeping the albumen aside), cinnamon (half a teaspoon) and grated orange peel. Mix well and set aside.

Take the dough again, flour the work surface and roll it out into a fairly thin sheet. You need to achieve a fair compromise: it should hold the weight of the filling, but not be too thick to cover the flavor.

With a glass or circular cookie cutter, cut out many rounds of dough. Place a spoonful of the ricotta and chocolate filling on top of each one and close the Sicilian cassatella in a crescent shape.

Help yourself with the egg white kept aside earlier to make the dough flaps stick well together and close by decorating the edge of the ravioli with the tines of a fork. If you want to make this easier, you can buy a dumpling mold.

Meanwhile, prepare the filling: combine the ricotta cheese, powdered sugar and flaked chocolate, egg yolk (keeping the albumen aside), cinnamon (half a teaspoon) and grated orange peel. Mix well and set aside.

Take the dough again, flour the work surface and roll it out into a fairly thin sheet. You need to achieve a fair compromise: it should hold the weight of the filling, but not be too thick to cover the flavor.

With a glass or circular cookie cutter, cut out many rounds of dough. Place a spoonful of the ricotta and chocolate filling on top of each one and close the Sicilian cassatella in a crescent shape.

Help yourself with the egg white kept aside earlier to make the dough flaps stick well together and close by decorating the edge of the ravioli with the tines of a fork. If you want to make this easier, you can buy a dumpling mold.

Fry a few cassatelle at a time (to prevent them from sticking or lowering the oil temperature too much) in hot oil until golden brown.

Drain the Sicilian cassatelle on paper towels and dust them later with the remaining powdered sugar.

If desired, you can bake the cassatelle in the oven at 350 F for 15 minutes instead of frying them.

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