Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Collesano Cassatine: A Madonie Treat Glazed in Sweet White Icing
Discover the delicate Collesano cassatine - buttery pastry shells filled with sheep’s ricotta and dark chocolate, finished with a glossy white glaze.
🛒 Ingredients
▸ For the shortcrust pastry
- ✓ 300 g 00 flour
- ✓ 150 g cold butter
- ✓ 100 g icing sugar
- ✓ 1 whole egg
- ✓ 1 egg yolk
- ✓ 1 teaspoon grated lemon zest
- ✓ A pinch of salt
▸ For the sponge layer
- ✓ 3 eggs
- ✓ 90 g sugar
- ✓ 75 g 00 flour
- ✓ 25 g potato starch
- ✓ 1 sachet vanilla powder
▸ For the ricotta filling
- ✓ 400 g fresh sheep’s ricotta, well drained
- ✓ 120 g sugar
- ✓ 40 g dark chocolate chips
- ✓ A few drops of vanilla extract (optional)
▸ For the chocolate base
- ✓ 150 g dark chocolate
- ✓ 20 g butter
▸ For the white glaze
- ✓ 150 g icing sugar
- ✓ 1 egg white
- ✓ A few drops of lemon juice
▸ For decoration
- ✓ 8 red candied cherries
📊 Nutritional Information
If you’d like to bring a little of the Madonie mountains into your kitchen, these Collesano cassatine are sheer enchantment.
Each one is a tiny pastry jewel: a crisp, buttery shell filled with silky sheep’s ricotta and flecks of dark chocolate, sealed beneath a smooth white glaze crowned with a single candied cherry.
Elegant yet homely, they’re the sort of Sicilian bake that turns an ordinary day into something worth celebrating - perfect for the spring months, festive tables, or whenever you’re craving a taste of Sicily’s sweetest traditions.
👨🍳 Preparation
- 1
Prepare the shortcrust: rub together the flour and cold butter, then add icing sugar, the whole egg, the yolk, lemon zest and a pinch of salt. Mix until it comes together, wrap and chill for at least 30 minutes.
- 2
For the sponge, whisk the eggs and sugar for 8–10 minutes until pale and airy. Fold in the sieved flour and potato starch, then the vanilla. Spread into a 20×25 cm tin and bake at 180°C for 20–25 minutes. Cool and cut into thin discs.
- 3
Press the ricotta through a sieve, mix with the sugar until smooth, then add chocolate chips and vanilla. Chill.
- 4
Roll the pastry to 4–5 mm and line the cassatina moulds. Prick the bases and blind-bake at 180°C for 15 minutes. Leave to cool.
- 5
Place a small sponge disc in each pastry shell. Pour over the melted chocolate mixed with butter and allow it to set.
- 6
Fill each shell with the ricotta cream, levelling the top.
- 7
Whisk the egg white, icing sugar and lemon juice to make a glossy glaze. Cover each cassatina and leave to dry.
- 8
Finish with a candied cherry on top and refrigerate before serving so the flavours can settle beautifully.
💡 Tips and Variations
For an aromatic twist, add a teaspoon of Strega or Marsala liqueur to the ricotta.
For a lighter pastry, replace a portion of the butter with a mild vegetable oil.
📦 Storage
- • Keep the cassatine in the fridge for 2–3 days.
- • Do not freeze, as both the pastry and ricotta may lose their texture.
- • Cover lightly with cling film to keep the glaze glossy.
- • Remove from the fridge 15 minutes before serving.
🍷 Pairing
These cassatine pair beautifully with a glass of Malvasia delle Lipari - a fragrant Sicilian dessert wine that highlights the sweetness of the glaze and the richness of the ricotta.
You’ve just created the true cassatine of Collesano - small but elegant pastries that celebrate the spirit of the Madonie.
Enjoy them with a glass of sweet wine and let their delicate flavours transport you straight to Sicily.
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