Profile

Ricette di Sicilia

Cibo, cultura e tradizioni siciliane
Sicilian ricotta cassatelle (cassateddi)

Sicilian Ricotta Cassatelle – Crisp Pastry Pockets Filled with Sweet Cream

Discover Sicilian ricotta cassatelle – crisp, golden pastries filled with scented ricotta, chocolate and citrus, perfect for any season.

Author: Mario Greco • Published on: January 23, 2013
Categories: Desserts
Tags: cinnamon chocolate dark chocolate flour lemons vegetable oil extra-virgin olive oil ricotta Trapani wine white wine Marsala wine sugar
⏱️
Prep Time
35 minutes
🔥
Cook Time
25 minutes
👥
Serve
Serves 8
📊
Difficulty
Medium
💰 Medium
🗓️ Spring
⭐ 4.9/5

🛒 Ingredients

  • ✓ 500 g plain flour
  • ✓ 1 small glass of extra-virgin olive oil
  • ✓ 1 small glass of dry Marsala
  • ✓ 1 kg fresh sheep’s ricotta
  • ✓ 250 g caster sugar
  • ✓ Finely grated zest of 1 lemon
  • ✓ 1 small glass of white wine
  • ✓ Ground cinnamon
  • ✓ Dark chocolate flakes
  • ✓ Icing sugar
  • ✓ Vegetable oil for frying

📊 Nutritional Information

Calories
450 kcal
Protein
10 g
Fat
25 g
Carbohydrates
50 g
Fiber
3 g
Sugars
20 g
Sodium
150 mg

Cassatelle, also known locally as cassateddi, are one of those Sicilian treasures that feel lovingly handmade in every bite. Originating in the countryside around Trapani, they pair a delicate pastry with a generous filling of sweetened ricotta, scented with lemon zest, cinnamon and flecks of dark chocolate.

These little pockets were traditionally prepared in spring, when ricotta is at its freshest and most fragrant, though they’re far too delicious to be limited to one season. Crisp on the outside, warm and creamy within, cassatelle are the sort of sweet you bring out when friends gather round the table - rustic, comforting and utterly irresistible.

👨‍🍳 Preparation

  1. 1

    Form a well with the flour and add the olive oil, Marsala, 50 g of the sugar and the white wine. Knead until smooth and elastic.

  2. 2

    Pass the ricotta through a sieve and mix with the remaining sugar, lemon zest, cinnamon and dark chocolate flakes.

  3. 3

    Roll the dough out on a smooth surface and cut oval discs about 8 cm across.

  4. 4

    Place a spoonful of ricotta filling in the centre of each disc and close firmly, sealing the edges well.

  5. 5

    Fry the cassatelle in hot vegetable oil until golden. Drain on kitchen paper.

  6. 6

    Dust with icing sugar and a little cinnamon, and serve warm.

💡 Tips and Variations

For a lighter version, bake the cassatelle at 180°C for about 20 minutes.
Add a pinch of vanilla to the filling for an even richer aroma.

📦 Storage

  • • Store in the fridge for up to 2 days.
  • • You can freeze cooked cassatelle for up to a month.
  • • Reheat in the oven at 160°C for 10 minutes before serving.

🍷 Pairing

Serve with a glass of Marsala Superiore - its dry, aromatic character perfectly complements the sweet ricotta and warm spices.

Thank you for joining me in celebrating these traditional Sicilian cassatelle. May they bring a little sunshine and sweetness to your kitchen - and to every table you share them with.

Rate this recipe

Click or tap the stars to rate

Potrebbero interessarti anche: