SICILIAN CASSATELLE with ricotta, Carnival, and Easter sweets, easy and quick, typical Sicilian sweets, fried pastry cassatelle filled with ricotta and chocolate, quick, delicious, perfect for parties.
I made these Sicilian cassatelle with ricotta for Carnival, but they are those traditional sweets that once tasted you make them all year round. They are fried, fragrant, with a thin pastry shell and a creamy filling of ricotta and chocolate chips that truly taste of Sicily.
The Sicilian cassatelle are typical sweets of Carnival and Easter, but each area has its own version. I used Marsala wine in the dough, which makes the pastry more fragrant and authentic, as Sicilian tradition dictates.
These fried cassatelle are easy and quick to prepare, perfect when you want to serve a homemade dessert without stress. They are ideal for parties, buffets, Carnival dessert trays, and even as an after-lunch dessert.
Follow me in the kitchen today; we have the fried Sicilian cassatelle.
Published
February 5, 2015, 17:46
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 5 People
- Cooking methods: Oven, Frying
- Cuisine: Italian
- Seasonality: Carnival
Ingredients
- 4 cups flour (the one you usually use)
- 1 cup sugar
- 1 tbsp extra virgin olive oil
- 4 tbsps Marsala (or fortified, liqueur wine)
- 1.5 lbs ricotta
- 1.5 lbs ricotta
- 3/4 cup sugar (from the total sugar)
- 1 oz chocolate chips
Steps
Knead the flour with 50 g of sugar, oil, salt, and wine as needed, then let it rest for 30 minutes.
Take the dough, roll it out with a rolling pin, create a thin sheet of pastry, cut with a glass, fill the center with the filling, and fold into half-moons.
Fry in hot oil, drain on kitchen paper, and sprinkle with powdered sugar.
With Thermomix:
Put the ingredients in the bowl, speed 5 for 20 secBon appétit
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SICILIAN CASSATELLE with sweet ricotta for Carnival
Useful Tips
Use well-drained ricotta, so the filling doesn’t release liquids when frying.
Seal the edges well to avoid openings during cooking.
Fry in hot but not smoking oil for uniform browning.
Sprinkle with powdered sugar only before serving.
FAQ SICILIAN CASSATELLE with sweet ricotta for Carnival
Can Sicilian cassatelle be made in advance?
Yes, you can prepare them and freeze them raw. Fry directly without defrosting.
Which ricotta to use for Sicilian cassatelle?
Sheep ricotta for traditional flavor, cow ricotta if you prefer a milder taste.
Are they only for Carnival?
They were originally for Carnival and Easter, but now they are made all year round.
Can they be baked in the oven?
Yes, but the fried version remains the most authentic and delicious.
