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You are here: Home / Recipes / Desserts / CASSATELLE TRAPANESI – CASSATEDDI TRAPANISI

CASSATELLE TRAPANESI – CASSATEDDI TRAPANISI

May 8, 2013 By Manu 13 Comments

Cassatelle Trapanesi

Today’s recipe is another one of my Sicilian recipes.  Cassatelle (or cassateddi in Sicilian) are sweets typical of the town of Trapani, where my mum was born.  They are usually eaten in winter and spring, which is when the fresh local ricotta cheese is at its best.  They are traditionally made with sheep milk ricotta, but I have never seen this ricotta in Sydney, so I made mine with normal cow milk ricotta and they still tasted delicious.  It is a poor man’s dish, which means it won’t cost you much to make and it is made with local ingredients (Sicilian that is, but all easily available everywhere nowadays).  They are basically shallow fried crescents of dough filled with sweet ricotta and chocolate and dusted with icing sugar.  They are best eaten hot, when the chocolate melts and the ricotta is creamy and velvety.  They are out-of-this-world scrumptious, trust me!  This is my Regional Italian recipe for the week… enjoy!

Cassatelle Trapanesi

Cassatelle Trapanesi
5 from 1 vote
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Cassatelle Trapanesi – Cassateddi Trapanisa

How to make a traditional Sicilian sweet: Cassatelle Trapanesi - fried crescents of dough filled with sweet ricotta and chocolate and dusted with icing sugar.

Course Dessert
Cuisine Italian
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 8
Author Manuela Zangara

Ingredients

Dough

  • 500 gms – 1.1 lbs. flour
  • 100 gms – 3.5 oz. sugar
  • 90 ml – 3.2 oz. extra virgin olive oil
  • 180 ml – 6.4 oz. white wine
  • 2 tbsp Marsala wine or dry Sherry
  • 1 pinch salt
  • Water enough to get a smooth and pliable dough

Ricotta Filling

  • 500 gms – 1.1 lbs. ricotta
  • 300 gms – 10.5 oz. sugar
  • 50 gms – 1.75 oz. dark chocolate chips
  • ½ tsp vanilla extract
  • ¼ tsp cinnamon optional

To Assemble

  • Icing sugar
  • Vegetable oil for frying

Instructions

Dough

  1. Put all the ingredients in the bowl of an electric mixer fitted with a hook attachment (or just knead it all by hands). Put the mixer on and slowly add enough water to obtain a smooth and pliable dough.
  2. Make it into a ball, wrap it in cling wrap and let it rest for 1 hour.

Ricotta Filling

  1. Put all the ingredients (apart from the chocolate chips) in the bowl af an electric mixer fitted with a whisk attachment and whisk for a couple of minutes, until the sugar dissolves.
  2. Add the chocolate chips and mix.

To Assemble

  1. Roll the dough into a 3 mm – 0.1 inch thick sheet and cut out discs of approximately 12 cm – 4.5 inches in diameter.
  2. Put a heaped tablespoon of filling in the middle of each disc and rub a little water around the edges with your fingers.
  3. Fold the disc in half and seal it well by crimping the edges closed with a fork.
  4. Shallow fry the cassatelle in warm vegetable oil until golden brown on both sides.
  5. When ready, put them on a plate covered with paper towels to drain the excess oil.
  6. Dust with icing sugar and serve warm!

Cassatelle Trapanesi

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Related Posts:

  • PESCHE DOLCI ALLA SICILIANA
  • Pignoccata
  • GELATINA DI CAFFÈ – COFFEE JELLO
  • RICOTTA FILLED GRAFFE
  • CASSATA SICILIANA

Filed Under: Desserts, Finger food, Italian, Regional Italian Dishes, Street Food, Tea Time Tagged With: cassatelle, chocolate, crescents, dessert, fried, Italian, Regional Italian dish, ricotta, Sicilian, Sicily, sweets, tea time, Trapani

« PRAWN AND ZUCCHINI SPAGHETTI
SPINACH, PEAR AND TALEGGIO STRUDEL »

Comments

  1. Nuts about food says

    May 10, 2013 at 6:00 pm

    I love these, my MIL (from Trapani too) always makes these and I have seen my FIL eat up to 10 or more of these at a time! They are delicious.

    Reply
  2. vincenzo says

    November 5, 2017 at 5:24 am

    having recently spent time in Traani I can attest to Manu’s statement that , [t]hey are out-of-this-world scrumptious,…”

    Reply
  3. Joanne Slater says

    February 13, 2018 at 6:54 am

    I would like to know if I could us this dough for a pie crust.

    Reply

Trackbacks

  1. 23 Sicilian Dishes To Die For : Eat-Best.com says:
    October 30, 2014 at 6:06 am

    […] YOU can try making them at home with this recipe right here. […]

    Reply
  2. 23 Sicilian Dishes To Die For | Monthly Recipes says:
    October 30, 2014 at 6:07 am

    […] YOU can try making them at home with this recipe right here. […]

    Reply
  3. 23 Sicilian Dishes To Die For | SaltyPepper says:
    October 30, 2014 at 2:33 pm

    […] YOU can try making them at home with this recipe right here. […]

    Reply
  4. 23 Sicilian Dishes To Die For | The Global Point says:
    October 30, 2014 at 3:47 pm

    […] YOU can try making them at home with this recipe right here. […]

    Reply
  5. 23 Sicilian Dishes To Die For |Parkkar Lifestyles and News says:
    October 31, 2014 at 12:26 am

    […] YOU can try making them at home with this recipe right here. […]

    Reply
  6. Trapani, Erice and Segesta Guide - Italy says:
    November 21, 2015 at 9:10 am

    […] Cassata Siciliana Buccellato Martorana Cassatelle Trapanesi Biancomangiare with Citrus Salad Cubbaita Pesche Dolci alla Siciliana Almond Cookies Fig Cookies […]

    Reply
  7. San Vito Lo Capo Guide - Italy says:
    January 22, 2016 at 7:10 pm

    […] Cassata Siciliana Buccellato Martorana Cassatelle Trapanesi Biancomangiare with Citrus Salad Cubbaita Pesche Dolci alla Siciliana Almond Cookies Fig Cookies […]

    Reply
  8. Azzurra – Macari says:
    January 29, 2016 at 5:49 pm

    […] Cassata Siciliana Buccellato Martorana Cassatelle Trapanesi Biancomangiare with Citrus Salad Cubbaita Pesche Dolci alla Siciliana Almond Cookies Fig Cookies […]

    Reply
  9. Cassatelle | tastypastryblog says:
    February 11, 2016 at 11:05 am

    […] shaped pastries encase a sweet chocolate ricotta filling, comprising the Sicilian wonder that is Cassatelle (or cassateddi, if you are a local). Similar to a mini calzone, they hail from the teeny town of […]

    Reply
  10. A Sicily food diary | a journal about says:
    July 21, 2018 at 7:53 am

    […] the first of these breakfast bakery visits, I picked out a delicious-looking pastry called a cassatella (plural cassatelle, or cassateddi in Sicilian). Cassatelle are Sicilian deep-fried sweet […]

    Reply

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Hi! I am Manu, the author of Manu's Menu. I was born and brought up in Italy and my blog can show you how to create authentic Italian food in your own home! Read More…

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