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Cassatelle Trapanesi

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!