Go Back
–+ servings
Print
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!