We’ve always been captivated by Cassateddi, those irresistible Sicilian pastries that blend crispy shells with creamy ricotta fillings for a taste of pure indulgence. Hailing from the sun-drenched shores of Sicily, this traditional treat brings a touch of authentic Italian heritage right to our kitchens, perfect for family gatherings or sweet cravings.
As we dive into this recipe, you’ll discover why Cassateddi has won hearts across generations with its simple yet flavorful charm. Let’s roll up our sleeves and create something truly special together.
Ingredients
To craft our authentic Cassateddi—a crispy Sicilian pastry with its irresistible ricotta filling—we begin by gathering these essential ingredients. We’ll organize them into categories for clarity, ensuring you prepare each one as specified for optimal results.
Dough Ingredients
These form the base of our pastry shells, providing that signature crisp texture that pairs perfectly with the creamy interior.
- 2 cups all-purpose flour, sifted to remove lumps and ensure a smooth dough
- 1/4 cup granulated sugar, for a subtle sweetness that balances the richness
- 1/4 cup unsalted butter, softened to room temperature for easy mixing
- 2 large eggs, beaten to incorporate air and lighten the dough
- 1/4 cup dry white wine (such as Marsala), for a traditional Sicilian flavor that helps bind and tenderize
Filling Ingredients
This mixture creates the velvety, decadent center of our Cassateddi, evoking the sweet heritage of Italian desserts.
- 2 cups whole milk ricotta cheese, drained overnight in a fine-mesh sieve to achieve a thick, creamy consistency
- 1/2 cup granulated sugar, to sweeten the ricotta without overpowering its natural tang
- 1/2 cup semi-sweet chocolate chips, chopped coarsely for even distribution and a delightful chocolate burst
- 1/4 cup candied orange peel, finely diced to add a citrusy zest that complements the richness
- 1 teaspoon ground cinnamon, for a warm, aromatic spice that enhances the filling’s depth
Additional Ingredients
These finalize our Cassateddi, adding the finishing touches that make this treat shine.
- 4 cups vegetable oil, for frying to golden perfection and achieving that irresistibly crunchy exterior
- 1/4 cup powdered sugar, for dusting to provide a light, sweet finish that highlights the pastry’s heritage
Required Tools and Equipment
Having gathered our ingredients for Cassateddi, we now turn to the essential tools and equipment that make preparing this Sicilian pastry straightforward and efficient. With the right items on hand, we ensure precision in mixing, shaping, and frying to achieve that signature crispy shell and creamy filling.
To organize our setup, we recommend categorizing tools by their primary use in the recipe process. Below is a detailed list of the key tools, ordered by the sequence of preparation:
- Mixing Bowls: Two medium-sized bowls—one for combining dough ingredients and another for preparing the ricotta filling—to keep components separate and prevent cross-contamination.
- Measuring Cups and Spoons: A set of dry measuring cups (for flour and sugar) and spoons (for precise amounts of spices and liquids) to guarantee accurate measurements, as even slight variations can affect the dough’s texture.
- Rolling Pin: A sturdy wooden or silicone rolling pin for rolling out the dough evenly to about 1/8-inch thickness, ensuring the shells fry up crisp and golden.
- Pastry Cutter or Knife: A sharp knife or dedicated pastry wheel for cutting dough into circles or shapes, allowing for uniform sizes that hold the filling securely.
- Frying Pan or Deep Fryer: A deep frying pan or electric fryer with at least 2-3 inches of oil capacity for submerging the pastries, which helps achieve even frying at the optimal temperature of 350°F.
- Slotted Spoon or Spider Strainer: A heat-resistant slotted spoon for safely removing fried Cassateddi from the oil, minimizing excess oil carryover for a lighter result.
- Cooling Rack: A wire rack to let the fried pastries cool and drain, preventing sogginess and maintaining their delightful crunch.
- Fine-Mesh Sieve: For dusting the finished Cassateddi with powdered sugar, ensuring an even, professional finish.
For quick reference, here’s a table summarizing the tools by category and their estimated costs, based on average US market prices:
| Category | Tool | Primary Use | Estimated Cost (USD) |
|---|---|---|---|
| Preparation | Mixing Bowls | Combining ingredients | $10-20 per set |
| Measurement | Measuring Cups/Spoons | Accurate ingredient dosing | $5-15 per set |
| Shaping | Rolling Pin | Dough rolling | $10-25 each |
| Shaping | Pastry Cutter/Knife | Cutting dough shapes | $5-15 each |
| Cooking | Frying Pan/Fryer | Frying the pastries | $20-50 each |
| Cooking | Slotted Spoon | Removing from oil | $5-10 each |
| Finishing | Cooling Rack | Draining and cooling | $10-20 each |
| Finishing | Fine-Mesh Sieve | Dusting with sugar | $5-10 each |
By using these tools, we streamline the process and elevate our Cassateddi from good to exceptional, preserving the authentic Italian tradition in our kitchen.
Instructions
We walk you through the essential steps to craft authentic Cassateddi, building on our carefully selected ingredients and tools for a seamless baking experience that captures the crispy texture and rich flavors of this Sicilian classic.
Prepare the Dough
To start, gather your dough ingredients from our list and use the mixing bowls and measuring tools we mentioned earlier. In a large mixing bowl, combine 2 cups of all-purpose flour and 1/4 cup of granulated sugar, then cut in 1/2 cup of unsalted butter using a pastry cutter until the mixture resembles coarse crumbs—this creates a tender base for our pastry shells.
Next, whisk in 2 large eggs and 1/4 cup of dry white wine until a soft dough forms, noting that the wine adds a subtle tang that enhances the crispiness. Transfer the dough to a lightly floured surface and knead it for about 5 minutes until smooth and elastic, ensuring it’s not sticky. Wrap the dough in plastic wrap and let it rest in the refrigerator for 30 minutes, allowing the flavors to meld and the gluten to relax for easier rolling.
Make the Filling
Focus on the creamy filling that defines our Cassateddi’s irresistible appeal. In a medium mixing bowl, blend 2 cups of whole milk ricotta cheese with 1/2 cup of granulated sugar using a spoon or whisk until smooth and creamy, evoking the sweet, velvety essence of traditional Italian desserts.
Stir in 1/2 cup of semi-sweet chocolate chips, 1/4 cup of finely chopped candied orange peel, and 1 teaspoon of ground cinnamon to add bursts of chocolatey richness, citrusy brightness, and warm spice that tantalize the senses. Taste the mixture and adjust sweetness if needed, then cover and chill it in the refrigerator for 15 minutes—this firms it up for easier assembly and heightens the filling’s luxurious texture.
Assemble the Cassateddi
With the dough rested and filling ready, we’re ready to shape our pastries using the rolling pin and pastry cutter from our tools section. Roll out the chilled dough on a floured surface to about 1/8-inch thickness, then use a round cutter or knife to cut out 3-inch circles, yielding approximately 20 pieces depending on your precision.
Place a tablespoon of the ricotta filling in the center of each circle, fold the dough over to form a half-moon shape, and press the edges firmly with your fingers or a fork to seal—this step ensures the filling stays inside during frying, locking in the irresistible creamy contrast against the golden shell. Arrange the assembled Cassateddi on a floured baking sheet and cover them loosely while you heat the oil, preventing them from drying out.
Fry the Cassateddi
Finally, heat 2 cups of vegetable oil in a deep frying pan or fryer to 350°F, using a thermometer for accuracy to achieve the perfect golden-brown finish. Gently lower 4-5 Cassateddi into the hot oil at a time with a slotted spoon, frying them for 2-3 minutes per side until they turn a crispy, golden hue and bubble enticingly, filling your kitchen with the aroma of warm, sweet pastries.
Once fried, remove the Cassateddi with the slotted spoon and drain them on a cooling rack to remove excess oil, preserving their light, flaky texture. Dust generously with powdered sugar using a fine-mesh sieve for a sweet, snowy topping that enhances the overall indulgence of this Sicilian treat.
Make-Ahead Instructions
To make preparing our authentic Cassateddi easier for busy schedules, we recommend planning ahead to preserve the crispy shells and creamy ricotta filling that define this Sicilian delight. By prepping components in advance, you can enjoy fresh-tasting pastries with minimal last-minute effort. Let’s break down the key steps for making ahead, ensuring your Cassateddi retain their irresistible texture and flavor.
Preparing the Dough Ahead
We often prepare the dough up to 2 days in advance to allow flavors to develop and simplify assembly. Follow these steps:
- In a large mixing bowl, combine the flour, sugar, butter, eggs, and wine as outlined in our step-by-step instructions.
- Knead the mixture until smooth, then wrap it tightly in plastic wrap.
- Refrigerate the dough for at least 1 hour or up to 48 hours. This resting period enhances elasticity, making it easier to roll out without cracking.
For longer storage, freeze the dough for up to 1 month. Thaw it overnight in the refrigerator before using to maintain that signature crispiness when fried.
Preparing the Filling Ahead
The ricotta filling can be made ahead to let the flavors of chocolate, orange, and cinnamon meld together, creating a more luxurious taste.
- Mix the ricotta cheese, sugar, chocolate chips, candied orange peel, and cinnamon in a bowl until well blended.
- Transfer the filling to an airtight container and chill it in the refrigerator for up to 3 days. This step firms up the mixture, preventing it from leaking during assembly.
If you’re planning further ahead, freeze the filling in portions for up to 1 month. Simply thaw it in the fridge overnight and give it a quick stir before use to ensure a smooth, creamy consistency.
Assembling Cassateddi Ahead
You can assemble the pastries ahead of time, but hold off on frying to keep them fresh.
- After rolling out the dough and cutting circles, fill each one with the prepared mixture and seal the edges as per our instructions.
- Place the uncooked Cassateddi on a baking sheet lined with parchment paper, ensuring they don’t touch, then cover and refrigerate for up to 24 hours or freeze for up to 1 month.
When ready to serve, fry directly from the fridge or thaw frozen ones in the refrigerator overnight. This approach lets you achieve that golden-brown crunch and sweet aroma without rushing.
Storage and Reheating Tips
Proper storage is key to preserving the sensory appeal of Cassateddi—think the satisfying snap of the shell and the rich, velvety filling on your tongue. Here’s how to handle them post-frying:
| Component | Storage Method | Duration | Reheating Instructions |
|---|---|---|---|
| Unfried Assembled Pastries | Refrigerate in an airtight container | Up to 24 hours | Fry directly; no additional prep needed |
| Unfried Assembled Pastries | Freeze on a baking sheet, then transfer to a freezer bag | Up to 1 month | Thaw in fridge overnight, then fry |
| Fried Cassateddi | Cool completely, then store in an airtight container at room temperature | Up to 2 days | Reheat in a 350°F oven for 5-7 minutes to restore crispiness |
| Fried Cassateddi | Refrigerate after cooling | Up to 3 days | Reheat in a 350°F oven for 5-7 minutes; avoid microwaving to prevent sogginess |
By following these make-ahead strategies, we ensure your Cassateddi remain a highlight of your gatherings, capturing the essence of Sicilian tradition with ease.
Conclusion
We’re excited you’ve discovered the charm of Cassateddi with us
It’s a timeless treat that brings families together and honors Sicilian roots
Give it a go in your kitchen and make it your own tradition
We can’t wait to hear how yours turns out.
Frequently Asked Questions
What is Cassateddi?
Cassateddi is a traditional Sicilian pastry featuring a crispy shell filled with creamy ricotta, chocolate chips, and candied orange peel. It’s a beloved treat that celebrates Italian heritage and is perfect for family gatherings, offering a simple yet delightful taste that’s been enjoyed for generations.
What ingredients are needed for Cassateddi?
To make Cassateddi, you’ll need dough ingredients like all-purpose flour, sugar, butter, eggs, and white wine for a crisp texture. The filling requires ricotta cheese, sugar, chocolate chips, candied orange peel, and cinnamon for a sweet, authentic flavor. Don’t forget vegetable oil for frying and powdered sugar for dusting.
What tools are required to make Cassateddi?
Essential tools include mixing bowls for combining ingredients, measuring cups and spoons for accuracy, a rolling pin for dough, a pastry cutter or knife for shaping, a frying pan or deep fryer for cooking, a slotted spoon for handling, a cooling rack for setting, and a fine-mesh sieve for dusting. Costs vary, but basics start around $20-50.
How do I make Cassateddi?
Start by preparing the dough with flour, sugar, butter, eggs, and wine, then chill it. Mix the filling with ricotta, sugar, chocolate chips, orange peel, and cinnamon. Roll out dough, cut shapes, fill, and seal. Fry in hot oil until golden, then dust with powdered sugar. Follow the step-by-step guide for best results.
Can I prepare Cassateddi in advance?
Yes, make the dough and filling ahead; refrigerate dough for up to 2 days or freeze for a month to enhance flavors. Assemble pastries in advance and store in the fridge for up to 24 hours before frying. For longer storage, freeze assembled ones and fry from frozen, ensuring they stay fresh and crispy.
How should I store and reheat Cassateddi?
Store cooled Cassateddi in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week to maintain texture. For longer preservation, freeze for up to 3 months. Reheat in a 350°F oven for 5-10 minutes to restore crispness, avoiding microwaves to prevent sogginess.