Cassatedde – Sicilian crescent-shaped cakes with sweet fillings that can be served fried or baked. By – Essentially, they are a mini-sweet version of Calzone. This baked goods are very popular in southern Italy, where called cavazunes or calzoons.
Cassatede can be filled with a mixture of ricotta cheese, chocolate shavings, lemon, orange and raisins. Some bakeries have toppings is a puree of chickpea, also seasoned with chocolate, nuts and candied fruits. Warm cookies traditionally roll in icing sugar, cinnamon or pour over honey. Cassatede Patties get ready for the celebration of St. Joseph, Easter, or any another special occasion.
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Time: – Difficulty: easy Quantity: 24 pcs. In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
For the test:
- Flour – 2.5 cups
- Egg – 1 piece + 1 egg yolk
- Butter (melted) – 1/2 cup
- Marsala wine (any dessert wine) – 1/2 cup
For cheese filling:
- Ricotta cheese (drain the liquid) – 700 grams
- Sugar – 1/2 cup
- Chocolate (crumbled) – 85 grams
- Lemon or orange zest – 1 teaspoon
For chocolate filling:
- Chickpea – 450 grams
- Chocolate (crumble) – 85 grams
- Walnuts – 1/2 cup
- Honey – 1/4 cup
- Ground Cinnamon – Half a Teaspoon
- Cooking Oil
- Powdered Sugar
Recipes with similar ingredients: flour, eggs, red wine, cheese ricotta, chocolate, lemon zest, chickpeas, walnuts, honey, cinnamon, powdered sugar
Recipe preparation:
- To prepare the dough in a food processor, mix the flour, melted butter, whole egg, egg yolk, beat until the dough looks like large bread crumbs. Gradually pour Marsala wine, continue to interfere. The dough should become strong, but not too dry. Cover with a towel, put in refrigerator for half an hour, preferably at night.
- To prepare the ricotta toppings, mix all the ingredients, set aside.
- For toppings from chickpeas, boil it first if chickpeas are not peeled – peel off. In a microwave or a double boiler melt the chocolate. Blender mix all the ingredients for the filling until homogeneous mass. To leave.
- On a lightly floured surface, roll the dough into 3 mm thick, round shape for cookies (you can take the usual jar) with a diameter of up to 10 cm, cut 24 blanks for Cassatede.
- Using a tablespoon, put in the center of each round Fill the filling, fold in half, seal the edges.
- Pour frying oil into a large cauldron or deep fryer 5 cm deep, heat to 180 C. Fry pies on each side about 2 to 3 minutes until golden brown.
- Take out the prepared cassatede, let the oil drain, sprinkle with sugar powder. Serve pies warm or at room temperature.
