SICILIAN CASSATELLE WITH RICOTTA
Sicilian Cassatelle with Ricotta are traditionally served during Carnevale in Italy These creamy ricotta filled crescents can be enjoyed baked or fried!
Provided by Nadia Fazio
Categories Dessert
Time 1h20m
Number Of Ingredients 12
Steps:
- Mix flour, sugar and salt in a large bowl. Add the cubed butter. Using your fingers, crumble the butter into the flour mixture until it resembles a course meal.
- Make a well in the center of the flour and pour in the Marsala, eggs and orange zest. Beat the eggs with a fork gradually incorporating the flour to make a dough. Turn the dough onto counter and knead for about 5 minutes until smooth. If the dough is dry, add a tbsp of water at a time, just enough for the dough to come together.
- Flatten into a disc, wrap in a sheet of plastic wrap and refrigerate for at least 30 minutes or up to an hour.
- Meanwhile, prepare the filling. In a bowl combine the ricotta, sugar and cinnamon and stir until smooth. Set aside in the refrigerator.
- Preheat oven to 350 degrees and line 2 baking sheets with parchment paper.
- Cut the refrigerated dough into 4 pieces. Using a pasta roller, roll the dough until the second to last setting. Alternately, use a rolling pin to roll the dough until very thin, about 2 mm.
- Using a 12 cm cookie cutter, cut circles of dough. Keep covered until ready to fill to prevent from drying. Place about 2 heaping teaspoonfuls of filling in the bottom third of each circle of dough. Fold over the edges to form a half moon shape and use the tines of a fork to seal the edges well.
- Transfer to the prepared baking sheet. Continue with the remaining dough. Brush each cassatelle with the egg yolk/milk mixture.
- Bake for 20 minutes until golden in colour and lightly browned underneath. Let cool before dusting with powdered sugar.
Nutrition Facts : Calories 122 kcal, Carbohydrate 16 g, Protein 4 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 30 mg, Sodium 33 mg, Sugar 5 g, ServingSize 1 serving
SICILIAN CHEESE-FILLED PASTRIES
Make and share this Sicilian Cheese-Filled Pastries recipe from Food.com.
Provided by Recipe Junkie
Categories Dessert
Time 1h30m
Yield 30-35 cannoli
Number Of Ingredients 18
Steps:
- Prepare pastry:.
- Combine flour and salt in mixing bowl.
- Make well in center.
- Add sugar, butter and egg.
- Add wine and stir with fork until liquid is absorbed.
- Turn onto floured board.
- Knead until smooth.
- Divide dough into 4 equal parts.
- Roll on floured surface until 1/16" thick.
- Cut into 3 and 1/2" squares.
- Roll squares, diagonally onto forms (5" long by 1" in diameter cannoli forms or pieces of dowel).
- overlap corners.
- Seal with a little water.
- Heat 3/4" oil in heavy skillet to 375.
- Fry cannolis, 3 at a time, in hot oil.
- When light golden, remove from oil.
- Slip off of forms as soon as cool enough to handle.
- Let cool completely.
- Make filling.
- Combine sugar, flour and salt in top of double boiler.
- Slowly stir in scalded milk.
- Cook over boiling waer until mixture thickens.
- Combine 1 c mixture with eggs, beat well.
- pour mixture back into double boiler.
- Cook, stirring 3 minutes.
- Cool and stir in flavor.
- (Filling must be cold before adding ricotta.).
- Beat ricotta and powdered sugar until ricotta is smooth.
- Fold in custard, fruit and chocolate.
- With small spatula, fill cannoli, carefully packing filling.
- Refrigerate until serving time.
- Shells can be made ahead, frozen and filled as needed.
Nutrition Facts : Calories 126.1, Fat 4.4, SaturatedFat 2.6, Cholesterol 33.2, Sodium 121.1, Carbohydrate 16.9, Fiber 0.4, Sugar 7.4, Protein 4.1
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