Take a small amount of dough, about the size of a small lemon, and knead a few times with your hand. Beat the egg white in a small bowl until frothy. Heat shortening between 360 to 370 degrees F. MAKE THE CASSATEDDI: Place enough shortening or oil in a deep-fryer to reach a depth of 3 to 4-inches. PREPARE THE FILLING: Using a wooden spoon, combine the ricotta, sugar, lemon zest, cinnamon, and vanilla in a medium bowl until smooth. Cover dough with plastic wrap and refrigerate for 1 hour. Stir the milk mixture into the flour mixture lightly with a fork, until blended. Add the shortening and butter, and rub the mixture together between the palms of your hands until both fats are dissolved and the mixture resembles dry biscuit mix. Place the flour, sugar, and salt in a large bowl and stir briefly to combine. PREPARE THE DOUGH: Place the milk, marsala, and egg yolk in a small bowl and mix with a fork until blended. Place the ricotta, along with the weight, in the refrigerator and allow to drain for 2 days. Place a salad plate with a small weight on top, such as a can, over the ricotta to help force out the excess liquid. Tuck the ends of the dish towel underneath and place on a large plate or in a bowl. *Note: If you don’t have a large round cutter, you can use a small 5-inch round plate as a guide.ĭRAIN THE RICOTTA (2 DAYS IN ADVANCE): Wrap the ricotta in a clean lint-free dish towel. Special Equipment Needed: *4 3/4 to 5-inch round cookie/pastry cutter, large sewing or turkey trussing needle, and a deep fryer SWEET FRIED RICOTTA TURNOVERS: CASSATEDDI DI RICOTTAġ ounce milk chocolate bar, chopped in 1/4-inch pieces (3 tablespoons)ġ tablespoon minced candied citron (optional) I’m not an advocate for any product brand, but I find that the Calabro brand ricotta is particularly good for making cassateddi. The ricotta should be somewhat dense after draining. The ricotta must be drained of its liquid as much as possible before making the filling, otherwise the pastries will burst open when cooking. These pastries are deep-fried to a golden brown and dusted with cinnamon and powdered sugar. The ricotta filled cassateddi are our family favorite – flavored with cinnamon, sugar, chocolate bits, vanilla, and lemon zest. There are various fillings used throughout Sicily, such as fruit, custard, garbanzo bean, and ricotta. Cassateddi (Cassatelli in Italian) are small, sweet filled, fried pies or turnovers that are either fried or baked. Being that she’s expecting, I decided to indulge her cravings.
She had been hinting for some time that she has not had her favorite pastries in a while – cassateddi. Which means mom is busy cooking all weekend. She lives two hours away – just long enough in distance to qualify for a weekend sleepover. Serve warm or at room temperature shortly after cooking.My daughter Amanda and her family came to visit for the weekend. Remove with a slotted spoon and transfer to a wire rack to drain. Fry the turnovers, 2 at a time, until golden brown - 4 to 5 minutes.
Lightly brush edge of the dough with cold water and fold one half over the apricot. Spoon 1 teaspoon ginger marmalade into the pit hollow of each apricot half and place a half, cut side down, on the lower third of a pastry round. Step 2 Make the turnovers: Roll out dough disks on a lightly floured surface into ten 5-inch rounds.
Slightly flatten each piece into a disk and wrap in plastic. Gather the dough into a ball and divide it into 10 equal pieces. Add the ice water, 1 tablespoon at a time as needed, tossing with a fork, until a dough forms. Add the butter and shortening and use a pastry cutter or your fingers to incorporate until the mixture resembles coarse meal. Step 1 Make the pastry: Combine the flour, sugar, baking powder, and salt in a medium bowl.
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