Baked version - ItalianCookies.com

Baked Cassatelle: A Lighter Take on a Sicilian Classic:

In recent years, many home bakers have embraced a gentler twist: baked Cassatelle. Instead of frying, the pastries are brushed with a little milk or egg wash and baked until golden. The result is still wonderfully satisfying, slightly firmer crust, a warm and creamy center, and all the flavor without the frying fuss. Some even finish them with a drizzle of honey or a dusting of cinnamon sugar, adding a modern flair to an old favorite. Either way baked or fried Cassatelle remain a testament to Sicily’s ability to turn humble ingredients into something utterly soulful.

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Prep Time 45

Cook Time 25

Chill Time 30

Total Time 1 40

Servings: 12

Ingredients Method

Ingredients

Cassatedde (or Cassatelle) use essentially the same dough and filling whether you're frying or baking them. The main difference comes down to the cooking method and texture of the final result.
Egg wash for baking: Brush baked Cassatelle with beaten egg to get a beautiful golden color and slightly shiny finish.

Temperature control:

For frying keep the oil at a steady 340–350°F (170–175°C) to ensure even cooking and avoid greasy cassatelle.
For baking preheat your oven fully to 375°F (190°C) for a golden, crisp crust.

Instructions

Brushing

1 egg, beaten (for egg wash)

Bake

Preheat the oven to 375°F (190°C).
Place cassatelle on a parchment-lined baking sheet. Brush tops lightly with beaten egg for a golden finish.
Bake for 20–25 minutes, or until lightly golden.