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Cassatelle
Fried Cassatelle: Little Pillows of Sweet Tradition
There’s something magical about cassatelle, those golden, half-moon pastries that are as much a part of western Sicily as sunshine and sea breeze. Traditionally made around Carnevale or Easter, Cassatelle (cassateddi in dialect) are the kind of treat that instantly transports you to a Sicilian kitchen, where the air smells like sweet ricotta and someone’s nonna is rolling out dough by hand.
The classic version is fried: a soft, wine-infused pastry wrapped around a creamy filling of sweetened ricotta, chocolate chips, and just a whisper of cinnamon. They're gently sealed, dropped into hot oil until crisp and bubbling, then dusted generously with powdered sugar. A perfect balance of crispy shell and melt-in-your-mouth filling, rich, nostalgic, and completely irresistible.
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Prep Time 45 minutes
Cook Time 20 minutes
Chill Time 30 minutes
Total Time 1 hour 35 minutes
Servings: 12
Course: Dessert
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

Dough
  • 2 ½ cups all-purpose flour
  • ¼ cup granulated sugar
  • ¼ cup unsalted butter (softened)
  • 1 large egg yolk
  • ⅓ cup dry white wine
  • Pinch of salt
Filling
  • 1 ¼ cups ricotta cheese (well-drained)
  • ¾ cup powdered sugar
  • ⅓ cup mini chocolate chips
  • ½ teaspoon ground cinnamon
  • Zest of 1 lemon (optional)
  • Powdered sugar, for dusting
Frying:
  • Neutral oil (vegetable, sunflower, or light olive oil)

Instructions
 

Dough
  1. In a large bowl, combine flour, sugar, and a pinch of salt. Cut in the lard or butter until crumbly. Add the egg yolk and gradually pour in the wine, mixing until a soft, smooth dough forms. Add a splash more wine if too dry. Knead briefly, then cover and let rest for 30 minutes.
Filling
  1. In a medium bowl, mix the ricotta with powdered sugar until smooth and creamy. Stir in chocolate chips, cinnamon, and lemon zest if using. Chill in the fridge until ready to use.
  2. Shape: Roll out the dough to about ⅛-inch thickness. Cut out 4–5 inch circles using a round cutter or bowl. Place about 1 tablespoon of filling on one half of each circle, fold over to form a half-moon, and press the edges to seal (use a fork or pinch and twist for a decorative edge).
  3. Fry the Pastries: Heat about 2 inches of oil in a deep pan to 340–350°F (170–175°C). Fry cassatelle in batches until golden brown, about 2–3 minutes per side. Drain on paper towels.
  4. Finish & Serve: Dust with powdered sugar while still warm. Enjoy fresh!

Notes

Drain the ricotta well: To avoid a soggy filling, use ricotta that’s been drained for several hours or overnight in a fine mesh sieve or cheesecloth.
Dough consistency matters: The dough should be soft but not sticky. If it feels dry, add a little more wine or water; if too wet, add a bit more flour.
Rest the dough: Let the dough rest for at least 30 minutes to relax the gluten, making it easier to roll out and shape.
Seal edges properly: Whether baking or frying, make sure to pinch the edges tightly to prevent the filling from leaking during cooking.