Cassatedde

By ctozzi

Cassatedde are Sicilian half-moon shaped pockets of pastry with a sweet filling that may be either fried or baked. The name for these treats also varies; some call them cavazunes, calzoons, St. Giuseppe's Pants, or other local folk names. Cassatedde may be filled with a ricotta cheese mixture flavored with chocolate chips and lemon or orange zest or the filling can be made with pureed garbanzo beans flavored with chocolate, nuts, and
candied fruit. The warm pastries may also be rolled in granulated sugar or a mixture of cinnamon and sugar or drizzled with honey. Cassatedde are a popular treat served during Carnevale, for St. Joseph's Day, Easter, or any special occasion.

Ingredients

• Pastry:
• 2-1/2 cups flour
• 1/2 cup butter, melted
• 1 egg
• 1 egg yolk
• 1/2 cup Marsala wine
• Ricotta Filling:
• 1-1/2 pounds ricotta cheese, drained *
• 1/2 cup sugar
• 3 ounces semisweet mini chocolate chips
• 1 teaspoon grated orange or lemon zest
• Chocolate Garbanzo Bean Filling:
• 1 (16 ounce) can garbanzo beans
• 3 ounces semisweet chocolate chips
• 1/2 cup walnuts
• 1/4 cup honey
• 1/2 teaspoon ground cinnamon
• Olive oil or vegetable oil for frying
• Confectioners’ sugar for dusting

Details

Servings 24

Preparation

Step 1

To make the pastry dough:
Put the flour in the bowl of a food processor.
Add the melted butter, whole egg, and egg yolk.
Pulse until the mixture form large crumbs.
Gradually add the Marsala until the mixture forms a dough.
The dough should be stiff but not too dry.
Wrap the dough and refrigerate at least 30 minutes or overnight.


To make the ricotta filling:
(See the note about ricotta cheese below)
Combine all the filling ingredients in a bowl; set aside.

To make the garbanzo bean filling:
Drain the garbanzo beans.
Holding each bean between your fingers, slip off the skin.
Put the beans in the bowl of a food processor.
Melt the chocolate in a microwave or double boiler.
Place the melted chocolate, walnuts, honey, and cinnamon in the food processor.
Process the mixture until smooth; set aside.


To assemble the cassatedde:
On a lightly floured surface, roll out the dough to 1/8-inch thickness.
With a 3-1/2 to 4-inch round biscuit/cookie cutter, cut out 24 rounds.
Place about 1 tablespoon of filling in the center of each dough round.
Fold in half and seal by pressing the edges together with your fingertips.
Use the tines of a fork to press the edges together firmly.
If the edges do not seal well, moisten the edges of each round with a little water.
Place the filled pastries on a floured surface or parchment paper lined baking sheet.

In a large wide saucepan, add the frying oil to a depth of 2 inches.
You can use a deep-fryer, if you prefer.
Heat the oil to about 370 degrees.
Add as many of the filled pastries that can fit without crowding.
Cook, turning once, until golden brown, about 2 to 3 minutes.
Transfer the cooked pastries to a paper-towel line plate.
Fry the remainder in the same way.
Dust the pastries with confectioners’ sugar.
Serve warm or at room temperature.


* NOTE:
The moisture content of ricotta cheese can vary; excess moisture can make the pastries soggy.
To eliminate any excess moisture, the ricotta should be drained.
Line a strainer with cheesecloth and place over a bowl. Add the ricotta to the strainer.
Place the strainer and bowl in the refrigerator for 8 hours or overnight.
When ready to use, discard the liquid in the bowl.