Aunt Concettas Cassatelle- Sicilian Recipe

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Cassatelle

Aunt Concetta Cassatelle is full of sweetness, and it recalls the flavors and scents of Sicily.

My grandmother used to say: What do you need more in your life than “cassatelle”? And I guarantee you that aunt Concettas cassatelle is an explosion of taste in your mouth.

Aunt Concetta’s Cassatelle
Aunt Concettas Cassatelle

Typical dessert of the province of Trapani, for the accuracy of Calatafimi, Castellammare del Golfo and Alcamo (my town). This traditional Easter dessert is being enjoyed at any time of year.

Aunt Concetta’s Cassatelle
Aunt Concettas Cassatelle

If you are in the vicinity of Castellammare del Golfo and Alcamo, around 5-6 am, you can buy the freshly made cassatelle, in the already opened patisserie, what a pleasure!

Aunt Concetta’s Cassatelle
Aunt Concettas Cassatelle

Together with cannoli, the cassatelle are my favorite desserts, and whenever I go to Sicily,  aunt Concetta brings me a tray full of cassatelle.

Aunt Concetta’s Cassatelle
Aunt Concettas Cassatelle

Oh my Gosh! how do you renounce these good things?

Aunt Concettas Cassatelle

Cassatelle
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes

Ingredients

Dough

  • 1 Kg flour 00 4 cups
  • 250 g lard or margarine 1 cup
  • 250 g sugar ¾ cup
  • ~1 cup white wine
  • grated lemon peel

Ricotta Cream

  • 1 ½ Kg ricotta 6 cups
  • 300 g sugar 10 oz
  • 100 g chocolate drops 3.5 oz

Instructions

Dough

  1. Mix the lard and the flour with your hands.
  2. Incorporate sugar.
  3. Add gradually the wine until you get a firm dough, then cover and let stand for 30 minutes.
  4. Roll out the dough into a thin sheet and make a small disk with cutter disks of 12cm (5 in) of diameters.

Ricotta Cream

  1. Put the ricotta in a colander to drain and store in the refrigerator overnight, then sift it, mix it thoroughly in a bowl with the sugar and add the chocolate drops.

Assembling

  1. Put the ricotta cream on half of one disk and cover with the other half, seal the edges pressing them with a fork.
  2. Fry the Cassatelle in hot oil and, as they become golden, drain them on paper towels.
  3. Sprinkle with powdered sugar.

Notes

ENJOY!

Nutrition Information

Yield

30

Serving Size

1

Amount Per Serving Calories 348Total Fat 14gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 7gCholesterol 24mgSodium 53mgCarbohydrates 45gFiber 1gSugar 16gProtein 9g
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8 thoughts on “Aunt Concettas Cassatelle- Sicilian Recipe

  1. Thank you for this recipe for Cassatelle! My aunt, also named Concetta, used to make these and I loved them so much.i She called them sweet ravioli. I always regretted not getting the recipe from her as I had many of her other great recipes, but not this one. I tried to research the recipe but did not have the proper name, until now! Honestly, when I saw this post with her name on it and the recipe I’ve been looking for ever since she passed, I felt a moment of devine intervention and a smile from her from above! I will now make it through this difficult time of sheltering in place to stop the spread of the coronavirus with a big smile on my face and a sense of renewal!

    1. Hi Lucia!
      You don’t know how glad I am to hear that! The point of my blog is not just sharing some recipes but hopefully also letting people remember their past and where they came from through food. Thank YOU!

  2. Where does the 8 hours and 30 minutes resting time come in?
    Does this recipe make only 8 cassetelli?
    My mom used to make them for Xmas
    I think exactly the same
    I want to make them but want to make sure I am doing it right

    1. Hi Emily,
      I drain the ricotta overnight, so I just generally calculated the time to drain it. This recipe makes more than 8 cassetelle, I’m pretty sure more than 20.
      Thanks for using my recipe
      Anna Maria

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