Cassatelle with Ricotta and Chocolate Filling

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1/4 cup (60ml) white wine 1/4 cup (60ml) white wine
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• 1 cup (250g) ricotta cheese 1 cup (250g) ricotta cheese
• 1/4 cup (50g) powdered sugar 1/4 cup (50g) powdered sugar
• 1/4 cup (30g) cocoa powder 1/4 cup (30g) cocoa powder
• 1/4 cup (45g) chocolate chips 1/4 cup (45g) chocolate chips
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• Zest of 1 lemon Zest of 1 lemon
• Vegetable oil, for frying Vegetable oil, for frying
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 14g, 8g
• Carbohydrates (total, sugars): 27g, 10g
• Protein: 5g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   In a large bowl, combine the flour, granulated sugar, and salt. Add the cold butter and mix until the mixture resembles coarse crumbs.
2. 2.
   Gradually add the white wine and water, mixing until the dough comes together. Knead the dough on a lightly floured surface until smooth.
3. 3.
   In a separate bowl, combine the ricotta cheese, powdered sugar, cocoa powder, chocolate chips, vanilla extract, and lemon zest. Mix until well combined.
4. 4.
   Roll out the dough on a lightly floured surface until it is about 1/8 inch thick. Cut out circles using a round cookie cutter.
5. 5.
   Place a spoonful of the ricotta filling in the center of each circle. Fold the dough over the filling to create a crescent shape. Press the edges to seal.
6. 6.
   In a large skillet, heat vegetable oil over medium heat. Fry the Cassatelle in batches until golden brown on both sides. Remove from the skillet and drain on paper towels.
7. 7.
   Dust the Cassatelle with powdered sugar before serving. Enjoy warm or at room temperature.

Treat your ingredients with care...

• Ricotta cheese — Make sure to use a high-quality ricotta cheese for the best flavor and texture.
• White wine — Choose a dry white wine that complements the flavors of the pastry.

Tips & Tricks

• To achieve a flaky texture, make sure the butter is cold and cubed before adding it to the dough.
• Dust the work surface and rolling pin with flour to prevent the dough from sticking.
• Fry the Cassatelle in small batches to ensure even cooking and browning.
• Serve the Cassatelle warm for the best taste and texture.
• If you prefer a sweeter filling, you can add more powdered sugar to the ricotta mixture.

Serving advice

Serve the Cassatelle as a delightful dessert or a sweet treat with a cup of coffee. Dust them with powdered sugar for an elegant presentation.

Presentation advice

Arrange the Cassatelle on a platter, dusted with powdered sugar. Garnish with a sprig of fresh mint or a dusting of cocoa powder for an extra touch of elegance.