One of the variants from the original recipe of the cassateddi stuffed with ricotta, honey or sugar and spices, are the cassateddi filled with chickpeas and cocoa cream: the taste is typical and very agreeable to the palate.
These home-made pastries are prepared where chickpeas are grown in abundance.
The cassateddi with chickpeas cream are exclusively prepared in Borgetto, a small town in the province of Palermo; however, this filling is used in the Sicilian hinterland and in Calabria’s country towns.
For the Filling
- 12 oz chickpeas flour
- ¼ cup granulated sugar
- 4 oz. bitter cocoa
- ½ cup diced candied fruit
- pinch of vanilla powder
- 1 drop cinnamon oil
- ¼ cup orange liquor or brandy
For the Dough
- 2 lb. Semolina flour
- ½ cup granulated sugar or 6 tablespoons of honey
- 6 tablespoons of olive oil or 4 oz. Crisco or butter
- 2 large eggs
- 2 shots of cognac or vodka or ½ cup of Marsala wine
- small pinch of salt
- zest of 1 lemon
- water if needed
- canola or corn oil for deep frying
- 1. THE FILLING
Use a blender or thoroughly mix all the ingredients in a bowl; filling should be of a nice and smooth consistency. If filling is too watery add more chickpeas flour; if needs more liquid add some more brandy a few drops at the time. Taste it and add more sugar if needed.
- 2. The Dough
Mix all ingredients to make dough and knead for 4-5 minutes. Dough should be smooth and more consistent of bread or pizza dough. Add some water if the dough is too hard to knead. Cover and rest dough for 20/30 minutes. Divide the dough in 4 pieces, and divide each piece into 6 pieces, shape into balls.
- 3. THE CASSATEDDI
Roll each piece of dough with a rolling pin to 1/8 inch, giving an elliptical shape. In the center of each piece, place 1 teaspoon of filling, and pull over the stuffed dough the long way, in the shape of a half moon, press down on the borders, making sure they are properly sealed to avoid the filling from leaking. Place them in a greased baking sheet. When you have prepared all the cassatelle proceed with the cooking.
- 4. THE FRYING
Over a medium heat, deep fry the cassatelle and turn until golden on both sides. Transfer to a dish covered with paper towels to drain. Sprinkle with granulated sugar or honey and serve hot or cold.
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