Cassateddi are traditional Sicilian cookies that bring a delightful burst of flavor with every bite. These crescent-shaped treats are typically filled with a rich mixture of ricotta cheese, sugar, and citrus zest, making them a perfect balance of sweet and tangy. Originating from Sicily, cassateddi offer a taste of authentic Italian heritage that’s both comforting and irresistible.
Cassateddi Recipe
Ingredients
- 2 cups all-purpose flour, plus extra for dusting
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
- Zest of 1 lemon
- Pinch of salt
For the filling:
- 1 cup ricotta cheese, drained
- 1/2 cup powdered sugar
- 1/4 cup candied orange peel, finely chopped
- 1 tsp cinnamon
- 1 tbsp lemon zest
Step-by-Step Instructions
Step 1: Prepare the dough
In a large bowl, combine the flour, granulated sugar, and pinch of salt. Add the softened butter and rub it gently into the dry ingredients until the mixture becomes crumbly. Beat the egg with vanilla extract and lemon zest. Add the egg mixture to the bowl and knead gently until a smooth dough forms. Wrap the dough in plastic and refrigerate for 30 minutes.
Step 2: Make the filling
In a separate bowl, mix the ricotta cheese, powdered sugar, candied orange peel, cinnamon, and lemon zest. Stir until the filling is creamy and well combined. Refrigerate until ready to use.
Step 3: Shape the cassateddi
Preheat oven to 350°F (175°C). Lightly flour your work surface. Roll out the dough to 1/8-inch thickness. Using a round cutter (about 3 inches in diameter), cut out circles. Place a teaspoon of the ricotta filling in the center of each circle. Fold the dough over to form a crescent shape and press the edges firmly to seal. Use a fork to crimp the edges for a decorative finish.
Step 4: Bake the cookies
Transfer the formed cassateddi to a parchment-lined baking sheet. Bake for 18–20 minutes or until the edges turn golden brown. Remove from oven and let cool completely on a wire rack.
Step 5: Finishing touch
Once cooled, dust generously with powdered sugar to highlight their traditional look and sweet flavor.
Cooking Details Table
| Ingredient | Amount | Preparation Notes |
|---|---|---|
| All-purpose flour | 2 cups | Plus extra for dusting |
| Granulated sugar | 1/2 cup | |
| Unsalted butter | 1/2 cup | Softened |
| Large egg | 1 | Beaten with vanilla and lemon zest |
| Vanilla extract | 1 tsp | |
| Lemon zest | Zest of 1 lemon | Divided between dough and filling |
| Pinch of salt | 1 | |
| Ricotta cheese | 1 cup | Well drained |
| Powdered sugar | 1/2 cup (plus extra for dusting) | Powdered sugar dusting optional |
| Candied orange peel | 1/4 cup | Finely chopped |
| Cinnamon | 1 tsp |
“Cassateddi are a celebration of Sicilian flavor wrapped in a tender, buttery dough, showcasing the perfect harmony of sweet ricotta, citrus zest, and spice.”
Let’s roll up our sleeves and create these authentic cassateddi cookies that bring a taste of Sicily right to our kitchen table.
Ingredients
To create authentic Cassateddi, we need carefully selected Ingredients that ensure the perfect balance between the tender dough and the flavorful filling. Below is a detailed list of everything required for our traditional Sicilian cookies.
Dough Ingredients
We start with the dough, which should be soft yet sturdy enough to hold the filling and maintain the iconic crescent shape.
| Ingredient | Quantity | Notes |
|---|---|---|
| All-purpose flour | 3 cups (360 g) | Sifted for lightness |
| Granulated sugar | 1/4 cup (50 g) | Adds subtle sweetness |
| Unsalted butter | 1/2 cup (115 g) | Softened, for tenderness |
| Egg | 1 large | Binds dough elements |
| Whole milk | 1/4 cup (60 ml) | For pliability |
| Fresh lemon zest | 1 tsp | Adds aromatic brightness |
| Vanilla extract | 1 tsp | Enhances flavor |
| Salt | 1/4 tsp | Balances sweetness |
Filling Ingredients
The filling is the soul of Cassateddi, a combination that brings sweet and tangy notes with creamy texture.
| Ingredient | Quantity | Notes |
|---|---|---|
| Ricotta cheese | 1 1/2 cups (375 g) | Well-drained, fresh and smooth |
| Granulated sugar | 3/4 cup (150 g) | Sweetens the rich cheese |
| Candied orange peel | 1/4 cup (40 g) | Finely chopped for citrus pop |
| Fresh lemon zest | 1 tsp | Adds zest to the cheese filling |
| Ground cinnamon | 1/2 tsp | Adds warm spice |
Optional Ingredients for Garnish
We can add these optional garnishes after baking to enhance both the presentation and flavor profile of Cassateddi.
- Powdered sugar — Light dusting for sweetness and classic look.
- Honey drizzle — Adds gloss and extra sweetness.
- Extra candied orange peel — Finely chopped for a colorful finish.
- Chopped pistachios — For a crunchy contrast and vibrant color.
“Using fresh lemon zest both in the dough and filling deepens the authentic Sicilian flavor that defines Cassateddi.”
With these ingredients ready, we are set to craft our irresistible Cassateddi filled with tradition and taste.
Equipment Needed
To craft our authentic Cassateddi cookies with precision and ease, gathering the right equipment is essential. This will ensure every step from mixing to shaping runs smoothly and the final cookies boast that characteristic texture and flavor.
Essential Tools for Dough Preparation and Filling
- Mixing Bowls: Use at least two medium-sized bowls — one for the dough ingredients and one for the ricotta filling. Opt for glass or stainless steel for easy cleaning.
- Whisk and Wooden Spoon: A whisk for beating eggs and sugar, and a sturdy wooden spoon to gently fold ingredients together.
- Measuring Cups and Spoons: Accurate measurement tools guarantee the perfect balance in dough and filling.
- Microplane or Fine Grater: To zest fresh lemon— essential for that bright citrus flavor in both dough and filling.
- Sifter: Sifting the flour and powdered sugar removes lumps and aerates these dry ingredients, leading to a tender dough.
Equipment for Shaping and Baking
- Rolling Pin: A medium-sized rolling pin helps roll the dough to an even thickness of about 1/8 inch.
- Pastry Cutter or Sharp Knife: For cutting dough into identical rounds (approximately 3 inches in diameter).
- Small Spoon or Melon Baller: Perfect for portioning the ricotta filling evenly onto each dough round.
- Baking Sheets: Non-stick or lined with parchment paper for even baking without sticking.
- Cooling Rack: Allows cookies to cool evenly, maintaining crisp edges and preventing sogginess.
- Fine Mesh Sieve (optional): To dust the finished Cassateddi with powdered sugar for a delicate presentation.
Equipment Summary Table
| Equipment | Purpose | Tips |
|---|---|---|
| Mixing Bowls | Prepare dough and filling | Use separate bowls to avoid mixing flavors prematurely |
| Whisk and Wooden Spoon | Mix and fold ingredients | Whisk eggs with sugar until smooth; fold gently to retain fluffiness |
| Measuring Cups/Spoons | Accurately measure dry and wet ingredients | Level off dry ingredients for precision |
| Microplane/Grater | Extract lemon zest | Zest only the yellow part to avoid bitterness |
| Sifter | Aerate flour and sugar | Sift twice if flour is clumpy |
| Rolling Pin | Roll dough evenly | Lightly flour surface to prevent sticking |
| Pastry Cutter/Knife | Cut dough rounds | Sharpen knife for clean edges |
| Small Spoon/Melon Baller | Portion filling | Keep portions consistent for uniform cookies |
| Baking Sheets | Bake cookies | Use parchment paper or silicone mats |
| Cooling Rack | Cool cookies | Prevent moisture buildup under cookies |
| Fine Mesh Sieve (optional) | Dust powdered sugar | Gently dust for a delicate touch |
By assembling these tools before starting, we create a workflow that respects the traditional Cassateddi recipe while ensuring consistent, delicious results. Each piece of equipment aids in bringing the rich Ricotta filling and tender dough together into those iconic crescent shapes we all love.
Instructions
Follow these detailed steps to create authentic Cassateddi cookies that deliver the perfect balance of texture and flavor. Each stage is crafted to ensure our traditional Sicilian recipe shines through in every bite.
Preparing the Dough
- In a large mixing bowl, combine all-purpose flour and a pinch of salt to enhance flavor.
- Add unsalted butter, cut into small cubes, and work it into the flour using your fingertips until the mixture resembles coarse crumbs.
- In a separate small bowl, whisk together granulated sugar, egg, whole milk, fresh lemon zest, and vanilla extract.
- Gradually pour the wet mixture into the flour and butter blend, stirring gently until the dough begins to come together.
- Transfer the dough onto a lightly floured surface and knead briefly until smooth and elastic, approximately 3 to 5 minutes.
- Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes. This step firms the dough, making it easier to roll and shape.
Making the Filling
- Ensure the ricotta cheese is well-drained to avoid a runny filling. Use a fine sieve or cheesecloth to remove excess moisture.
- In a medium bowl, mix the ricotta with granulated sugar, candied orange peel, fresh lemon zest, and a pinch of ground cinnamon.
- Stir until all ingredients are fully combined into a smooth, fragrant filling.
- Taste and adjust sugar or lemon zest according to preference for a perfectly balanced sweet and tangy filling.
Assembling the Cassateddi
- Remove the chilled dough from the refrigerator and roll it out on a floured surface to about 1/8 inch thickness.
- Using a pastry cutter or sharp knife, cut the dough into squares approximately 3 inches by 3 inches.
- Place a small spoonful (about 1 teaspoon) of the prepared ricotta filling in the center of each square.
- Moisten the edges lightly with water to help seal during shaping.
Shaping the Cassateddi
- Fold each square diagonally to form a triangle enclosing the filling.
- Press the edges firmly together to seal, then fold the sealed edge upward to create the traditional crescent shape.
- Use a fork to gently crimp the edges, ensuring the filling stays inside during cooking while adding a decorative touch.
- Place the shaped cookies on a baking sheet lined with parchment paper, spaced at least 1 inch apart to prevent sticking.
Cooking Methods
| Method | Temperature | Cooking Time | Texture Outcome |
|---|---|---|---|
| Baking | 350°F (175°C) | 20-25 minutes | Lightly golden with a crisp exterior |
| Frying | 350°F (175°C) oil | 2-3 minutes per side | Golden brown with a tender interior |
- For baking: Preheat the oven to 350°F (175°C). Bake the cookies until edges are golden and firm but not browned.
- For frying: Heat neutral oil (such as vegetable or canola) to 350°F. Fry the cassateddi in batches until they puff up and turn golden brown, draining on paper towels.
Serve the cassateddi warm or at room temperature. Optionally, garnish with a dusting of powdered sugar, a drizzle of honey, or a sprinkle of chopped pistachios to enhance both presentation and taste.
Tips for Perfect Cassateddi
To achieve the ideal texture and flavor of cassateddi, following these essential tips will guide us through the process with precision and confidence.
Choose Quality Ingredients
Using fresh and high-quality ingredients is the foundation for perfect cassateddi. Always select:
- Creamy, well-drained ricotta cheese to avoid soggy filling
- Freshly grated lemon zest and candied orange peel for vibrant citrus notes
- Unsalted butter at room temperature for smooth dough elasticity
Dough Preparation Tips
- Chill the dough for at least 30 minutes before rolling. This helps relax the gluten, making the dough easier to handle and preventing shrinking during baking or frying.
- Roll the dough evenly to about 1/8 inch (3 mm) thickness to ensure consistent baking and a tender crumb.
Filling Consistency
- Make sure the ricotta filling is well-drained and slightly dry. Excess moisture leads to watery filling and may cause the cassateddi to lose shape. We recommend draining the ricotta in a fine mesh strainer for at least 1 hour or pressing it gently with paper towels.
- Mix the filling ingredients evenly to distribute the sugar, zest, and cinnamon for a harmonious flavor profile.
Shaping the Cassateddi
- Use a small spoon or melon baller to portion the filling equally (about 1 tablespoon). This makes assembly uniform and baking predictable.
- Seal the edges well by pressing firmly with your fingers or a fork to prevent the filling from leaking during cooking.
Baking vs Frying Temperature and Time
| Cooking Method | Temperature | Cooking Time | Notes |
|---|---|---|---|
| Baking | 350°F (175°C) | 20–25 minutes | Bake until light golden brown |
| Frying | 350°F (175°C) oil | 2–3 minutes each | Fry until golden and crisp |
- For baking, preheat your oven fully to ensure even cooking.
- For frying, maintain a consistent oil temperature to avoid greasy cassateddi. Use a thermometer for accuracy.
Serving and Garnish Suggestions
- Serve warm for a soft, melt-in-your-mouth experience or at room temperature to enjoy the full flavor development.
- Finish with a dusting of powdered sugar or a drizzle of honey to enhance sweetness.
- Add extra candied orange peel or chopped pistachios for visual appeal and a delightful textural contrast.
“Perfect cassateddi depend not only on the recipe but on mindful attention to ingredient quality and technique.”
By adhering to these tips, our cassateddi will showcase the authentic Sicilian flavor and texture that makes this treat truly unforgettable.
Serving Suggestions
To best enjoy our Cassateddi, serving them with thoughtful accompaniments enhances their rich flavor and traditional charm. Follow these steps for an unforgettable experience:
- Serve warm or at room temperature
We recommend serving the cookies warm to highlight the soft ricotta filling and tender, buttery dough. If preferred, room temperature works beautifully, allowing the citrus zest and cinnamon notes to linger enticingly.
- Dust with powdered sugar
A light dusting of powdered sugar adds a delicate sweetness and a classic finish. Use a fine sifter to distribute evenly just before serving.
- Drizzle with honey
For a richer touch, drizzle local or wildflower honey over each cassateddu. The honey’s natural floral notes complement the orange and lemon zest in the filling.
- Garnish with candied orange peel or chopped pistachios
Adding extra candied orange peel enhances the citrus aroma, while chopped pistachios introduce a pleasant crunch and vibrant color contrast.
- Pair with beverages
Traditional Italian pairings work well here: serve alongside a hot cup of espresso, cappuccino, or a glass of sweet dessert wine like Marsala.
| Serving Element | Description | Tips |
|---|---|---|
| Powdered sugar | Light dusting for sweetness and visual appeal | Use a fine sifter shortly before serving |
| Honey | Adds depth and floral sweetness | Drizzle sparingly to avoid overpowering flavors |
| Candied orange peel | Enhances citrus aroma and texture | Place atop or inside the folded cookies |
| Chopped pistachios | Adds crunch and color contrast | Toast lightly for a nuttier flavor |
| Beverage pairings | Espresso, cappuccino, Marsala dessert wine | Serve warm beverages for cozy complement |
“Serving cassateddi with these traditional touches elevates the authentic Sicilian experience, making each bite a celebration of Italy’s culinary heritage.“
By confidently combining these options, we can create a delightful platter that welcomes guests and family alike with warmth and authenticity.
Make-Ahead and Storage Instructions
To preserve the freshness and deliciousness of our Cassateddi, following proper make-ahead and storage guidelines is essential. Here’s how to store these delightful Sicilian cookies to maintain their signature texture and flavor.
Making Cassateddi Ahead of Time
We can prepare the dough and filling up to 2 days in advance. Follow these steps:
- Dough: After mixing, wrap the dough tightly in plastic wrap and refrigerate. Chilling the dough enhances the flavor and makes shaping much easier.
- Filling: Store the ricotta filling in an airtight container in the refrigerator.
Before assembling, bring the dough to room temperature for about 15 minutes to soften slightly for easier handling.
Storing Baked or Fried Cassateddi
Once cooked, allow the cassateddi to cool completely on a cooling rack. Then store according to these guidelines:
| Storage Type | Method | Duration | Notes |
|---|---|---|---|
| Room Temperature | Store in an airtight container | 2 days | Keeps cookies crisp; best eaten within this time frame. |
| Refrigeration | Airtight container or wrapped in foil | Up to 1 week | May soften; bring to room temp before serving. |
| Freezing | Place in single layer on baking sheet, freeze. Then transfer to airtight freezer-safe container | Up to 3 months | Thaw in refrigerator overnight. Reheat in oven for freshness. |
Reheating and Serving After Storage
To enjoy cassateddi that were refrigerated or frozen, reheat gently to restore their original texture:
- Preheat oven to 325°F (160°C).
- Place cookies on a baking sheet lined with parchment.
- Heat for 5–7 minutes if refrigerated, or 10–12 minutes if frozen.
- Allow to cool slightly before serving.
Avoid microwaving as it may cause softness or sogginess, which detracts from the signature flaky texture.
Important Tips for Long-Lasting Quality
“Proper storage is key to maintaining the balance of crispy dough and creamy ricotta filling that defines authentic cassateddi.”
- Use airtight containers to keep the cookies from absorbing moisture or odors.
- For extended freshness, separating layers with parchment paper prevents sticking.
- Freezing homemade cassateddi is a great option for batch preparation without sacrificing flavor.
These make-ahead and storage instructions ensure we can enjoy cassateddi’s sweet, tangy, and comforting flavors any time we crave an authentic Sicilian treat.
Conclusion
Cassateddi bring a taste of Sicily right into our kitchens with their unique blend of sweet ricotta and bright citrus flavors. Making these cookies is a rewarding experience that connects us to a rich culinary tradition while allowing room for creativity in presentation and pairing.
With the right ingredients, tools, and techniques, we can confidently craft cassateddi that impress both in flavor and appearance. Whether baked or fried, these cookies offer a delightful treat perfect for any occasion or simply to enjoy alongside a warm cup of espresso.
Frequently Asked Questions
What are cassateddi cookies?
Cassateddi are traditional Sicilian crescent-shaped cookies filled with a sweet mixture of ricotta cheese, sugar, and citrus zest. They offer a tangy, flavorful taste linked deeply to Italian heritage.
What ingredients are needed to make cassateddi dough?
The dough requires all-purpose flour, granulated sugar, unsalted butter, an egg, whole milk, fresh lemon zest, vanilla extract, and salt. High-quality ingredients ensure the best texture and flavor.
What is in the filling of cassateddi?
The filling is made of well-drained ricotta cheese, granulated sugar, candied orange peel, fresh lemon zest, and ground cinnamon, creating a sweet and tangy blend.
How do you shape cassateddi cookies?
After rolling out the dough, fill small portions of the ricotta mixture, then fold and seal into crescent shapes before baking or frying. Chilling the dough helps for easier handling.
What are the cooking methods for cassateddi?
Cassateddi can be either baked at a specific temperature and time or fried. Both methods yield delicious, authentic cookies with slightly different textures.
How should cassateddi be served?
Serve cassateddi warm or at room temperature, dusted with powdered sugar, drizzled with honey, and garnished with candied orange peel or chopped pistachios. Pair well with espresso, cappuccino, or dessert wine.
Can cassateddi dough and filling be made ahead of time?
Yes, you can prepare the dough and filling up to two days in advance, which helps save time and enhances flavor.
How do you store cassateddi cookies?
Store baked or fried cassateddi at room temperature, in the refrigerator, or freezer depending on how soon you plan to eat them. Proper storage maintains freshness and flavor.
What equipment is needed to make cassateddi?
Essential tools include mixing bowls, whisk, measuring cups, microplane for zesting, sifter, rolling pin, pastry cutter or knife, spoon or melon baller, baking sheets, and cooling rack.
What tips ensure perfect cassateddi?
Use high-quality ricotta and fresh citrus zest, ensure the filling has the right consistency, chill the dough, and follow precise baking or frying temperatures for the best results.