Cassatelle: Sicilian Sweet Ricotta Turnovers

Invite your senses on an irresistible journey with Cassatelle: Sicilian Sweet Ricotta Turnovers. These golden, crisp pastries hold a creamy ricotta filling delicately perfumed with lemon zest and vanilla, creating a treat that feels both decadent and rustic at the same time. Each bite is the perfect balance of flaky pastry, silky-smooth cheese, and just the right touch of sweetness. Whether bringing a burst of sunshine to your tea table or sharing with friends over coffee, Cassatelle: Sicilian Sweet Ricotta Turnovers are a taste of true Sicilian hospitality you’ll want to savor again and again.

Ingredients You’ll Need

Simplicity is the soul of Italian baking and these ingredients come together to create something truly extraordinary. Each element brings its own character to the mix—don’t skip or substitute lightly!

All-purpose flour: The backbone of your pastry, it ensures the turnovers are tender yet sturdy enough to hold the luscious filling.
Granulated sugar: Adds sweetness and helps the dough brown beautifully during frying.
Unsalted butter: Softened butter makes for a delicate, flaky crust that melts in your mouth.
Egg: Binds the dough together while providing richness and a lovely golden hue.
White wine: Gently flavors the dough and helps achieve that perfectly crisp texture—choose a dry white for best results.
Ricotta cheese: This is the heart of your filling; use fresh ricotta if possible for the creamiest texture.
Powdered sugar (for filling and dusting): Sweetens the ricotta to just the right level and adds a snowy finish after frying.
Vanilla extract: Infuses the filling with subtle warmth and depth—it’s a tiny addition with a big impact.
Lemon zest: Brings a burst of citrus freshness that balances the richness of the cheese.
Vegetable oil for frying: Use a neutral-flavored oil to get that golden, crispy shell without influencing the pastry’s taste.

How to Make Cassatelle: Sicilian Sweet Ricotta Turnovers

Step 1: Prepare the Dough

Start your Cassatelle: Sicilian Sweet Ricotta Turnovers by working the flour and granulated sugar together in a large bowl, then cutting in the softened butter until you’ve got a sandy crumb texture. This hands-on process is almost therapeutic and crucial for buttery, delicate results. Add the egg and white wine, mixing until a smooth, supple dough forms. Wrap your dough in plastic and let it rest in the fridge for 30 minutes, giving the gluten a chance to relax for easy rolling later.

Step 2: Mix the Ricotta Filling

While the dough chills, whip up your ricotta mixture. In a clean bowl, blend ricotta cheese, powdered sugar, vanilla extract, and lemon zest until creamy and completely smooth. The lemon zest absolutely makes the filling sing—you’ll notice how the citrus lifts every bite. Taste to make sure it’s sweet and zesty enough for you; this filling is the star, so don’t be shy!

Step 3: Roll Out and Shape the Pastries

Sprinkle your work surface with flour and roll out the rested dough to a thin, even layer, just about 1/8 inch thick. Use a cookie cutter or even a glass to cut out circles (about 3-4 inches across is perfect). Place a heaping teaspoon of filling in the center of each dough circle, then fold over to create a half-moon. Seal the edges firmly—using a fork to crimp them is traditional and helps prevent any of the luscious filling from escaping during frying.

Step 4: Fry to Golden Perfection

Pour vegetable oil into a deep, heavy pan to a depth of about 2 inches. Heat it over medium until a bit of dough sizzles immediately. Working in batches, fry your cassatelle for 3 to 4 minutes per side, turning gently with tongs, until they’re evenly golden and crisp. Transfer them onto paper towels to drain and cool just enough to handle.

Step 5: Final Dusting

While the cassatelle are still warm, shower them generously with powdered sugar. This delicate layer melts ever so slightly onto the surface, creating a sweet, snowy finish that’s the crowning glory of every Cassatelle: Sicilian Sweet Ricotta Turnover.

How to Serve Cassatelle: Sicilian Sweet Ricotta Turnovers

Garnishes

While a dusting of powdered sugar is classic and always lovely, you can take things up a notch with a sprinkle of chopped pistachios or even a hint of grated dark chocolate for extra decadence. If you’re feeling playful, a few curls of lemon zest on top will echo the flavor inside and add a pleasantly aromatic touch.

Side Dishes

Cassatelle: Sicilian Sweet Ricotta Turnovers shine with a simple espresso or a pot of robust coffee. For something more indulgent, enjoy them with a scoop of vanilla gelato or some seasonal fruit—think fresh strawberries or ripe figs. Lightly sweetened whipped cream also works wonders, transforming your cassatelle into an unforgettable dessert plate.

Creative Ways to Present

Arrange your cassatelle on a rustic wooden board, dusted with clouds of powdered sugar, for a traditional Sicilian pastry shop vibe. For gatherings, serve them in individual paper bags or parchment cones, letting guests experience that “just-bought-from-the-bakery” thrill. At holidays, try stacking the turnovers in a pyramid and decorating them with candied fruits for a festive centerpiece everyone will remember.

Make Ahead and Storage

Storing Leftovers

If you somehow end up with extra Cassatelle: Sicilian Sweet Ricotta Turnovers, store them in an airtight container at room temperature for up to a day, or in the fridge for up to three days. The pastry will soften slightly, but a quick refresh (see below) perks them right up.

Freezing

Want to prep in advance? Assemble the cassatelle all the way up to sealing the edges, then place them on a lined tray and freeze until solid. Transfer to a zip-top bag and keep for up to two months. Fry straight from frozen, adding an extra minute or two to the cooking time, for a fresh pastry any time a craving strikes.

Reheating

To revive leftovers, simply arrange the cassatelle on a baking sheet and warm in a 300°F (150°C) oven for about 10 minutes. This restores that signature crispness so every bite is as satisfying as when they were first fried. Be sure to dust again with a little powdered sugar before serving!

FAQs

Can I bake Cassatelle: Sicilian Sweet Ricotta Turnovers instead of frying?

Absolutely! While frying is traditional and gives you that iconic crisp shell, you can brush the turnovers with a bit of egg wash and bake them at 375°F (190°C) until golden, about 20 minutes. The texture will be slightly different but still delicious.

What type of ricotta is best for cassatelle?

Fresh, full-fat ricotta is ideal for Cassatelle: Sicilian Sweet Ricotta Turnovers. If your ricotta is watery, drain it in a cheesecloth-lined sieve for at least an hour to achieve that lush, creamy filling that won’t leak during frying.

Can I prepare the dough or filling ahead of time?

Yes! Both the dough and the ricotta filling can be made the day before. Store the dough tightly wrapped in the refrigerator, and keep the filling in an airtight container until you’re ready to assemble and fry.

Is it possible to use other citrus zest in the filling?

Of course! Orange or even a touch of lime zest can be used in place of lemon for a different citrus profile. Each will bring its own unique spin to your Cassatelle: Sicilian Sweet Ricotta Turnovers.

Can I make mini cassatelle for parties?

Definitely! Simply cut smaller circles from your dough and use a smaller spoonful of filling. The mini turnovers are perfect for gatherings and look beautiful piled up on a platter.

Final Thoughts

Ready to make memories one delicious bite at a time? Cassatelle: Sicilian Sweet Ricotta Turnovers are the kind of treat that transform any day into a festive occasion. Gather your ingredients, invite a friend or two into the kitchen, and let these Sicilian jewels work their warm, sweet magic on everyone lucky enough to try them!