makes
24
prep
30 minutes
cook
30 minutes
difficulty
Mid
makes
24
serves
preparation
30
minutes
cooking
30
minutes
difficulty
Mid
level
The ricotta needs to be quite dry, so make sure you buy the type that has been drained in a perforated basket. The less traditional filling of lemon and ricotta is quite delightful, although you can easily substitute the lemon zest, honey and vanilla with 30 g (1 oz) of chopped dark chocolate and an extra teaspoon of sugar, for a more traditional version.
Ingredients
- 1 egg white, for brushing
- grapeseed, peanut or sunflower oil, for deep-frying
- icing (confectioners’) sugar, for dusting
Pastry
- 250 g (9 oz/1⅔ cups) 00 weak (cake) flour, plus extra for dusting
- 30 g (1 oz) caster (superfine) sugar pinch of salt
- 2 tsp extra-virgin olive oil
- 1 tbsp marsala
Filling
- 200 g (7 oz) fresh drained ricotta
- 30 g (1 oz) caster (superfine) sugar
- zest of 1 lemon
- ¼ tsp vanilla essence
- 1 tsp honey
Resting time: 30 minutes
Instructions
To make the pastry, sift the flour into a medium-sized bowl and whisk in the sugar and salt. Using a wooden spoon, mix in the olive oil and Marsala and gradually add 130 ml (4½ oz) water until it forms a cohesive mass. Tip out onto a clean work surface and knead the dough for about 2 minutes until it is smooth and soft. Transfer to a bowl, cover with plastic wrap and set aside to rest for 30 minutes.
To make the filling, place all of the ingredients in a bowl and mash with a fork until smooth. Alternatively, combine the ingredients in a food processor. Set aside until ready to use.
Cut the dough in half, then roll out one half on a lightly floured work surface to 2 mm (1/16 in) thick. Cut out circles of dough using a 9 cm (3½ in) round cookie cutter. Place 2 heaped teaspoons of the ricotta filling on each circle and lightly run your finger dipped in egg white around the rim. Fold the circle of dough in half enclosing the ricotta and press down gently to seal, making sure no air is trapped inside. Place on a lightly floured baking tray and repeat for the remaining cassatelle. You can knead and roll out the scraps of dough to make additional cassatelle.
Place plenty of oil in a small saucepan with a high side or use a deep-fryer. Heat the oil to 170°C (340°F) or until a scrap of dough dropped into the oil bubbles immediately. Cook the cassatelle in batches of 2–3 for 3½–4 minutes, turning halfway, until golden brown all over. Drain on kitchen towel and set aside to cool slightly.
Dust with icing sugar and serve warm.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
The ricotta needs to be quite dry, so make sure you buy the type that has been drained in a perforated basket. The less traditional filling of lemon and ricotta is quite delightful, although you can easily substitute the lemon zest, honey and vanilla with 30 g (1 oz) of chopped dark chocolate and an extra teaspoon of sugar, for a more traditional version.
