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Cassatelle di Agira Recipe

These delicious pastries originates from the island of Sicily. The shortcrust pastry is stuffed with a filling of cocoa, cinnamon, almond, lemon and orange zest. They are baked in the oven until crisp and golden.



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INGREDIENTS

FOR PASTRY

  • 600 g plain flour
  • 200 g sugar
  • 250 g butter
  • 1 egg
  • 2 tablespoons of water

FOR FILLING

  • 300 g almonds
  • 250 g sugar
  • 370 ml water
  • 60 g cocoa powder
  • 30 g unsweetened cocoa powder
  • 1 orange zest
  • 1 lemon zest
  • 40 g chickpea flour, sifted
  • 1 tablespoon cinnamon
  • icing sugar

PREPARATION

  1. Make the dough by mixing together the flour, sugar, butter, egg and a couple of tablespoons of water, until you get a smooth dough. Wrap the dough with cling film and leave to rest for an hour.

  2. In the meantime prepare the filling. Add all the ingredients (except the chickpea flour) to a large saucepan and bring to the boil. Then add the chickpea flour and stir with a wooden spoon to avoid lumps. Cook the mixture until thick.

  3. Roll the dough into thin sheet and cut into rounds (8.5 cm in diameter). Place a spoonful of filling in the middle of each pastry round and fold, making sure edges are well-sealed.

  4. Brush each pastry with extra virgin olive oil and transfer to a baking tray lined with parchment paper. 

  5. Bake in preheated oven on 170°C for about 25 minutes - until cassatelle are golden. Allow them to cook for about 15 minutes and dust with icing sugar.


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