Cassatelle di Agira
Sicilian stuffed pastries

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Cassatelle di Agira

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Ingredients

Adjust Servings:
For the dough:
600 g Plain flour
200 g Caster sugar
250 g Butter
1 Egg
2 tbsp Cold water
For the pastry filling:
300 g Almonds
250 g Caster sugar
370 ml Cold water
90 g Cocoa powder
1 Orange zest
1 Lemon zest
40 g Plain flour
1 tsp Cinnamon
Icing sugar
Cuisine:

Ingredients

  • For the dough:

  • For the pastry filling:

Directions

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These delicious little pastries are a fantastic alternative to mince pies. The shortcrust pastry is stuffed with a festive fragrant filling of cocoa, cinnamon, almond and lemon and orange zest, then baked in the oven until crisp and golden.

Agira is a small village near Enna that is famous for these sweet pastries. Please try this recipe, you will fall in love with them. The sweetness of the almonds, the richness of the chocolate and the cinnamon are perfect for this time of year.

Cassatelle di Agira
Cassatelle di Agira

Begin by making the dough. In a large bowl mix together the flour, sugar, suet, egg and a couple of tablespoons of water (add more if the dough is dry), until you obtain a smooth dough. Cover the bowl with cling film and leave to rest for 1 hour.

Meanwhile, prepare the filling. Add all the ingredients (except the chickpea flour) to a large saucepan and bring to the boil. Add the chickpea flour and stir with a wooden spoon to avoid lumps. Cook the mixture until thick enough to hold a wooden spoon vertically when stuck in the middle of the pan.

Preheat the oven at 170°C.

Roll the dough into thin sheet and cut into rounds with a 8.5cm pastry cutter. Place a spoonful of filling in the middle of each pastry round and fold like a little empanada or turnover (make sure that all the edges are well-sealed).

Brush with extra virgin olive oil and transfer to a baking tray lined with parchment paper. Bake for 25 minutes, then allow to cool for 15 minutes or so. Dust with icing sugar and serve.

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