Cassatelle (Fried Triangles of Dough Stuffed with Ricotta)

Two days before making the recipe:
Place the 3 pounds ricotta used in the filling in a colander to drain, cover and refrigerate for two days. The ricotta should feel dry to the touch before using.

Dough:
7 cups flour
1 cup shortening
1/2 tsp. salt
oil for frying
1/2 cup sugar
1 1/4 cups lukewarm water
1 egg white beaten (reserve)

Cut shortening into flour and salt. Dissolve sugar in warm water and beat into flour to form a pie dough. Knead well, then cut into 4 pieces. Knead each piece again then cover and set aside for 1 hour.

Filling:
3 lbs. ricotta
1/2 cup mini chocolate chips
1 tsp. cinnamon
1 tsp. vanilla
1/2 cup sugar

Combine drained ricotta with remaining filling ingredients; set aside.

Roll dough to 1/8-inch thickness. Cut into 3 1/2-inch squares. Brush squares with egg white. Fill center with 1 tbsp. of ricotta filling; fold dough over to make a triangle. Seal edges with the tines of a fork. Prick top. Placed filled triangles on a floured cloth.

Heat oil. Place Cassatelle gently in hot oil. Do not crowd. When edges are gold in color, turn and carefully fry on other side. Remove, drain on paper towels. Dust with confectioners sugar to serve.

Origin: Rose Van Saake (a tradition in her Sicilian family)
Source: Preserving Our Italian Heritage by Sons of Italy Florida Foundation

Hi Cyndi,

I looked through all of my Italian cookbooks and found one recipe - I hope this is the one you're looking for!

Happy Holiday Cooking,

Betsy