Cassatelle di Agira – Sicilian stuffed pastries
Sicilian turnover pastries filled with an almond, cocoa and citrus filling, dusted with icing sugar.
⏱️ Prep: 45 min🍳 Cook: 25 min🍽️ Makes 30
Ingredients
| 600 g | flour (dough) | |
| 200 g | sugar (dough) | |
| 250 g | suet or butter (dough) | |
| 1 pcs | egg (dough) | |
| 2 tbsp | 30 ml | water (dough) |
| 300 g | almonds (filling) | |
| 250 g | sugar (filling) | |
| 370 ml | water (filling) | |
| 90 g | cocoa powder (filling) | |
| 1 pcs | orange zest, grated (1 orange) | |
| 1 pcs | lemon zest, grated (1 lemon) | |
| 40 g | chickpea flour, sifted | |
| 1 tsp | 5 ml | cinnamon |
| — | icing sugar, for dusting |
Instructions
- 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/gas mark 3.5.
- 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.
- Cook for 25 minutes, then allow to cool for 15 minutes or so. Dust with icing sugar and serve.