These ricotta cream turnovers from Sicily are hard to resist and even harder to stop at only one. The crunchy crust encases warm and oozing ricotta and chocolate. They are best when warm. Let me know if you could eat only one. I couldn't!
Cassatelle alla Siciliana
Makes about 18 pastries
For the dough:
3 1/2 cups all-purpose flour, sifted
1/3 cup granulated sugar
1/4 cup vegetable oil
3 tablespoons Marsala wine
2 tablespoons lemon juice
Pinch of salt
1/2 cup water, plus more if necessary
For the filling:
24 ounces sweet ricotta
3/4 cup confectioners’ sugar, plus more for the garnish
4 ounces chocolate chips
1/8 teaspoon ground cinnamon
1 egg white
About 3 cups oil for frying
Mix together the flour, sugar, oil, wine, lemon juice and salt. Add half the water and combine into a ball. If the mixture does not come together, add more water as necessary to form a soft dough. (You should only knead the dough enough to form a homogenous dough—overworking it will make the crust tough.) Divide into 3 disks and wrap in plastic. Let rest for 30 minutes.
For the filling, mix together the ricotta and sugar until they are combined. Add the chocolate chips and cinnamon and stir together.
Roll the dough to 1/8-inch thick and cut into circles about 5 inches in diameter. Fill each circle with about 2 tablespoons of ricotta cream, brush edge with egg white, and fold over. Use a fork to seal the closed edge.
Heat the oil to 350 degrees F in a sauté pan. Fry the cassatelle, turning frequently, until golden brown, about 4 minutes. (Do not overcrowd the pan.) Drain on paper towels and dust with confectioners’ sugar. They are best when they are still slightly warm. Buon Appetito!