Nonna Pipina's Cassatelle

15.jpg

As a child I adored spending afternoons in the Kitchen with my Grandmother watching and helping her cook. Here is another of her wonderful recipes that she passed down to my mother and now onto me.  A simple and delicious dessert or treat. Enjoy xx  

Ingredients   

Filling

250g ricotta

4-tablespoon sugar

2-tablespoon brandy (Napoleon)

½ teaspoon ground cinnamon

Pastry

3 eggs

175g butter

1 cup cream

300g plain flour

300g self-raising flour

½ teaspoon ground cinnamon

1-cup sugar

Icing sugar for dusting

Method

For the filling, in a bowl mix together ricotta, sugar, brandy & cinnamon, set aside.

To make the pastry, mix eggs, sugar, butter, cream, cinnamon, self & plain flour in a bowl. Knead on a lightly floured surface to form a firm dough.

Roll out the dough on a floured surface to 5mm thickness.

Cut the dough into circles using large biscuit cutter (10 cm in diameter).

Place a large spoonful of filling onto the center of each.

Fold over  to form a half moon shape and crimp the edges with a fork. Trim the pastry around the edge.

In a lightly oiled fry pan cook each cassatelle on both sides until golden brown.

Set aside to cool.

Dust with icing sugar to serve.

 Lydia Schiavello 

Lydia Schiavello 

 Lydia Schiavello 

Lydia Schiavello 

 Lydia Schiavello 

Lydia Schiavello 

 Lydia Schiavello 

Lydia Schiavello 

 Lydia Schiavello 

Lydia Schiavello 

 Lydia Schiavello 

Lydia Schiavello 

 Lydia Schiavello 

Lydia Schiavello 

 Lydia Schiavello 

Lydia Schiavello 

 Lydia Schiavello 

Lydia Schiavello 

 Lydia Schiavello 

Lydia Schiavello 

 Lydia Schiavello 

Lydia Schiavello 

 Lydia Schiavello 

Lydia Schiavello