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Sicilian Cuisine with Jolanta – CASSATELLE DI AGIRA

Serves 30 



Pastry dough: Pastry filling:
600 g flour

200 g sugar

250 g butter 

1 egg

2 tbsp water

300 g almonds

250 g sugar

370 g water

120 g cocoa powder

1 orange zest only

1 lemon zest only

50 g chickpea flour

1 tsp cinnamon

icing sugar (Melis)




  • Begin by making the dough. In a large bowl mix together the flour, sugar and diced cold butter, add egg and a 2 tablespoons of cold water (add more if the dough is dry), until you obtain a smooth dough. Cover the dough with cling film and leave to rest for 30 min in the fridge.
  • Meanwhile, prepare the filling. Finely grind the toasted almonds with the lemon and orange peels. Add grounded almonds together with the water, sugar and cinnamon to a large saucepan and bring to the boil over low heat, stirring very often to make the mixture very homogeneous. Once it has boiled, pour in the cocoa powder and stir constantly. Add the chickpea flour a little at a time and let it cook for another 5-10 min and stir constantly with a wooden spoon to avoid lumps. Cook the mixture until thick enough. When it’s cooked, place the cream to cool in a ceramic container, taking care to stir it from time to time with a wooden spoon to prevent it from hardening on the surface.
  • Preheat the oven at 170°C.
  • Roll the dough into a thin sheet and cut into rounds with a 8.5 cm 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 in the oven for 25 minutes, then allow to cool for 15 minutes. Dust with icing sugar and serve.



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