Cassatelle di Agira are the traditional half-moon pastries of Agira, in the province of Enna. The classic filling is made with chickpeas, cocoa and almonds; this pistachio version fills the soft, golden dough with Scyavuru Pistachio Cream 25% and tops it with more cream and chopped pistachios.

The dough needs no resting and the pastries bake in under 20 minutes. Keep them in a closed container so they stay crisp. Looking for another Sicilian biscuit with pistachio cream? Try Rame di Napoli with Pistachio.

Difficulty: Easy
Course: Pastry
Time: Prep about 20 min · Bake 15—20 min
Made with: Scyavuru Pistachio Cream 25%

Ingredients for cassatelle di Agira

  • 400 g flour 00
  • 180 g granulated sugar
  • 120 ml seed oil
  • 3 eggs
  • 1 sachet vanillin
  • Scyavuru Pistachio Cream 25%: 1 tsp per pastry, plus extra to decorate
  • Chopped pistachios

How to make cassatelle di Agira

  1. 1. Dough Whisk the eggs with the sugar and vanillin by hand. Stir in the oil, then the flour, and knead until smooth. Add a little more flour if it’s sticky. It doesn’t need to rest.
  2. 2. Cut Roll the dough out and cut half-moon shapes.
    Cutting rounds from rolled-out cassatelle dough
  3. 3. Fill Put a teaspoon of Pistachio Cream in the middle of each one, fold it over and press the edges shut.
    Spooning pistachio cream onto the dough rounds
    Folding the dough over the pistachio filling and sealing the edges
  4. 4. Bake Place them on a lined tray and bake at 180 °C (static) for 15—20 minutes.
  5. 5. Decorate Leave them to cool on the tray, then top with more Pistachio Cream and chopped pistachios.

Tips

  • Keep them in a closed container so the pastry stays crisp.

Try it with…

Did you know?

  • The traditional filling is made of chickpeas, cocoa, almonds, sugar and lemon zest.
  • The cassatella di Agira is on the official list of traditional food products (PAT) of Sicily.

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