Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Marsala Ricotta Spagnolette: A Soft, Sweet Sicilian Treat
Discover Marsala-style ricotta spagnolette — soft Sicilian pastries filled with creamy ricotta, chocolate and warm spices. Perfect for a special breakfast or an elegant dessert.
🛒 Ingredients
- ✓ 450 g plain flour
- ✓ 350 g sugar
- ✓ 5 eggs
- ✓ 50 g cornflour
- ✓ 10 g bicarbonate of soda
- ✓ 1 sachet vanilla sugar
- ✓ 500 g ricotta
- ✓ 150 g sugar (for the filling)
- ✓ 80 g dark chocolate chips
- ✓ Ground cinnamon
- ✓ Icing sugar for dusting
📊 Nutritional Information
These Marsala ricotta spagnolette are a delicious tribute to the sweet traditions of western Sicily — particularly the sun-drenched city of Marsala.
Light and soft like a rustic ladyfinger, each pastry is filled with silky ricotta cream dotted with dark chocolate and gently scented with cinnamon. They’re the sort of treat you might find in a small Sicilian pasticceria on a spring morning, enjoyed with the first coffee of the day.
Whether you serve them as a special breakfast or as a delicate dessert after dinner, these spagnolette capture the gentle warmth of Sicilian hospitality — one bite and you’re instantly transported to the cobbled streets and sea breezes of Marsala.
👨🍳 Preparation
- 1
Drain the ricotta in a fine colander to remove excess liquid.
- 2
Once dry, pass it through a sieve into a bowl, then mix in the cinnamon and chocolate chips until smooth and creamy.
- 3
In a separate bowl, whisk the sugar, bicarbonate of soda and vanilla sugar. Add the eggs and mix until pale and fluffy.
- 4
Gradually fold in the sifted flour and cornflour, keeping the mixture light.
- 5
Roll the dough out on a floured surface and cut discs roughly 8 cm wide.
- 6
Place a spoonful of ricotta filling in the centre of each disc, then fold and seal the edges carefully.
- 7
Arrange the filled pastries on a lined baking tray and bake at 200°C for about 10 minutes, until lightly golden.
- 8
Leave to cool slightly, then dust with icing sugar and a hint of cinnamon before serving.
💡 Tips and Variations
Add a little grated orange zest to the ricotta filling for a brighter, more aromatic version.
If you prefer a sweeter filling, increase the sugar slightly according to taste.
📦 Storage
- • Keep refrigerated for up to 2 days.
- • You can freeze the unbaked pastries for up to 1 month.
- • Reheat at 160°C for 5 minutes before serving.
🍷 Pairing
Enjoy these spagnolette with a glass of Cerasuolo di Vittoria, a Sicilian wine whose gentle sweetness highlights the flavour of the ricotta.
Thank you for discovering these Marsala ricotta spagnolette.
I hope they bring a touch of Sicilian magic to your kitchen — soft, fragrant and utterly irresistible.
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