Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Sicilian Cartocci (Macallè) – Soft, Golden Pastries Filled with Ricotta and Chocolate
Make authentic Sicilian cartocci — fluffy, golden pastries filled with sweet ricotta and dark chocolate. A true classic of Sicilian pastry making.
🛒 Ingredients
▸ For the dough
- ✓ 500 g Manitoba flour
- ✓ 250 ml milk
- ✓ 50 g lard
- ✓ 50 g sugar
- ✓ 25 g fresh baker’s yeast
- ✓ 1 egg
- ✓ A pinch of salt
- ✓ Water, as needed
- ✓ Vegetable oil for frying
▸ For the ricotta cream
- ✓ 400 g sheep’s ricotta
- ✓ 200 g caster sugar
- ✓ 100 g dark chocolate chips
- ✓ Half a sachet of vanilla powder
▸ For finishing
- ✓ Caster sugar for coating
📊 Nutritional Information
If you’re looking to bring a taste of true Sicilian indulgence into your kitchen, cartocci — also known as macallè — are an irresistible choice. These soft, golden pastries are fried until beautifully puffed and then generously filled with sweet ricotta and dark chocolate chips. One bite and you’re instantly transported to a bustling Palermo pastry shop, where warm aromas spill out onto the street.
Cartocci are part of Sicily’s deep-rooted dolci tradition: comforting, celebratory, and always made with care. Follow this recipe and you’ll serve a dessert that captures the island’s most beloved flavours — creamy ricotta, fragrant vanilla, and the unmistakable crispness of freshly fried pastry.
👨🍳 Preparation
- 1
Begin by preparing the ricotta cream: let the ricotta drain in the fridge for a few hours, then pass it through a sieve.
- 2
Mix the ricotta with the sugar and vanilla until smooth and fragrant.
- 3
Stir in the dark chocolate chips and keep the cream chilled.
- 4
For the dough, combine the sifted flour with sugar, salt and softened lard.
- 5
Dissolve the yeast in a little warm water and add it to the flour, gradually incorporating the milk.
- 6
Add the lightly beaten egg and knead until the dough becomes smooth and elastic.
- 7
Cover and allow to rise for about 2 hours, until doubled in size.
- 8
Divide the dough into pieces, shape into small ropes and wrap each one around the greased metal moulds.
- 9
Place on a tray, cover, and let rise for a further hour.
- 10
Heat plenty of vegetable oil and fry the cartocci in small batches until golden and puffed.
- 11
Drain on kitchen paper, allow to cool slightly, then gently remove the metal moulds.
- 12
Fill with the ricotta cream and roll the cartocci in caster sugar.
- 13
Serve fresh and still slightly warm.
💡 Tips and Variations
For an extra-rich version, add candied orange peel or a splash of orange liqueur to the ricotta cream. For a baked alternative, cook the unfilled cartocci at 180°C for around 20 minutes, then fill and finish as usual.
📦 Storage
- • Store the cartocci in the fridge for up to 2 days, covered with cling film.
- • Enjoy at room temperature to appreciate the ricotta cream at its best.
- • You can prepare the dough in advance and freeze it before the second proof.
- • Avoid keeping filled cartocci for more than 24 hours.
🍷 Pairing
Serve these Sicilian cartocci with a glass of Malvasia delle Lipari — a sweet, aromatic wine that complements the ricotta and dark chocolate beautifully.
You’ve just created one of Sicily’s most adored pastries: cartocci, or macallè. Soft, fragrant, and rich with creamy ricotta, they’re a true delight to share with friends or family — a little piece of Sicilian pastry heritage on your table.
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