Tart with custard apples and cinnamon
Desserts from Italy - Sicilia
Sicilian Cudduredde
Sicilian Cudduredde
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Typical Sicilian sweet Christmas tradition.
preparation
step 1
For the filling: In a bowl, combine the minced dried figs, coarsely crushed almonds, orange zest, chocolate coarsely crushed and Moscato wine better if you use the Marsala.
step 2
For the dough: of a plan, work the flour with the butter, vanilla, sugar, milk and baking soda until you get a smooth paste, soft and elastic.
step 3
Roll out the dough, which must have a thickness of not less than 4mm, and with the variable size of the rectangles help of a knife created.
step 4
Place a bit 'of filling in the center of each rectangle, and then close the dough on itself, helping to fix the edges with a knife. Make small decorative incisions, both on the back, both on the edges.
step 5
Cook the cudduredde in preheated oven at 160 degrees for half an hour, until it is golden. Sfornatele, let cool and decorate with icing sugar.
step 6
QUIANTITÀ: with 1kg of flour is possible to produce from 20 to 70 cudduredde, it depends on the size you choose.
step 7
STORAGE: the cudduredde are a typical sweet of the Christmas tradition of the province of Trapani. They are also famous for the ability to store at least 20 days long, the dark and in a cool, dry place.