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Sicilian Cudduredde

ingredients

servings

10

Type 00 wheat flour

1000 grams

Butter

150 grams

White sugar

200 grams

Vanilla extract

5 grams

Sodium bicarbonate

1 teaspoon

Dried figs

1000 grams

Almonds

200 grams

Orange peel

1 spoon

White wine, Moscato

1 glass

Dark chocolate, with milk

200 grams

Semiskimmed milk

1 glass

Icing sugar

200 grams

Desserts from Italy - Sicilia

Sicilian Cudduredde

Sicilian Cudduredde

vegetarian with gluten with lactose with nuts high in iron high in potassium high in magnesium

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Sicilian Cudduredde

Typical Sicilian sweet Christmas tradition.

Sicilian Cudduredde step 1

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.

Sicilian Cudduredde step 2

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.

Sicilian Cudduredde step 3

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.

Sicilian Cudduredde step 4

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.

Sicilian Cudduredde step 5

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.

Sicilian Cudduredde step 6

step 6

QUIANTITÀ: with 1kg of flour is possible to produce from 20 to 70 cudduredde, it depends on the size you choose.

Sicilian Cudduredde step 7

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.

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