Ingredients with Measurements:
For the dough:
- 3 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into small pieces
- 2 large eggs
- 1/4 cup milk
- 1 teaspoon vanilla extract
For the filling:
- 1 cup shelled pistachios, toasted and finely chopped
- 1/2 cup dried figs, finely chopped
- 1/2 cup raisins, finely chopped
- 1/2 cup honey
- 1/4 cup orange marmalade
- 1/4 cup orange juice
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
For the glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk
- 1/2 teaspoon vanilla extract
Special equipment needed:
- Food processor
- Rolling pin
- Baking sheet
- Parchment paper
Step-by-step instructions:
For the dough:
1. In a food processor, pulse together the flour, sugar, baking powder, and salt until combined.
2. Add the cold butter and pulse until the mixture resembles coarse crumbs.
3. In a small bowl, whisk together the eggs, milk, and vanilla extract.
4. Add the egg mixture to the flour mixture and pulse until the dough comes together.
5. Turn the dough out onto a lightly floured surface and knead until smooth.
6. Divide the dough into 4 equal pieces and shape each piece into a rectangle.
7. Wrap the rectangles in plastic wrap and refrigerate for at least 30 minutes.
For the filling:
1. In a medium bowl, mix together the chopped pistachios, figs, raisins, honey, orange marmalade, orange juice, cinnamon, and nutmeg until well combined.
To assemble:
1. Preheat the oven to 350°F.
2. Line a baking sheet with parchment paper.
3. On a lightly floured surface, roll out one rectangle of dough into a 12x4 inch rectangle.
4. Spread 1/4 of the filling mixture over the dough, leaving a 1/2 inch border around the edges.
5. Roll the dough up tightly, starting at the long edge, and pinch the edges to seal.
6. Repeat with the remaining dough and filling.
7. Place the rolls on the prepared baking sheet and bake for 25-30 minutes, or until golden brown.
8. Let the rolls cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
For the glaze:
1. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
2. Drizzle the glaze over the cooled rolls.
Time:
Preparation time: 45 minutes
Cooking time: 25-30 minutes
5. Temperature:
350°F
Serving size:
Makes 4 rolls, serves 8-10 people.
Nutritional information:
Calories per serving: 350
Total Fat: 13g
Saturated Fat: 6g
Cholesterol: 60mg
Sodium: 170mg
Total Carbohydrates: 56g
Dietary Fiber: 2g
Sugars: 33g
Protein: 6g
Substitutions for ingredients:
- Almonds or walnuts can be substituted for pistachios.
- Dried cranberries or dates can be substituted for figs.
- Apricot jam or raspberry jam can be substituted for orange marmalade.
Variations:
- Add 1/2 cup of chocolate chips to the filling mixture.
- Substitute the pistachio filling with a mixture of almond paste and marzipan.
- Add 1/4 cup of chopped candied ginger to the filling mixture.
Tips and tricks:
- Make sure the butter is cold when making the dough to ensure a flaky texture.
- Use a sharp knife to cut the rolls into slices to prevent the filling from spilling out.
- Store the cucidati in an airtight container at room temperature for up to 1 week.
Storage instructions:
Store the cucidati in an airtight container at room temperature for up to 1 week.
Reheating instructions:
To reheat, place the cucidati in a 350°F oven for 5-10 minutes, or until warmed through.
Presentation ideas:
Arrange the sliced cucidati on a platter and dust with powdered sugar.
Garnishes:
Sprinkle chopped pistachios over the top of the glazed cucidati.
Pairings:
Serve with a cup of hot tea or coffee.
Suggested side dishes:
Serve with a side of fresh fruit or a cheese plate.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of milk at a time until it comes together.
- If the filling is too dry, add a tablespoon of honey or orange juice at a time until it reaches the desired consistency.
Food safety advice:
Make sure to wash your hands and all surfaces before and after handling raw dough.
Food history:
Cucidati are a traditional Italian cookie that originated in Sicily. They are typically made during the Christmas season and are filled with a variety of nuts, dried fruit, and spices.
Flavor profiles:
The cucidati have a sweet and nutty flavor with hints of orange and cinnamon.
Serving suggestions:
Serve the cucidati as a dessert or as a sweet snack.
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Region: Italian