Ingredients with Measurements:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup (1 stick) cold butter, cut into small cubes
- ½ cup cold shortening
- ¾ cup ice water
- 2 cups walnuts, finely chopped
- 1 cup raisins
- 2 tablespoons honey
- 2 tablespoons brandy
- 2 tablespoons orange zest
- 2 tablespoons lemon zest
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
Special Equipment Needed:
- Food processor
- Rolling pin
- Pastry brush
- Baking sheet
Step-by-Step Instructions:
1. Preheat oven to 350°F.
2. In a food processor, combine flour, baking powder, and salt. Pulse to combine.
3. Add butter and shortening and pulse until mixture resembles coarse meal.
4. Slowly add ice water, pulsing until dough just comes together.
5. Turn dough out onto a lightly floured surface and knead until smooth.
6. Wrap dough in plastic wrap and refrigerate for 30 minutes.
7. Meanwhile, in a medium bowl, combine walnuts, raisins, honey, brandy, orange zest, lemon zest, cinnamon, nutmeg, and cloves. Mix until combined.
8. On a lightly floured surface, roll out dough to a ¼-inch thickness.
9. Cut dough into 3-inch circles.
10. Place 1 teaspoon of filling in the center of each circle.
11. Fold dough over filling and press edges together to seal.
12. Place cuccidati on a baking sheet lined with parchment paper.
13. Brush cuccidati with a beaten egg and bake for 20-25 minutes, or until golden brown.
Time:
Preparation Time: 45 minutes
Cooking Time: 20-25 minutes
Temperature: 350°F
Serving Size: Makes about 24 cuccidati
Nutritional Information:
Calories: 150
Fat: 10g
Carbohydrates: 13g
Protein: 3g
Substitutions for Ingredients:
- Butter: margarine or vegetable shortening
- Shortening: margarine or vegetable oil
- Walnuts: almonds, pecans, or hazelnuts
- Raisins: dried cranberries, dried cherries, or dried apricots
- Honey: maple syrup or agave nectar
- Brandy: orange juice or apple juice
Variations:
- Add 1 cup of chopped apples to the filling
- Substitute the walnuts with hazelnuts and the raisins with dried cranberries
- Add 1 teaspoon of ground ginger to the filling
Tips and Tricks:
- For best results, use cold butter and shortening
- Make sure to seal the edges of the cuccidati tightly to prevent the filling from leaking out
- For a crispier crust, brush the cuccidati with a beaten egg before baking
Storage Instructions:
Store in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat in a 350°F oven for 5-10 minutes, or until heated through.
Presentation Ideas:
Serve cuccidati with a dollop of whipped cream or a scoop of vanilla ice cream.
Garnishes:
Garnish with a sprinkle of powdered sugar or a drizzle of honey.
Pairings:
Pair with a glass of sweet white wine or a cup of espresso.
Suggested Side Dishes:
Serve with a side of fresh fruit or a green salad.
Troubleshooting Advice:
- If the dough is too dry, add a tablespoon of cold water at a time until desired consistency is reached.
- If the dough is too sticky, add a tablespoon of flour at a time until desired consistency is reached.
Food Safety Advice:
Make sure to wash your hands before and after handling the dough.
Food History:
Cuccidati is an Italian pastry traditionally served during the Christmas season. It is believed to have originated in Sicily in the 16th century.
Flavor Profiles:
This pastry has a sweet and nutty flavor with hints of orange, lemon, cinnamon, nutmeg, and cloves.
Serving Suggestions:
Serve as a dessert or as a snack with a cup of coffee or tea.
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Region: Italian