Cuccidati

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Soak the figs, dates and raisins in warm water 30 minutes, then drain them well.

   Mark done

2. Mince the soaked fruit with the walnuts and almonds, or pulse in short bursts — it must stay granular, never smooth.

   Mark done

3. Stir in the honey, orange zest and juice, cinnamon, cloves and marsala. Set aside.

   Mark done

4. Rub the butter into the flour, then work in the sugar, eggs, baking powder, salt and milk to a soft pastry. Wrap and refrigerate 1 hour.

   Mark done

5. Roll a quarter of the pastry into a long strip 10 cm wide. Pipe a rope of filling down the centre.

   Mark done

6. Fold the pastry over the filling and seal, then roll the log seam side down.

   Mark done

7. Cut on the diagonal into 4 cm pillows and notch the outer curve of each with scissors. Repeat with the rest.

   Mark done

8. Bake at 180C fan / 200C / gas 6 for 20 minutes, until pale gold — they should not brown.

   Mark done Start 20 min timer

9. Cool, then beat the icing sugar with the water and dip the tops. Add sprinkles before the icing sets.

   Mark done

Chef’s Tips

• Mince the filling, never blend it smooth.
• Chill the pastry hard or it will tear rather than seal.
• Pale gold only. Browned cuccidati go hard.

Pairing Suggestions

• Espresso
• Marsala
• A tin to give away

Storage & Reheating

In a tin for 3 weeks and they improve. Freeze unfrosted for 3 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.