Cucidati
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Cucidati
  Cookies    Italian    Malgieri  
Last updated 6/12/2012 12:53:53 AM. Recipe ID 15765. Report a problem with this recipe.
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      Title: Cucidati
 Categories: Cookies, Italian, Malgieri
      Yield: 48 Servings
 
MMMMM--------------------------FILLING-------------------------------
      2 c  Dried figs
    1/4 c  Yellow raisins
    1/4 c  Currants or dark raisins
    1/4 c  Candied orange peel
    1/4 c  Toasted, sliced almonds
    1/4 c  Toasted pine nuts
      2 oz Bittersweet chocolate
           - chopped
    1/3 c  Apricot preserves
    1/4 c  Dark rum
      1 ts Instant espresso coffee
    1/2 ts Cinnamon
    1/4 ts Ground cloves

MMMMM---------------------------DOUGH--------------------------------
  3 1/3 c  Flour
      1 c  Sugar
      1 ts Baking powder
     12 tb Lard or butter
      2    Eggs
    1/3 c  Milk

MMMMM------------------EGG WASH FOR ASSEMBLING-----------------------
      1    Egg
      1 pn Salt
           Confectioners' sugar
 
  The name of these filled pastries is Cucidati, which is Sicilian for
  Buccellati, or "little bracelets."
  
  FOR THE FILLING: Stem the figs and quarter them. Place in a bowl and
  cover with boiling water; steep 10 minutes. Drain and chop coarsely
  in the food processor. Combine with remaining ingredients. To prepare
  in advance, cover tightly with plastic wrap and keep at a cool room
  temperature or in the refrigerator up to 3 days.
  
  FOR THE DOUGH: Combine the flour, sugar and baking powder in a bowl
  and stir to mix. Rub in the lard or butter finely, leaving the
  mixture powdery. Beat the eggs and milk to combine in a small bowl
  and stir into the flour mixture to form a dough. Turn the dough out
  on a lightly floured surface and knead lightly a few times. Wrap the
  dough in plastic and chill. Divide the dough into 12 pieces and roll
  each into a cylinder about 12 inches long. Flour the surface and the
  dough lightly and roll it into a rectangle about 14 inches long and 3
  inches wide. Place a line of the filling down the center of each
  rectangle, using 1/12 of the filling for each piece of dough. Bring
  up the dough around the filling and pinch to seal. Turn the filled
  sausage of dough over so that the seam is on the bottom and cut it
  into 3 1/2- to 4-inch lengths. Using a sharp paring knife or
  single-edge razor blade, make a series of diagonal slashes in the top
  of each little sausage. Pull and twist gently, holding the sausage at
  each end to open the slashes. Transfer the Cucidati as they are
  formed to paper- lined cookie sheets, curving them into wide
  horseshoe shapes. Make an egg wash by beating the egg and salt
  together with a fork until it is loose. Paint each shape with the egg
  wash. Bake the Cucidati in a preheated 350F oven about 20 minutes, or
  until they are a light golden color. Cool, dust with confectioners'
  sugar and store the Cucidati in tins, between layers of wax paper.
  
  NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK
 




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Recipe ID 15765 (Apr 03, 2005)

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