Распечатать
E-mail
Add a photoПорций: 12
Ингредиенты
- MM
- 1 x MM
- 2 c. Dry figs
- 1/4 c. Yellow raisins
- 1/4 c. Currants or possibly dark raisins
- 1/4 c. Candied orange peel
- 1/4 c. Toasted, sliced almonds
- 1/4 c. Toasted pine nuts
- 2 ounce Bittersweet chocolate minced
- 1/3 c. Apricot preserves
- 1/4 c. Dark rum
- 1 tsp Instant espresso coffee
- 1/2 tsp Cinnamon
- 1/4 tsp Grnd cloves MM
- 1 x MM M
- 3 1/3 c. Flour
- 1 c. Sugar
- 1 tsp Baking pwdr
- 12 Tbsp. Lard or possibly butter
- 2 x Large eggs
- 1/3 c. Lowfat milk MM
- 1 x MM M ASSEMBLING
- 1 x Egg
- 1 pch Salt Confectioners' sugar
Инструкции
- The name of these filled pastries is Cucidati, that is Sicilian for Buccellati, or possibly "little bracelets."
- FOR THE FILLING: Stem the figs and quarter them. Place in a bowl and cover with boiling water; steep 10 min. 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 cold room temperature or possibly in the refrigerator up to 3 days.
- FOR THE DOUGH: Combine the flour, sugar and baking pwdr in a bowl and stir to mix. Rub in the lard or possibly butter finely, leaving the mix powdery. Beat the Large eggs and lowfat milk to combine in a small bowl and stir into the flour mix to create 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 pcs 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 healthy pinch to seal. Turn the filled sausage of dough over so which the seam is on the bottom and cut it into 3 1/2- to 4-inch lengths. Using a sharp paring knife or possibly 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 till it is loose. Paint each shape with the egg wash. Bake the Cucidati in a preheated 350F oven about 20 min, or possibly till they are a light golden brown color. Cold, dust with confectioners' sugar and store the Cucidati in tins, between layers of wax paper.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 145g | |
| Recipe makes 12 servings | |
| Calories 447 | |
| Calories from Fat 167 | 37% |
| Total Fat 18.82g | 24% |
| Saturated Fat 7.13g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 62mg | 21% |
| Sodium 141mg | 6% |
| Potassium 265mg | 8% |
| Total Carbs 63.67g | 17% |
| Dietary Fiber 3.7g | 12% |
| Sugars 31.33g | 21% |
| Protein 6.77g | 11% |
