Cuḍḍureḍḍi di Caltagirone pastries

Welcome to our mouthwatering journey through the world of Sicilian pastries!
Today, we are thrilled to introduce you to the heavenly Cuḍḍureḍḍi di Caltagirone, the authentic masterpieces of Caltagirone‘s culinary tradition that will leave you begging for more.
These delectable pastries are made with nothing short of perfection, and their star ingredient? Almonds!
Prepare to be mesmerized by the Cuḍḍureḍḍi di Caltagirone, a divine creation shaped like a crown, hence their delightful name.
With a thin, delicate layer of dough and a generous filling of finely chopped almonds, these treats are a true work of art.
But their beauty isn’t just skin deep; it’s the wonderful flavors and rich heritage that truly make them shine.
Crafting these pastries requires a skilled touch and the use of a special tool called the “pizzichi,” a small serrated tweezers that delicately pleat the dough without compromising its integrity.
It’s a mesmerizing art that demands precision and unwavering passion.
Now let’s talk almonds!
In Sicily, this little nut is like a culinary superstar, and it takes the center stage in the Cuḍḍureḍḍi di Caltagirone.
Not only do almonds provide an unparalleled taste, but they are also a power-packed nutritional treasure trove.
Bursting with proteins, vitamins, and minerals, these almonds will not only satisfy your taste buds but also nourish your body in the most delightful way.
So, without further ado, let’s dive into this heavenly recipe and savor the authentic taste of Cuḍḍureḍḍi di Caltagirone.
Join us on this enchanting Sicilian culinary adventure and prepare to indulge in pure pleasure.

Yields and Prep Times

• Serves: 8 people
• Prep Time: 1 hour plus the dough’s rising time
• Cook Time: 15 minutes
• Total Time: 1h 15m

Nutritional Values per Serving of Cuḍḍureḍḍi di Caltagirone pastries

• Calories: 300-350 kcal
• Fat: 15-20 g
• Carbohydrates: 40-45 g
• Sugar: 20-25 g
• Proteins: 5-7 g
• Fiber: 2-3 g

Ingredients

Dough:

• 500 g flour
• 125 g lard
• 100 g sugar
• water

Filling:

• 250 g honey
• 250 g blanched almonds
• 1 dl water
• 100 g semolina flour
• 1 teaspoon cinnamon or nutmeg or ground cloves
• funfetti

Directions

1. To prepare the Cuḍḍureḍḍi di Caltagirone, start by preparing the filling. Begin by toasting the peeled almonds, then chop them into small pieces. They don’t need to be too finely chopped, just slightly minced.
2. In a large pot, pour in the water and add the honey. Melt it over low heat.
3. Add the toasted almonds, cinnamon (or nutmeg or ground cloves) and continuously stir until well combined.
4. Gradually add the flour, continuing to stir. Work the mixture until it becomes dry, compact, and slightly sticky.
5. Transfer the filling to a slightly greased bowl and let it rest overnight.
6. Now, move on to preparing the dough. Sift the flour into a large bowl and add the sugar and lard. Begin kneading, rubbing the flour between your hands and melting the lard.
7. Gradually add the water and continue kneading until you obtain a soft, smooth, and uniform mixture. Wrap it in plastic wrap and let it rest for a couple of hours.
8. Now, proceed to assemble the cuḍḍureḍḍi. Use the filling to create long cords about 40 cm in length and about 1 cm thick, placing them on a flat surface.
9. After the two-hour rest, take the dough, cut it into pieces, and roll it out with a rolling pin to form thin strips as long as the filling cords.
10. Now, place the filling on the edge of the pasta strip and roll it up, removing the excess dough.
11. Then, cut the resulting cord into pieces of about 15 cm and shape them into a donut. Make sure to seal them well to avoid any filling leakage.
12. Use a serrated tweezers (“pizzichi”) to gently pull the dough upwards without breaking it, creating a curl that makes the cuḍḍureḍḍi particularly pleasing to the eye.
13. Using a knife, make small incisions like little wings.
14. Apply the funfetti (and other decorations if desired) and place everything on a baking sheet lined with parchment paper.
15. Bake at 200°C (390°F) for about 15 minutes in a preheated oven.
16. Let it cool and finally enjoy the Cuḍḍureḍḍi di Caltagirone.

Wine Pairing

To accompany the delicious Cuḍḍureḍḍi di Caltagirone, we recommend opting for a glass of Marsala Semi-dry.
This wine is an ideal companion thanks to its ruby color with amber shades, which are enriched with aging.
Its typical aroma and semi-dry taste make it perfect for enhancing the unique flavors of the cuḍḍureḍḍi.
Marsala Semi-dry is a medium-bodied red wine with moderate tannins, which makes it an excellent complement to the texture and flavors of the cuḍḍureḍḍi.
Make sure to serve it at a temperature between 8°C and 10°C (46°F – 50°F), after decanting it.

How to Store Cuḍḍureḍḍi di Caltagirone pastries

1. Conservation at room temperature: You can preserve the cuḍḍureḍḍi in an airtight container at room temperature for several days. Make sure they are completely cooled before storing them.
2. Conservation in the refrigerator: If you want to extend the freshness of the cuḍḍureḍḍi for a longer period, you can put them in an airtight container and store them in the refrigerator. They will be good for approximately 2-3 weeks.

Your Culinary Adventure with Ricette di Sicilia: Cuḍḍureḍḍi di Caltagirone pastries

And so, you have successfully completed the preparation of the delicious Cuḍḍureḍḍi di Caltagirone!
These traditional Sicilian sweets are an authentic delight for the palate, with their filling of toasted almonds, honey, and spices, wrapped in a thin and curled pastry.
Whether you serve them as a dessert for a special occasion or as a tasty snack, cuḍḍureḍḍi are sure to win the hearts of those who taste them.
Not only are they delicious, but they are also a tribute to the rich pastry tradition of Sicily and its historical roots.
We are sure that you have enjoyed preparing this delicacy and that you will share it with friends and family. Enjoy your meal and savor every bite of these Cuḍḍureḍḍi di Caltagirone!

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