Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Cucchie di Petralia: The Traditional Sweet Treat from the Madonie
Delve into the classic recipe for Cucchie di Petralia, charming festive pastries from the Madonie mountains, brimming with dried figs, nuts, chocolate, and a splash of Marsala wine.
🛒 Ingredients
- ✓ **For the pastry:**
- ✓ 500g plain flour
- ✓ 150g lard
- ✓ 150g caster sugar
- ✓ 125ml Marsala wine
- ✓ 2 eggs
- ✓ Zest of one lemon, finely grated
- ✓ 5ml baking ammonia (for cakes)
- ✓ A pinch of cinnamon
- ✓ A pinch of salt
- ✓ **For the filling:**
- ✓ 300g sultanas
- ✓ 100g chopped almonds
- ✓ 150g roughly chopped dried figs
- ✓ 150g caster sugar
- ✓ 50g unsweetened cocoa powder
- ✓ 100g chocolate drops
- ✓ 50g chopped Bronte pistachios
- ✓ 50g candied pumpkin, diced
- ✓ Zest of one lemon, finely grated
- ✓ 1 tsp ground cinnamon
- ✓ 100ml water
- ✓ **To decorate:**
- ✓ Icing sugar, for dusting
📊 Nutritional Information
Cucchie di Petralia hail from Petralia Sottana, nestled deep in Sicily's Madonie hills, and are a beloved Christmas treat. With a crisp exterior and a luscious, soft centre, these pastries are packed with a rich filling of finely chopped dried figs, mixed nuts, cocoa, chocolate drops, and a generous hint of Marsala wine — a true celebration of authentic Sicilian flavours and festive aromas.
👨🍳 Preparation
- 1
Sift the flour onto your work surface, creating a well in the centre. Add the salt, sugar, baking ammonia, lard, lemon zest, cinnamon and eggs around the edge.
- 2
Gradually pour in the Marsala wine, bringing the mixture together to form a smooth, pliable dough.
- 3
Shape into a ball, wrap in cling film and pop it in the fridge for half an hour to rest.
- 4
Meanwhile, prepare the filling: chop the dried figs finely and combine them in a saucepan with the sugar, cocoa, almonds, pistachios, sultanas, lemon zest and cinnamon.
- 5
Add 100ml of water and gently cook for 5 to 10 minutes, stirring regularly to marry the flavours.
- 6
Allow the mixture to cool before folding in the chocolate drops and diced candied pumpkin.
- 7
Roll out the pastry with a rolling pin to about 3mm thick and cut out 10cm discs or ovals.
- 8
Place a heaped tablespoon of the filling onto half of the discs, moisten the edges with a little water, then top with the remaining discs, pressing firmly to seal.
- 9
Lay the pastries on a baking tray lined with parchment paper and bake in a preheated oven at 180°C for about 20 minutes until golden.
- 10
Leave to cool, then dust generously with icing sugar before serving.
💡 Tips and Variations
For an extra fragrant twist, try adding a tablespoon of honey or a few drops of vanilla essence to the filling. Alternatively, swap some of the sultanas for chopped dates to introduce a sweeter note.
📦 Storage
- • Store your Cucchie di Petralia in a tin or airtight container for up to 5 or 6 days.
- • They keep beautifully fresh and fragrant — just right for sharing during the festive season.
🍷 Pairing
Pair these delightful pastries with a glass of Marsala Vergine Stravecchio, a rich and sweet wine that perfectly complements the luscious filling and cocoa notes.
Why not give these heartwarming Cucchie di Petralia a whirl in your own kitchen? They’re a lovely nod to Sicilian festive traditions and an irresistible treat to enjoy with loved ones. Gather your family or friends round, share a cuppa and these indulgent pastries, and let the joyful spirit of the Madonie fill your home.
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