Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Nacatuli Eoliani: Festive Almond and Mandarin Pastries from the Aeolian Islands
Discover the charm of Nacatuli Eoliani, traditional Sicilian treats from the Aeolian Islands, bursting with almonds and Malvasia wine, fragrantly lifted by citrus notes and delightful all year round.
🛒 Ingredients
▸ For the pastry
- ✓ 1 kg plain flour
- ✓ 150 g lard
- ✓ 150 g caster sugar
- ✓ 2 whole eggs
- ✓ 2 egg yolks
- ✓ 1 glass Malvasia wine
▸ For the filling
- ✓ 1 kg shelled almonds
- ✓ 800 g caster sugar
- ✓ 150 ml mandarin juice
- ✓ 50 ml mandarin liqueur
- ✓ Zest of 2 mandarins, grated
- ✓ 1 tsp ground cinnamon
📊 Nutritional Information
If you’d love to bring the essence of the Aeolian Islands to your table, try making Nacatuli Eoliani: golden pastry parcels filled with a luscious mix of almonds, sugar, and mandarin, subtly scented with Malvasia wine. A lovingly traditional recipe, typically enjoyed at Christmas but adored throughout the year.
👨🍳 Preparation
- 1
To make the pastry, sift the flour into a bowl and mix together with the sugar, lard, and eggs. Gradually add the Malvasia wine until you have a smooth, firm dough.
- 2
Shape into a ball, wrap it in cling film and pop it in the fridge to rest for about an hour.
- 3
For the filling, finely chop or blitz the almonds with the sugar. Stir in the mandarin zest and juice, the liqueur, and cinnamon until the mixture feels soft and well combined.
- 4
Roll out the pastry thinly and cut into rounds. Spoon a small amount of filling onto half of the rounds, then cover with the remaining rounds, sealing the edges gently by hand or with a fluted pastry cutter.
- 5
Decorate the tops with delicate patterns using a small knife or a cutter to add a charming finish.
- 6
Place the pastries on a baking tray lined with baking parchment and bake in a preheated oven at 180°C (fan 160°C) for about 20 minutes, until golden.
- 7
Allow them to cool completely before serving.
💡 Tips and Variations
Add a pinch of ground cloves to the filling for extra warmth, or a drizzle of honey for sweetness. For a softer taste, swap some of the mandarin liqueur for warmed milk.
📦 Storage
- • Store the nacatuli in a tin for up to 10 days.
- • Keep them in a cool, dry spot away from heat sources.
- • You can freeze them unbaked and cook fresh when needed.
- • Dust with icing sugar just before serving.
- • Avoid refrigerating as moisture can soften the pastry.
🍷 Pairing
Serve these delightful nacatuli with a glass of Contea di Sclafani Bianco Dolce, an aromatic, velvety white wine that perfectly complements the almond sweetness and bright citrus notes.
Why not bring a little Sicilian sunshine to your kitchen with these charming Nacatuli Eoliani? Their rich almond filling and fragrant citrus twist make them a wonderful treat to share with loved ones, whether it’s for festive occasions or cosy teatimes. Have a go at this traditional recipe—it’s sure to become a favourite in your baking repertoire!
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