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Buccellato (Cucciddatu)

1 big (10 - 12 serving)

1 hour and half

A traditional Sicilian Christmas pastry, this is a large, ring-shaped shortcrust pastry filled with a rich mixture of dried figs, raisins, nuts (almonds, walnuts, pistachios), chocolate, Marsala wine, and spices. It's a festive centerpiece that offers a dense, sweet bite of holiday flavor.

Ingredients:

For the Pastry Dough:

  • 500g (approx. 4 cups) all-purpose flour

  • 150g (approx. ⅔ cup) sugar

  • 150g (approx. ⅔ cup) butter or lard, softened/diced

  • 2 large eggs

  • 1 tbsp milk (or as needed)

  • 2 tsp baking powder

  • 1 pinch of salt

For the Filling:

  • 500g dried figs

  • 100g (approx. ½ cup) raisins (sultanas)

  • 100g (approx. ⅔ cup) toasted almonds, chopped

  • 100g (approx. ⅔ cup) walnuts, chopped

  • 50g dark chocolate, chopped

  • 3 tbsp orange marmalade or apricot jam

  • 2 tbsp Marsala wine (or sweet sherry)

  • 1 tsp cinnamon powder

  • Zest of 1 orange and 1 tangerine (optional)

For Decoration:

  • Honey or a simple sugar glaze (powdered sugar mixed with a little lemon juice/milk)

  • Candied fruits (e.g., candied pumpkin/citron) or rainbow sprinkles

  • Chopped pistachios (optional)

Instructions:

Part 1: Prepare the Filling

  1. Soak the figs and raisins: Place the dried figs in a bowl and cover with boiling water for about 10-15 minutes to soften. Drain them well and pat dry. Soak the raisins in Marsala wine during this time.

  2. Process the fruit: Remove the fig stems and chop the figs into small pieces. Blend them in a food processor until you have a coarse paste.

  3. Combine ingredients: In a large bowl, combine the fig paste, drained raisins, chopped toasted almonds, walnuts, chopped dark chocolate, orange marmalade, Marsala wine, cinnamon, and citrus zests. Mix thoroughly until all ingredients are well incorporated.

  4. Chill: Cover the filling mixture and refrigerate for at least two hours, preferably overnight, to allow the flavors to develop and the mixture to firm up.

Part 2: Prepare and Rest the Dough

  1. Mix dry ingredients: In a large bowl or food processor, combine the flour, sugar, baking powder, and salt.

  2. Add fat and eggs: Rub in the softened butter/lard until the mixture resembles coarse crumbs. Add the eggs and mix until the dough starts to come together.

  3. Knead and chill: Gradually add milk, a tablespoon at a time, kneading until you have a smooth, elastic dough that is not sticky. Wrap the dough in plastic wrap and chill in the refrigerator for at least one hour.

Part 3: Assemble and Bake

  1. Preheat oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

  2. Roll and fill: Divide the chilled dough into 2-4 portions. On a lightly floured surface, roll out one portion into a long, thin rectangle (about 1/8 inch thick). Spoon a log of the filling along the center of the rectangle.

  3. Form the ring: Fold the pastry over the filling, sealing the edges tightly to form a long, stuffed log. Gently roll the log to ensure the seam is underneath. Bend the log into a ring or "horseshoe" shape, pinching the ends together firmly to seal.

  4. Decorate and bake: Use a sharp knife to cut shallow, diagonal slits into the top of the ring, exposing some of the filling. Place the Buccellato on the prepared baking sheet.

  5. Bake: Bake for 30-40 minutes, or until the pastry is golden brown.

Part 4: Glaze and Finish

  1. Cool: Let the Buccellato cool completely on a wire rack.

  2. Glaze: Once cool, brush the pastry with warm honey or drizzle with the prepared sugar glaze. Immediately decorate with candied fruits, chopped pistachios, or rainbow sprinkles before the glaze sets.

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