Tender pastry wrapped around a rich fig, walnut and orange filling. This home recipe focuses on clear portions, observable baking cues and a finish that suits a Christmas cookie tray.
Read the full method before starting. Household measures are approximate; gram weights help keep the dough consistent.
Sicilian Cuccidati
Follow the tray sizes, portions and baking intervals in the instructions below.
Total time includes hands-on preparation, required chilling or resting, whole-batch cooking, cooling and finishing.
Kitchen tools you’ll need
- Food processor
- rolling pin
- ruler
- two lined sheets
- cooling rack
Tender pastry wrapped around a rich fig, walnut and orange filling.
Ingredients
Optional sprinkles are for decoration and are not included in the nutrition estimate. Spice weights are approximate.
Instructions
- 1Make pastry
Combine flour, sugar, baking powder and salt. Rub in butter until sandy with pea-sized pieces. Stir in eggs and milk; bring together without kneading. Cover and chill for 1 hour.
- 2Prepare filling
Pulse figs, raisins and walnuts in a food processor. Add honey, orange juice, zest and cinnamon; pulse into a coarse, spreadable paste. Set aside while pastry chills.
- 3Roll and fill
Heat oven to 350°F (175°C), or 325°F (165°C) fan. Divide pastry into four pieces. Roll each into a 4 × 16-inch strip, about 1/8 inch thick. Put one quarter of filling in a narrow line down the middle; fold sides over and seal. Cut each roll into eight 2-inch pieces.
- 4Bake and glaze
Place seam-side down, 1 inch apart, on two lined trays. Bake both trays for 20–25 minutes, switching positions halfway, until edges are golden. Cool 30 minutes. Mix glaze ingredients, dip tops and set 30 minutes. Add optional sprinkles while wet.
Chef’s Science & Pro Tips
Ingredient science
Remove tough fig stems before processing.
Technique & texture
If filling is very stiff, add orange juice 1 teaspoon at a time; it must hold a log shape.
Finishing & serving
Seal the seam firmly and keep it underneath to prevent the pastry opening.
Storage and make-ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | up to 3 days | Airtight at room temperature up to 3 days. |
| Refrigeration | up to 1 week | Refrigerate airtight up to 1 week for longer storage. |
| Raw freezing | up to 1 month | Freeze filled, unbaked cookies up to 1 month; thaw in the refrigerator. |
| Baked freezing | up to 2 months | Freeze baked unglazed cookies up to 2 months. |
| Restoring | As described | Thaw covered; glaze after thawing. |
Notes
- Remove tough fig stems before processing. If filling is very stiff, add orange juice 1 teaspoon at a time; it must hold a log shape. Seal the seam firmly and keep it underneath to prevent the pastry opening. This home formula has not been kitchen-tested.
Nutrition
Approximate nutrition per serving calculated from ingredient weights divided by 32; required fillings and toppings included, optional decorations excluded. Brands, unused coating and actual serving size affect the estimate.
THE COOKIE INDEXITALIANCHRISTMAS COOKIES
Frequently asked questions
Can I use fresh figs?
No. Fresh figs contain much more water than the dried fruit used here.
Why is my filling leaking?
Too much liquid or a loose seam can cause leaks. Keep filling thick and bake seam-side down.
Can I prepare these ahead?
Make pastry and filling a day ahead, refrigerate separately, then fill and bake.
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Share a little Italian Christmas joy
Send this recipe to someone who loves to bake.
