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Recipe Cuddura cull'ova di of 28-03-2015 [Updated on 11-05-2016]
Cuddura cull'ova in Sicilian, cuzzupe in Calabrese, scarcelle in Apulian, different names to indicate a typical Easter sweet spread throughout the south. It is a dessert made with a base similar to shortcrust pastry that is cut into various shapes related to Easter, from the dove to the bell, to which hard-boiled eggs are added, decorating everything with colored sugars. This year I prepared for the first time the cuddura with eggs with Elisa and we spent a nice afternoon together, then giving our cookies to my husband and my parents;) well friends I leave you, despite the beautiful day invites for a walk, I'm at a conference, Ivano also has an intervention this week, luckily this time in Naples;) I wish you a good day and I leave you to this nice Easter cake;)
How to do Cuddura cull'ova
Boil the eggs and let them cool.
Meanwhile, prepare the pastry by putting the flour in a bowl. Make a hole in the center and add the baking soda, the cold butter cut into small pieces, the sugar, the vanilla, the grated lemon peel and the egg.
Knead starting from the center, gradually absorbing all the flour. pour the milk and knead until you get a homogeneous mixture.
Make a ball, wrap it in plastic wrap and place in the fridge for about 30 minutes.
Roll out the dough on a floured pastry board.
Then cut out the shapes you prefer.
Place the hard-boiled eggs in the center of the shapes, exerting slight pressure
Add some strips of dough to block everything.
Place the biscuits on a baking sheet covered with parchment paper
Brush the cakes with beaten egg and distribute the colored sprinkles on the surface.
Bake the Cuddura cull'ova in a preheated oven at 180 ° C for 15-20 minutes