Italiano
The town of Sclafani Bagni

Foods and cook recipes Sclafani Bagni

Buccellati

Ingredients:

For the dough: Flour kg. 1 g sugar. 250 gr lard. 250 gr rice flour. 30, a glass milk, baking powder spoon.

For the filling: Almonds roasted gr. 150 gr walnuts. 150 kg dried figs. 1, sultanas gr. 300, 3 cloves, cinnamon, a pinch, a glass red wine cooked, grated orange peel, dark chocolate gr. 100, 4 tablespoons honey, 2 tablespoons sugar.

Buccellati

Preparation:

Mix the flour with the baking powder, lard, sugar and rice flour, gradually adding the milk to make the dough soft and supple.

Let it sit for a couple of hours. Meanwhile, put to soak in hot water dried figs, drain and grind them into flour.

Finely chop the almonds, walnuts and pour into pan where you left for a few minutes to boil the wine with honey, sugar, and cinnamon.

Add the figs, raisins, cloves and let stir over low heat for about ten minutes. Remove from heat, let cool and add the grated orange zest and the chopped chocolate into small pieces.

Roll out the dough with a rolling pin while in leaves not too thin and cut it into squares of about six inches per side.

Pour within each square a tablespoon of filling and raised the four corners, welding them together at the top. You'll get pasticciotti similar to baskets open on all four sides.

Place them on a baking sheet well buttered and pass a hot oven for about half an hour. Serve cold dusted with icing sugar.

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