Ingredients for Cucidati Fruit And Chocolate Filled Cookie Rolls
- Semisweet Chocolate
- Dried Figs
- Raisins
- Dried Apricots
- 1/2 cup honey (for candied peel)
- Ground Allspice
- Cinnamon
- 1 cup (2 sticks) unsalted butter
- 1 cup granulated sugar (for candied peel)
- 2 large eggs
- Lemon, Rind Of
- All Purpose Flour
- 2 teaspoons baking powder
- 2 large oranges (for candied peel)
- 12 cups water (for candied peel), 1 1/4 cups water (for syrup)
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How to Make Cucidati Fruit And Chocolate Filled Cookie Rolls
- **Make the Filling:**
- Finely chop 1 cup of dark chocolate in a food processor.
- Add 1 cup mixed dried fruit (such as figs, raisins, currants, and apricots), 1/2 cup candied orange peel, and chop finely.
- Stir in 1/2 cup honey and 1 teaspoon of ground cinnamon, 1/4 teaspoon ground cloves, and a pinch of nutmeg.
- Refrigerate the filling in an airtight container for at least 2 hours.
- **Make the Dough:**
- Cream together 1 cup (2 sticks) unsalted butter and 1 cup granulated sugar using an electric mixer until light and fluffy.
- Beat in 2 large eggs and 1 teaspoon of lemon zest.
- In a separate bowl, whisk together 3 cups all-purpose flour and 2 teaspoons baking powder.
- Gradually add the dry ingredients to the wet ingredients, mixing until a smooth dough forms.
- Wrap the dough in plastic wrap and refrigerate for at least 1 hour, or preferably overnight.
- **Assemble and Bake:**
- Preheat oven to 375°F (190°C).
- Divide the pastry dough and filling into thirds.
- On a lightly floured surface, roll out one portion of the dough into a 3 x 13-inch rectangle.
- Trim the edges.
- Shape one-third of the filling into a 13-inch rope.
- Place the filling rope 1 inch from a long edge of the pastry.
- Fold the far edge of the pastry over the filling.
- Brush the edge with water and fold up to enclose the filling completely.
- Pinch the edges to seal tightly.
- Cut the pastry diagonally into 1-inch pieces.
- Arrange the cookies seam-side down on ungreased baking sheets, leaving 1 inch between each.
- Repeat steps 12-20 with the remaining dough and filling.
- Bake for 14-16 minutes, or until golden brown.
- Let the cookies cool completely on a wire rack.
- Store in an airtight container.
- **Candied Orange Peel (Optional):**
- Score 2 large oranges into quarters and remove the peel, ensuring no white pith remains.
- Cut the peel into 1/8-inch wide strips.
- Boil the peel in 6 cups of water for 10 minutes. Drain.
- Repeat the boiling process with 6 cups of fresh water. Drain well.
- In a heavy saucepan, combine 1 1/4 cups water, 1 cup granulated sugar, and 1/2 cup honey.
- Heat over low heat, stirring until sugar dissolves.
- Bring to a boil, then add the peel.
- Boil gently, stirring frequently, until the peel is tender and the syrup reduces to 3/4 cup (about 40 minutes).
- Cool the candied peel in a colander, stirring occasionally.
- Store in an airtight container.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
79g
Fat
6g
Carbs
8g
Recipe Tags (Choose a tag and find related recipes!)
Weeknight Time To Make Course Cuisine Preparation Occasion Low Protein Healthy Hand Formed Cookies Desserts Oven European Holiday Event Low Fat Cookies And Brownies Italian Food Processor Blender Dietary Christmas Low Sodium Low Cholesterol Low Saturated Fat Low Calorie Healthy 2 Low In Something Equipment Small Appliance Number Of Servings 4 Hours Or Less
