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Cuddure pasquali messinesi

Sicilian Recipe

by Ada Parisi
5 min read
Cuddure pasquali messinesi

Cuddure pasquali messinesi: a Traditional Sicilian Easter cake, or rather Messina. I grew up waiting for Easter and these simple sweets, prepared with the dough of the DINNER SANDWICHES, decorated with eggs as the Easter tradition dictates and sprinkled with sesame seeds. The Messina Easter tradition, In fact, you difference a little bit’ from the Sicilian one in general. In Palermo, but also in Catania and other provinces of Sicily, in fact, the CUDDURE or PUPI CU L'OVA. A kind of shortcrust biscuit made with lard, intertwined in the shape of doves, Bells, baskets or anthropomorphic figures, decorated with colored eggs and sugars. Tradition has it that they are prepared together with children and are simple and fun to prepare: look at the VIDEO RECIPE STEP BY STEP.

In Messina, instead, To prepare the cuddure spasquali messinesi we use a typical city preparation: the dough of the dinner sandwiches. A traditional dessert of Lent and, in particular, Holy Thursday, that to celebrate Easter are enriched in form and content. Braided like baskets, with eggs in small pockets and sprinkled with sesame seeds, smell of cloves. Like dinner sandwiches, These typical Sicilian Easter sweets are not too sweet. So you can use them to accompany cured meats, cheese, scrambled eggs, either with jams or chocolate creams, For messinanese they have a cultural and emotional meaning, for me represent the very idea of Easter, home and family.

I prepare the Messina Easter cuddure and the pupi cu’ the ova every year: it's not Easter without these simple sweets in substance but baroque in form, that are essence of Sicilian Easter. Without taking anything away from my beloved PASTIERA NEAPOLITAN, always in my heart. Try, treat yourself to a little’ di Sicilia. And take a look at my SPECIAL EASTER RECIPES. Have a good day!

Cuddure pasquali messinesi


Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 2 voted )


250 grams of flour 00

250 grams of manitoba flour

70 grams of sugar

50 grams of lard

25 grams of butter at room temperature1 egg

2 grams of dry brewer's yeast or 60 grams of sourdough)

100 ml whole milk

150 milliliters of natural mineral water

10 grams of salt5 grams of ground cinnamon or 1 stick

5 cloves

sesame seeds

one egg yolk and a little milk to brush the croissants

6-8 eggs


Cuddure pasquali messinesi, with a soft dough and sesame seeds

To prepare messina Easter cuddure you must first make the dough for messina dinner sandwiches. The preparation is simple, but of course you have to respect the ripening and leavening times. for that, I recommend you prepare the dough the previous day, put it in the refrigerator for at least 18 hours and dimenticarvelo.

Place the cinnamon stick and cloves in a saucepan with water and milk and bring to a boil. Switch off and allow to cool completely. Then strain.

Put on the work surface the sifted flour, the dry yeast (or the yeast into small pieces), sugar, lard and soft butter, whole egg, salt away from the yeast and knead by gradually adding the milk and water mixture. Knead until you get a smooth dough, smooth and not sticky. Put the dough in a bowl, cover with plastic wrap to touch food and refrigerate for at least 18 hours.

You can also make the dough in the planetarium, inserting the ingredients in the same way: once the dough has been, will be ready.

The following day, put the dough, always covered with plastic wrap, in the oven with the light on and let it rise for about 4 hours or until it is doubled in volume.

Divide the dough into 3 equal parts. With regard to the forms of cuddure, the more traditional ones are the basket and the crown. To make the crown you simply have to obtain two cords from the dough and weave them together in a spiral. At this point, take an egg and roll up the braided cords around the egg, so you tighten it and hold it still. Put the coroncina on a baking tray coated with baking paper, brush with the beaten egg with milk, cover with food film and let rise again until doubled.

To the basket, give a piece of dough a crescent shape, place an egg in the center and cover half the egg with a second piece of dough, so that the other half remains visible. Weave two dough cords and create the handle of the basket, as you can see in the pictures, taking care to weld the handle well at the base by pinching the dough decisively. Brush with the beaten egg with milk, cover with food film and let rise again until doubled. It will take about 2 hours if you have put the Messina Easter cuddure in the oven with lucina.

When cuddures are doubled in volume, brush again with the egg beaten with milk and decorated with sesame seeds, pressing so that they adhere to the surface.

Preheat the oven to 180 degrees static. Bake the dinner sandwiches in a preheated oven for 15-20 minutes or until the Messina Easter cuddure is burnished, of a nice glossy brown color. Allow to cool completely.

Le cuddure pasquali messinesi, come anche i panini di cena, si conservano morbide per due-tre giorni al massimo, chiuse in un sacchetto gelo e riposte in luogo fresco e asciutto. Bon appétit!

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