Pupi cu l’ova Pasquali (cuddure)

Pupi cu l'ova siciliani o cuddure: sweet of the Easter tradition

Pupi cu l’ova Pasquali also called Sicilian cuddure. I didn't think I should thank #8217 the Coronavirus health emergency. But it is thanks to the fact that, like all of you, I'm locked in the house that I managed to prepare the puppies cu l’ova Easter, also called cuddure cu l’ova. It is a typical cake Easter Traditional Sicilian and I wanted to prepare for at least six years and I've never had the time to do. According to tradition cuddure prepare for Easter and will give the Good Friday. The presence of eggs makes this sweet poor a highly symbolic sweet. Eggs are a symbol of rebirth and perfection. The colored sugar will attract irresistibly your children.

The Sicilian tradition of the Easter cuddure

Strictly made in house by hand, without the aid of molds (They are sometimes used to homemade cardboard silhouettes to cut out the shapes), the puppies cu l’ova Pasquali or cuddure also take different names depending on the areas of Sicily. In Palermo you call it "theater with the eggs” and they're often shaped like a man or a woman. Instead, Catania called "bird's eggs” because they often have the shape of a bird, obviously a dove. A Messina "cuddureddi", from Greek ‘kolluros (Crown)’ and are made of both shortbread and the same dough as the DINNER SANDWICHES, similar to a brioche.

La cuddura cu l’ova is a dessert made from an enriched shortcrust pastry: l’dough is made with lard instead of butter, as in Crumbled CHEESE AND CHOCOLATE or in the zest of SICILIAN CANNOLI. Contains a good amount of milk, whole eggs and egg yolks. The result is a shortcrust and handy, that doesn't melt during processing precisely because it has lard and not butter. Is’ flavored with plenty of lemon zest and also has a pinch of yeast that makes it lighter and more fragrant. And it's long preserved.

Among the most typical forms, l’aceddu or dove, the bell that rings in celebration, woven baskets, the crowns, braids. Eggs should be inserted into ’dough strictly in odd number: you will never find a cuddura with 2 or 4 eggs but only with 1-3-5. This tradition is also present in Salento and in particular in leccese (that so many things have in common with Sicily, from dialect to kitchen), where they're called cuddhure or panaredde.

I had fun preparing them, trying to remember the shapes I saw when I was little. I took a trip to the memories, just on this Easter when I won't be able to be with my parents and my brother. And from now on my Easter won't just be PASTIERA NAPOLETANA, but also cuddura cu l’ova. Have a good day.


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  • 500 grams of flour 00 or 0
  • 180 grams of caster sugar
  • 100 g lard
  • 50 grams of butter
  • whole milk, to taste
  • 2 whole eggs
  • 3 grams of salt
  • 9 grams of baking powder (half a bag)
  • grated zest of an organic lemon and/or an orange
  • 6 hard boiled eggs
  • colored sugar, to taste
  • one egg yolk and 20 milliliters of whole milk for brushing sweets


Pupi cu l'ova Siciliani o cuddure: sweet of the Easter tradition

Pupi cu l’ova Pasquali (cuddura, New)

The preparation of the dough for Pinocchio the eggs or cuddure Sicilian is quick and easy, exactly as the pastry. Put the flour on the work surface, lard, the butter, Salt, sugar and citrus peel. Knead until a coarse dough, then add the eggs and as much milk as needed to get to a smooth dough, consistent and uniform. Wrap the dough in plastic wrap and store in the refrigerator for one hour or until the dough you will not be firmed.

Boil the eggs until they are boiled and then cool them under running water.

Pupi cu l'ova Siciliani o cuddure: sweet of the Easter tradition

Pupi cu l’ova Pasquali (cuddura, New)

To achieve the different shaped cuddure, you must have a size pasta wheel, a knife and a rolling pin. I made the hand forms, stretching the pastry on floured work surface with a rolling pin to a thickness of one centimeter and a half. There are very thick cudddure, but I prefer the thin and crispy.

Once you obtained a sheet, put it on one oven tray covered with parchment paper and engrave it on the surface with the tip of the knife to draw the shapes you see in the photos: the bird I drew freehand. To the basket I made a record and I cut in half: the bottom has become the base of the basket and I got the rest of the strings then I twisted to make the handle. Even the bell I made freehand. Once you have created forms, He engraved to decorate them with the tip of the knife and I finished every cuddura with dough strips.

Remember that the decoration is what makes the difference in this sweet poor, made with common ingredients, but the sleek and stunning form. You can then pick any number to create ribbons, flakes, flowers and other applications with the pastry. If you have ever worked with clay, Das or salt dough, You not encounter any difficulties and you can have fun, even with your kids.

The eggs should be just resting on the mixture and then secured by two cords of dough. Once you have finished the shapes of the puppets cu l'ova, mix the yolk with an equal amount of milk and brush the cakes everywhere (except boiled egg). Complete the Easter cuddure with colored sugar.

I suggest you re cuddure put in the refrigerator while the oven reaches the right temperature. Preheat the oven to 170 degrees static. Cuddure Bake for 20 minutes or until they are golden. The cooking times depend on both the magnitude of cuddura either by its thickness. Mine were pretty thin. The cuddure cu l'ova are preserved perfectly for 5-7 days if stored in a cool, dry place.

Pupi cu l'ova Siciliani o cuddure: sweet of the Easter tradition

Pupi cu l’ova Pasquali (cuddura, New)

Pupi cu l\'ova pasquali (cuddure)


If you do not have a lot of dexterity and you do not feel able to derive the forms of hand cuddure, you can draw them on a sheet of paper or cardboard, cut out the shapes and place them on the pastry already stretched. In this way it will be sufficient to follow the shapes to obtain the forms you prefer.

Pupi cu l\'ova pasquali (cuddure)

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