Cuccidati Crostata

Cuccidati Crostata


Every year it seems our stash of Sicilian Christmas cookies are gone way too soon. So, this past Christmas, I saved some of the filling to make another small batch for Easter. Not feeling like baking, I came up with this crostata instead. It’s a perfect pairing with an afternoon coffee or for a special spring dessert and it can be made in mere minutes. All I did was thin the filling to a jam consistency and the buttery crust is a cinch to make. You could also use your favorite jam (store bought or homemade).




  • 1 cup flour
  • 1/4 cup confectioner’s sugar
  • 1/2 teaspoon vanilla
  • 4 oz. unsalted butter, cold


  • 3 cups cuccidati filling
  • 3 tablespoons orange juice
  • 3 tablespoons water
  • Whipped cream and orange zest for topping
  1. In a mixing bowl, whisk together the flour and sugar. Add the vanilla. Using a pastry blender (or 2 butter knives), cut in the cold butter pieces until crumbly. Using your hands, mix until it comes together into a ball and looks like dough.
  2. Place the ball of dough into a buttered 9-inch tart pan and using your hands, flatten the ball while evenly pressing it into the bottom of the pan. Bake in a 350*oven for 25 minutes.
  3. Meanwhile, in a small saucepan, heat the cuccidati filling with orange juice and water. Stir until warm and desired consistency. If you are using jam, remove from container and warm.
  4. When crust is done, remove from oven, pour in filling and bake for an additional 5-7 minutes. Let cool.
  5. Serve with whipped cream and grated orange zest.
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