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Cuddura cull’ova: the typical Sicilian Easter dessert


Cuddura cull'ova is a Sicilian recipe that is prepared during the Easter period, and consists of a baked dessert, glazed and decorated with sugar sprinkles and eggs.

If you love Sicilian Easter desserts, then you are in the right place: here is the cuddura cull'ova, a recipe that is widespread throughout Southern Italy . It is nothing other than a sweet leavened dough cooked in the oven and decorated with icing, sugar sprinkles and… eggs!

It is called in many different ways depending on the land of origin: Cuddhrure or Puddhriche in Puglia, Cuddhuraci or 'Nguti in Calabria, while in Sicily this dessert is also widespread with the name Pupi cull'ova . Although with slight variations from region to region, the recipe is always the same.

The original recipe calls for lard but for reasons of lightness (and availability) we will use butter . In short, without further ado, let's find out how to make Sicilian cuddura!


Preparation of the Easter cuddura

  1. Start by taking a large bowl and mixing the flour with the granulated sugar and the yeast. Once the powders are well mixed together, add the 4 eggs, one at a time, the butter at room temperature and the grated lemon zest.
  2. Start kneading to incorporate everything and once you have obtained a soft but nice homogeneous mixture, place it on a lined baking tray.
  3. Now comes the fun part: shaping the cuddura! You can indulge yourself and choose from the most different shapes, from the classic Easter rabbit to a heart of pasta, from the dove to a basket, or you can give it a round, simpler and more classic shape.
  4. Once you have chosen the shape of your cuddura, place a raw egg (which will cook in the oven) in the center and seal it with a pastry cross. Cook at 180°C for about half an hour .
  5. While you wait for cooking, make the icing for your dessert: whip an egg white and add the icing sugar and lemon juice, mixing delicately.
  6. Remove the cuddura from the oven and glaze it, finally decorate with colored sprinkles. Enjoy your meal!

If you want to try other typical Sicilian desserts, here is the marzipan recipe! Or we recommend you try our recipes for typical Easter desserts .


We recommend storing the cuddura for a maximum of 3-4 days , in a cool, dry place and away from heat sources. It is better if you store the dessert under a special glass bell jar for desserts.

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