The PUGLIAN SCARCELLE are traditional Easter sweets from Puglia, symbolizing rebirth and good wishes. Their origins lie in the peasant culture of southern Italy, where the simplicity of the ingredients – flour, eggs, sugar and oil – gave life to symbolic pastries, often given as a sign of affection and blessing.
Shapes vary from village to village: hearts, doves, baskets, rings… each family keeps its own version. Decorated with colored sprinkles or sugar glaze, the scarcelle celebrate the arrival of spring and the warmth of family festivities.
They have a crumbly texture and are slightly crisp on the outside, perfect to enjoy with tea or at breakfast during the holidays.
A dessert so easy and quick that it’s not only to be enjoyed, but also to be given as a gift.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 11 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- lemon zest
- 2 tsp baking powder
- 1 packet vanillin (vanilla powder)
- 3 tbsp + 1 tsp tbsp extra virgin olive oil
- 2 tbsp milk
- 1 egg (medium at room temperature)
- 1 1/2 cups powdered sugar
- 5 tbsp boiling water
- colored sprinkles
- dark chocolate Easter eggs
For the Puglian scarcelle you will need
- 1 Bowl
- 1 Small bowl
- 1 Whisk
- 1 Sieve
- 1 Pastry board
Preparation of Puglian scarcelle
Place the sugar and the untreated lemon zest in a bowl, mix and let the flavors infuse.
Add the sifted flour and baking powder, the vanillin, and mix. Make a well in the center and add the milk, the oil and the egg. Work everything first with a fork and then with your hands.
Knead until you obtain a soft, smooth dough that is not sticky.
Break off pieces of dough of about 2 oz each, shape them into a small log and then form a braid from it.
Alternatively, roll the dough with a rolling pin to a thickness of about 3/8 inch and cut out shapes with cookie cutters: they can be oval, heart-shaped, doves, baskets… let your imagination run wild.
Place the scarcelle on a baking sheet lined with parchment paper and bake in a preheated convection oven at 356°F for 13–15 minutes or until the edges are golden.
Remove from the oven and let cool.
Mix the powdered sugar with the boiling water, adding one tablespoon at a time, until you obtain a thick but spreadable glaze.
Once cooled, dip the top of the cookies into the glaze and decorate with colored sprinkles and Easter chocolate eggs.
Allow the glaze to set before enjoying their simple goodness.
Storage
Scarcelle remain crispy for several days if stored correctly. After they have completely cooled, place them in a tin box or an airtight container, separating layers with parchment paper if necessary to prevent them from sticking together.
Store them in a cool, dry place (away from heat sources and humidity); they stay perfect for up to one week.
