The CUDDURA CU L’OVA is a traditional Sicilian Easter pastry, also widespread in Calabria and Puglia. It consists of a sweet shortcrust or brioche dough braided or shaped into various forms (baskets, doves, bells, hearts, braids) with hard-boiled eggs embedded in the dough, which symbolize rebirth and fertility, and decorated with colored sugar sprinkles.
The name “cuddura” derives from the Greek kollýra, meaning “crown” or “wreath”. In the past, this pastry was given to children and loved ones during Easter as a token of good wishes and abundance. Over time, cuddura has become a symbol of Sicilian Easter, with the eggs representing life and the resurrection of Christ. Historically, young brides gifted this pastry to their sweethearts as a sign of love and prosperity.
The cuddura can take several symbolic shapes:
Crown or ring: wish for abundance.
Dove: symbol of peace.
Heart: token of love.
Small basket: often intended for children.
Even today, the Cuddura cu l’ova is prepared in many Sicilian homes during Holy Week, keeping alive one of the island’s oldest pastry traditions.
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- Difficulty: Easy
- Cost: Very economical
- Rest time: 1 Hour
- Preparation time: 25 Minutes
- Portions: 8 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring
Ingredients
- 4 cups 00 flour (type 00)
- 3/4 cup granulated sugar
- 2/3 cup lard (or butter)
- 3.4 fl oz milk
- 2 eggs (medium, at room temperature)
- lemon zest
- 1 tsp baker's ammonia (ammonium carbonate)
- 1 packet vanillin
- salt
- 8 hard-boiled eggs
- 1 egg (for brushing)
- as needed colored sugar sprinkles
Tools
- 1 Pot
- 1 Bowl
- 1 Baking pan
- 1 Cookie cutter
- 1 Pastry board
- 1 Rolling pin
- 1 Pastry brush
- Parchment paper
PREPARATION CUDDURA CU L’OVA
The preparation of the CUDDURA CU L’OVA is very easy.
In a bowl place the sugar, lemon zest, flour, lard (or butter) and a pinch of salt. Begin to work the dough, then add the eggs, the milk, the baker’s ammonia and the vanillin. Continue working the ingredients until you obtain a smooth, homogeneous dough ball.
Wrap the dough ball in plastic wrap and place it in the refrigerator to firm up for 1 hour.
Meanwhile, place the eggs in a pot completely covered with cold water. From the moment the water reaches a boil, cook them for 5 minutes.
Drain them, put them in cold water and let them cool.
Divide the dough, roll it out with the rolling pin and cut out the desired shapes. Place a hard-boiled egg on each shape and cover it with strips of dough.
You can also make a decorative border by braiding two small ropes of dough.
Brush the cuddura cu l’ova with the beaten egg mixed with a splash of milk, add the colored sprinkles and bake in a preheated conventional oven at 356°F for 30 minutes.
Once baked, let them cool completely.
