The pignolata is a typical Sicilian dessert made up of many small fried dough bites, compact and crumbly in texture, then glazed with two distinct coatings: a white glaze based on sugar and lemon and a dark glaze with cocoa or dark chocolate. A symbol of Messina pastry, it is traditionally tied to Carnival celebrations and stands out for its characteristic two-colored mound, achieved by glazing strictly cold after frying. Below, let’s see together how to prepare homemade glazed pignolata:
- Difficulty: Medium
- Cost: Low cost
- Rest time: 3 Hours
- Preparation time: 30 Minutes
- Portions: 8
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Carnival
Ingredients
- 4 cups all-purpose flour
- 3 whole eggs
- 1 egg yolk
- 3.5 tbsp lard (or butter)
- 4 tbsp granulated sugar
- pinch salt
- grated zest of 1 lemon
- 2-3 tbsp anise liqueur (or grappa or Marsala)
- as needed vegetable oil (for frying)
- 1 2/3 cups powdered sugar
- as needed lemon juice (a few drops)
- 1 egg white (about 1 oz (approx. 30 g))
- 7 oz dark chocolate
- 1.5 tbsp butter
Steps
Arrange the flour in a well on a work surface. Put the eggs and the yolk in the center, keeping the egg white aside for the glaze, then add the sugar, softened lard, grated lemon zest, salt and the liqueur.
Knead, gradually incorporating the flour until you obtain a smooth, compact dough that is not sticky. Wrap the dough in cling film and let it rest in the refrigerator for at least 1 hour.
After resting, take small portions of dough, roll them into ropes about 3/8 inch (1 cm) in diameter and cut them into pieces about 3/8–5/8 inch (1–1.5 cm) long.
In a pan heat the oil to 338°F (170°C). Fry a few pieces at a time until evenly golden. Drain on paper towels and let cool completely before glazing.
For the white glaze, sift the powdered sugar into a bowl and add the egg white and gradually the lemon juice. Stir until you obtain a fluid but covering glaze. For the chocolate glaze, melt the chocolate in a double boiler, add the butter and mix.
Divide the fried bites into two equal portions. Pour the white glaze over the first half and mix gently. Repeat the operation with the chocolate glaze on the second half.
Let dry at room temperature for at least 2 hours before serving. The glazed pignolata is ready to enjoy!
Bon appétit and.. see you at the next recipe!
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