Get ready to indulge in the rich, old-world charm of Cucidati Fruit and Chocolate Filled Cookie Rolls, a delightful Italian treat perfect for any occasion. These tender, buttery cookie rolls are wrapped around a luscious filling made from finely chopped dried figs, pitted dates, juicy raisins, mini chocolate chips, and a hint of orange zest, sweetened with honey and spiced with warm cinnamon. Each bite strikes the perfect balance between fruity sweetness, chocolatey decadence, and citrusy brightness. The dough, rolled into logs and sliced into beautiful spiral cookies, bakes to golden perfection with a glossy egg wash finish. Ideal for holiday celebrations, afternoon tea, or as a homemade gift, these cookies are as stunning as they are satisfying. Easy to make and bursting with flavor, this recipe transforms simple pantry staples into a bakery-worthy confection!
Scan with your phone to download!
In a large mixing bowl, combine the all-purpose flour, granulated sugar, salt, and baking powder.
Add the softened butter into the dry ingredients and mix until the texture resembles coarse crumbs.
In a separate bowl, whisk together the eggs, milk, and vanilla extract. Gradually add this mixture to the dry ingredients and mix until a dough forms. Divide the dough into two equal parts, wrap them in plastic wrap, and refrigerate for at least 30 minutes.
While the dough is chilling, prepare the filling. In a food processor, combine the chopped figs, dates, raisins, chocolate chips, orange zest, honey, and ground cinnamon. Pulse the mixture until it forms a cohesive, spreadable filling.
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
On a lightly floured surface, roll out one portion of dough into a rectangle, approximately 12 inches by 8 inches. Spread half of the fruit and chocolate filling evenly over the dough, leaving a 1-inch border on all sides.
Starting from the long edge, carefully roll the dough into a tight log. Pinch the seams and ends to seal. Repeat with the second portion of dough and the remaining filling.
Transfer the logs seam-side down to the prepared baking sheets. Use a sharp knife to make shallow diagonal cuts along the top of each log, ensuring not to cut all the way through the dough.
Brush the tops of the logs with the beaten egg to create a golden finish during baking.
Bake in the preheated oven for 18–20 minutes, or until the logs are lightly golden brown and firm to the touch.
Remove the logs from the oven and allow them to cool completely on a wire rack.
Once cooled, slice the logs into individual cookies, approximately 1-inch thick, and serve. Store in an airtight container for up to a week.
Serving size | (1807.5g) |
---|
Amount per serving | % Daily Value* |
---|---|
Calories | 6333.8 |
Total Fat 227.5g | 0% |
Saturated Fat 135.3g | 0% |
Polyunsaturated Fat 0.1g | |
Cholesterol 1081.0mg | 0% |
Sodium 2404.7mg | 0% |
Total Carbohydrate 1041.9g | 0% |
Dietary Fiber 60.9g | 0% |
Total Sugars 593.5g | |
Protein 90.2g | 0% |
Vitamin D 148.8IU | 0% |
Calcium 920.7mg | 0% |
Iron 35.8mg | 0% |
Potassium 4724.3mg | 0% |
Source of Calories