Cucidati Fruit and Chocolate Filled Cookie Rolls
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!
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Recipe Information
Ingredients
- 4 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup unsalted butter, softened
- 2 large eggs
- 0.25 cup whole milk
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 1.5 cups dried figs, finely chopped
- 1 cup dates, finely chopped and pitted
- 0.5 cup raisins
- 0.5 cup mini chocolate chips
- 1 tablespoon orange zest
- 0.25 cup honey
- 1 teaspoon ground cinnamon
- 1 large egg, lightly beaten (for egg wash)
Instructions
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.
Nutrition Facts
Calories |
6334 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 227.5 g | 292% | |
| Saturated Fat | 135.3 g | 676% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1081 mg | 360% | |
| Sodium | 2405 mg | 105% | |
| Total Carbohydrate | 1041.9 g | 379% | |
| Dietary Fiber | 60.9 g | 217% | |
| Total Sugars | 593.5 g | ||
| Protein | 90.2 g | 180% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 921 mg | 71% | |
| Iron | 35.8 mg | 199% | |
| Potassium | 4724 mg | 101% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
