Cucidati (fruit-and-chocolate-filled Cookie Rolls)

Total Time: 1 hr 15 mins Preparation Time: 1 hr Cook Time: 15 mins

Ingredients

• 2 ounces semisweet chocolate
• 2 ounces dried figs, stemmed and halved
• 2 ounces raisins (1/2 cup)
• 2 ounces dried apricots or 2 ounces dried peaches or 2 ounces dried pear halves or 2 ounces dried apples (or combination)
• 1/4 cup honey
• 1/8 teaspoon ground allspice
• 1/8 teaspoon cinnamon
• 1/4 cup butter, room temperature
• 1/4 cup sugar
• 1 egg
• 1 teaspoon grated lemon, rind of
• 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 4 large oranges
• 12 cups water
• 1 3/4 cups water
• 1 1/2 cups sugar
• 1/2 cup honey

Recipe

• 1 for filling: coarsely chop chocolate in processor or food grinder.
• 2 add all dried fruit and orange peel and chop finely.
• 3 blend in honey and spices.
• 4 refrigerate in airtight container 2 hours (can be stored up to 2 weeks).
• 5 for pastry: cream butter and sugar with electric mixer.
• 6 beat in egg and lemon peel.
• 7 mix in flour and baking powder until smooth dough forms.
• 8 wrap with plastic.
• 9 cover and refrigerate at least 1 hour or overnight.
• 10 preheat oven to 375 degrees f.
• 11 divide pastry and filling into thirds.
• 12 roll one portion of pastry out on lightly floured surface to 3 x 13-inch strip.
• 13 trim edges.
• 14 form one portion of filling into 13-inch rope.
• 15 arrange on top of pastry 1 inch from long edge.
• 16 fold far edge of pastry over filling.
• 17 brush with water and fold up near edge to enclose filing.
• 18 pinch edges to seal.
• 19 cut pastry diagonally into 1-inch pieces.
• 20 arrange seam side down on ungreased baking sheets, spacing 1 inch apart.
• 21 repeat with remaining dough.
• 22 bake until cookies are golden, about 14 minutes.
• 23 cool completely on racks.
• 24 store cookies in airtight container.
• 25 glaceed orange peel: score oranges into quarters, remove peel with any pith that clings to it.
• 26 (reserve oranges for another use.) cut peel into 1/8 inch wide strips.
• 27 boil with 6 cups water in heavy large saucepan 10 minutes.
• 28 drain.
• 29 repeat with 6 cups fresh water.
• 30 drain well.
• 31 combine 1 1/4 cups water, sugar and honey in same saucepan.
• 32 heat over low heat, swirling pan occasionally, until sugar dissolves.
• 33 increase heat and bring to a boil.
• 34 mix in peel.
• 35 boil gently until peel is tender and syrup in reduced to 3/4 cup, stirring frequently, about 40 minutes.
• 36 cool in colander, stirring occasionally.
• 37 store in airtight container (can be refrigerated up to 2 weeks).