In Puglia it’s not Easter without Scarcelle, a traditional and classic dessert. Like most traditional Easter desserts it includes simple ingredients such as eggs, flour, milk and oil which combined make a special shortcrust pastry, which is often flavored with lemon zest!

Like the Calabrian Bread or Tradtional Italian Easter Bread, the shape varies from country to country, the most common forms are, delicious bunnies, pretty baskets to doves, although the most original remains the “donut” form. The simple plain glaze that covers them is optional, some even decorate them with sprinkles, colored sugar beads and of course hard-boiled eggs, which is a sign of rebirth and an Easter symbol. To please the children, the boiled egg is often replaced with small chocolate eggs.

Table of Contents

Recipe Ingredients

Flour – all purpose flour
Milk – 2% or whole milk
Egg – egg yolk
Zest – lemon zest
Sugar – granulated sugar
Oil – corn or sunflower oil, light olive oil or melted butter
Vanilla – vanilla extract
Baking powder –
Salt
Powdered sugar – for the glaze

How to make a Scarcelle Pugliesi

In a medium bowl whisk together the flour, sugar, zest, baking powder and salt.

Dry ingredients whisked in a silver bowl.

In a medium bowl, stand mixer or food processor add the egg, vanilla, milk and melted butter or oil, beat to combine.

The wet ingredients whisked in a white bowl.

Add the dry ingredients and beat on low to form a soft dough.

The ingredients in a food processor and mixed into a dough.

Move the dough to a lightly floured flat surface and divide it into three parts and form each part into a long rope. Attach the ends together and form a braid.

The dough divided into three ropes and formed into a braid.

Attach the ends together to form a circle. Place 3-4 boiled eggs around the circle if desired. Or leave as is.

The braid formed into a circle on the prepared baking sheet.

Lightly beat the egg white and brush on the dough. Bake until golden and baked through.

The baked braided cookie on the baking sheet.

Let the scarcelle cool completely on a wire rack then drizzle with the vanilla glaze and sprinkle with non-pareils before serving.

What does a Scarcelle taste like?

A Scarcelle is more cookie then cake, it isn’t light and fluffy it is quite dense. It makes the perfect accompaniment to a cup of coffee or tea. I absolutely love it and I had to hold myself back from eating it all!

The Roots of Tradition

Scarcelle Pugliese is deeply rooted in the agricultural community of Puglia, a region known for its olive groves, vineyards, and wheat fields. Traditionally, Scarcelle were made from simple ingredients available to farming families—flour, eggs, and sugar—enhanced with the flavors of citrus zest and aniseed, ingredients that would have been precious and saved for special occasions. The dough is shaped into symbols of Easter and spring.

How to store the Scarcelle Pugliese

The cookie can be stored at room temperature covered for up to 2-3 days. It can also be frozen for up to two months, well wrapped and placed in a freezer bag.

More Italian Easter Sweet Recipes

As you prepare a Scarcelle Pugliese this Easter, remember that you’re not just creating a dessert, you are creating an age-old Italian tradition, ensuring it continues to thrive and bring joy to future generations. Buona Pasqua!