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Easter Scarcelle Pugliese

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!

Scarcelle on a black plate.


 

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.

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
Ingredients for the recipe.

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.

The scarcelle with a piece cut.

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

A slice of cookie on a black plate.

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!

Scarcelle on a black plate.

Easter Scarcelle Pugliese

Rosemary Molloy
In Puglia it’s not Easter without Scarcelle, a traditional and classic dessert.
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Breakfast, Dessert, Snack
Cuisine Italian
Servings 1 cookie
Calories 2784 kcal

Ingredients
 
 

  • 2⅓ cups +1 tablespoons all purpose flour (300 grams total, if you double the recipe, then double this amount.
  • cup +2 tablespoons milk (2% or whole milk) (105 ml total, if you double the recipe, then double this amount)
  • 1 large egg yolk
  • 1 tablespoon lemon zest
  • 7 tablespoons granulated sugar
  • tablespoons butter melted cooled (or vegetable oil)
  • 1 teaspoon vanilla
  • 1 teaspoon baking powder
  • ¼ teaspoon salt

VANILLA GLAZE

  • 1-1½ cups powdered sugar
  • 2-3 tablespoons cream or milk
  • ½-1 teaspoon vanilla extract

EXTRAS

  • 1 large egg white
  • 2-3 tablespoons non-pareils
  • 3-4 large eggs (pre-boiled) optional

Instructions
 

  • Pre-heat oven to 350F / 180C. Line a baking sheet with parchment paper.
  • In a medium bowl whisk together the flour, sugar, zest, baking powder and salt.
  • In the stand mixer add the egg, vanilla, milk and melted butter, beat to combine. Add the dry ingredients and beat on low to form a soft dough.
  • Move the dough to a lightly floured flat surface and divide it into three parts, form each part into a long rope approximately 19 inches / 48 cm. Attach the ends together and form a braid. Attach the ends together to form a circle. Place 3-4 boiled eggs (pre-boil the eggs for approximately 5-6 minutes) around the circle if desired. Or leave as is.
  • Lightly beat the egg white and brush on the dough. Bake 20-25 minutes, or until golden and baked through. Test with a toothpick for doneness. Move the cookie to a wire rack to cool before adding the glaze and sprinkles. Enjoy!

VANILLA GLAZE

  • Stir together the sifted powdered sugar, cream or milk and vanilla until smooth. Add more or less cream to reach desired thickness.

Notes

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 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.

Nutrition

Calories: 2784kcal | Carbohydrates: 514g | Protein: 41g | Fat: 63g | Saturated Fat: 37g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 2g | Cholesterol: 332mg | Sodium: 1106mg | Potassium: 994mg | Fiber: 9g | Sugar: 286g | Vitamin A: 2003IU | Vitamin C: 8mg | Calcium: 405mg | Iron: 15mg
Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!

4 Comments

  1. This recipe sounds like one I would like to try. When you list the nutritional values, they are very high. Are those numbers for the whole recipe or just one slice of the cookie? Thanks. I enjoy checking out your recipes all the time; it must be my Italian heritage.

5 from 2 votes (2 ratings without comment)

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