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Buccellato Siciliano Christmas Fig & Nut Pastry Ring

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Total Time 2 hours
Servings 10

Ingredients
  

PASTRY DOUGH

  • 3 cups all-purpose flour
  • ½ cup sugar
  • 1 cup cold unsalted butter, cubed
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 orange zest
  • Pinch of salt
  • 1 - 2 tbsp cold water (only if needed)

FIG & NUT FILLING

  • 2 cups dried figs, chopped (soaked in Marsala 20–30 min, drained)
  • ¾ cup raisins
  • 1 cup walnuts, chopped
  • 1 cup pistachios, chopped
  • ½ cup almonds, chopped
  • ½ cup candied orange peel (cedro), chopped
  • ½ cup honey
  • ⅓ cup sugar
  • 1 orange zest
  • 1 tsp cinnamon
  • ½ tsp clove
  • 2 - 4 tbsp Marsala or the soaking liquid (optional, only if the mixture is too thick)

Instructions
 

Make the Dough

  • Mix flour + sugar + salt + orange zest.
  • Cut in the cold butter until crumbly.
  • Add eggs + vanilla.
  • Knead just until smooth.
  • Wrap and chill 30 minutes.

Make the filling:

  • Combine the soaked figs, raisins, nuts, candied orange peel.
  • Add honey, sugar, cinnamon, clove, and orange zest.
  • Pulse a few times in a food processor OR mix by hand for a chunkier filling.
  • Add a spoonful of the Marsala soaking liquid only if you need to loosen it.
  • Filling should be thick, sticky, and spreadable — not wet.

Assemble:

  • Roll chilled dough into a large rectangle (about ¼-inch thick).
  • Spread the filling evenly, leaving a border.
  • Roll the dough up like a jelly roll.
  • Form into a ring and pinch ends to seal.
  • Make small decorative cuts on top (the traditional “Sicilian feathering”).
  • Brush with egg wash.

Bake:

  • 350°F (175°C)
    35–45 minutes, until deeply golden.

Decorate (Optional)

  • Warm apricot jam + a splash of water and brush over the top
    Add candied fruit or pistachios
    Dust with powdered sugar