Wedding Heart (Cuzzupe Crotonesi)

Category: Festive cuisine
Kitchen: italian
Wedding Heart (Cuzzupe Crotonesi)

Ingredients

Wheat flour 1 200 gr.
Sugar 375 gr.
Eggs 7 pcs. + 7 pcs.
Melted pork lard 150 gr.
Baking powder 3 pcs.
Lemon zest with 2 pcs.
Sugar topping taste.
Glaze
Egg white 1 PC.
Sugar 125 gr.
Lemon juice 1 tbsp. l.

Cooking method

  • In Italy there is a custom to bake a heart with seven eggs as a gift for a wedding. The author of the recipe baked the same heart for his friend's wedding.
  • Surrece - Easter baked goods, baked in the form of baskets, hearts, braid, pigeons, bagels and beautifully decorated. I took 1/3 of the norm and from this amount I got 2 hearts, large and small. I took the eggs from categories 3, to 42-44 gr.
  • Beat eggs, gradually adding sugar. In another bowl I mixed flour, baking powder, lard, lemon zest.
  • Wedding Heart (Cuzzupe Crotonesi) Wedding Heart (Cuzzupe Crotonesi)
  • Added to the beaten eggs and mixed well.
  • Wedding Heart (Cuzzupe Crotonesi) Wedding Heart (Cuzzupe Crotonesi)
  • Divided the dough into 3 parts.
  • Wedding Heart (Cuzzupe Crotonesi)
  • From 2/3 she baked a large heart for a wedding, and from 1/3 a small one.
  • To prepare a wedding heart, I put a small piece on the crosses, and from the remaining dough I rolled a sausage, divided it into 4 parts and rolled it into bundles. She intertwined them in two, inserting eggs between them, 3 pieces in each, leaving the tips. Wedding Heart (Cuzzupe Crotonesi) Wedding Heart (Cuzzupe Crotonesi)
  • Shaped in the shape of a heart, pinching the ends from below. I split it from the top, putting 7 eggs.
  • Wedding Heart (Cuzzupe Crotonesi)
  • The joints were moistened with water. In general, when the dough dries up, I wet my fingers a little. From the remaining piece, she rolled out a thin flagellum, divided it into 14 parts and fixed it crosswise on the eggs.
  • Wedding Heart (Cuzzupe Crotonesi)
  • All. The big heart is ready. Now we sculpt small.
  • The remaining dough was divided into 3 parts - large, medium and small. I made two strips from large and medium and intertwined them.
  • Wedding Heart (Cuzzupe Crotonesi) Wedding Heart (Cuzzupe Crotonesi)
  • Connected in the form of two hearts - one in the other. She rolled a small piece (very small) of dough into a long strip and connected two hearts to it.
  • Wedding Heart (Cuzzupe Crotonesi)
  • Wedding Heart (Cuzzupe Crotonesi)
  • Bake until tender: a large heart for 40 minutes, a small heart for 20 - 25 minutes at 180 ° C.
  • Wedding Heart (Cuzzupe Crotonesi)
  • For the glaze, beat 1 protein with 125 gr. powdered sugar and 1 tbsp. l. lemon juice.
  • When they cooled down, smeared with icing
  • Wedding Heart (Cuzzupe Crotonesi)
  • and immediately decorated, because the glaze quickly hardens. After that, I put the hearts in the oven for 3-4 minutes to dry out faster.
  • Wedding Heart (Cuzzupe Crotonesi)

The dish is designed for

2 pieces.

Time for preparing:

2 hours

Cooking program:

Oven.

Note

Recipe from the site - 🔗
In preparing a small heart, you need to correctly calculate the amount of dough for the inside and the outside, so that there is a larger distance between them, as the dough will grow. There is very little dough for the string.
Bon Appetit!

Chef
Very beautiful decoration for the celebration.
And what happens to the woven seven eggs after forty minutes of baking? Probably, when using the "wedding heart" they are taken out and not eaten?
MariS
Larissa, a very beautiful Italian custom! The pastries are impressive, thanks for the recipe!
Such beauty is a pity ... Maybe, according to custom, they should be kept as a keepsake?
Scops owl
Quote: Chef

Very beautiful decoration for the celebration.
And what happens to the woven seven eggs after forty minutes of baking? Probably, when using the "wedding heart" they are taken out and not eaten?
Thank you. It's nice that you liked it. We ate everything. The eggs are delicious, do not crack, all whole. I put in the boiled ones on the advice of Nonna's grandmother. Raw she recommends baking in a wood-burning oven. I don’t know what they will be baked in it, probably very tasty.

Maybe, according to custom, they should be kept as a keepsake?
I searched the entire Internet, met in another place a mention of this custom, traditional in Calabria. They don't write about it in detail. There is very little information. Nonna Pina also mentions a heart with 9 eggs.It is baked as a "confirmation of consent", as I understand it, before the wedding. In any case, the great and mighty Google translated this way. Probably for an engagement
MariS
It's great when old customs are preserved! Solemn matchmaking and such a colorful answer, no less pleasant to receive!
Scops owl
And we also have interesting customs, for example, when they roll out worthless suitors with watermelons
MariS
Quote: Scops owl

And we also have interesting customs, for example, when they roll out worthless suitors with watermelons

Yes, I know one. Only, in my opinion, is this a Ukrainian custom? It seems he has already been forgotten ... (It's just that they don't get married very much now - more and more civil marriages, unfortunately).
Svetta
Quote: MariS

Yes, I know one. Only, in my opinion, is this a Ukrainian custom? It seems he has already been forgotten ...
An old Ukrainian custom: if the bride is wooed, and she does not want to marry this groom, then she presents him with a garbuz (pumpkin). It was a great shame for the groom!

And your heart, Scops owl , I really liked it, beautiful!
Scops owl
Marine, of course Ukrainian. I just meant the territory of the former USSR.
Sveta, Thank you I felt sorry for the suitors, the rejected

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