Calabrese Scalille also knows as Scalidri are a delicious Italian dessert made around Christmas time. Soft dough, fried and then basted in honey over stove top sometimes sporting confetti.
If you like sweet Italian treats then you'll like my recipe for Calabrese Turdilli, Cuculli, my Calabrese Pitta Mpigliatta or Calabrian Crispelle Fritters recipe.
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There's nothing like mom's baking and that's why I've spent the past few years baking with my mom and learning how to make traditional Italian baked goods. This recipe is one that has been passed down from Calabrian generation to generation.
Why not try my recipe for Tagliatelle with Traditional Bolognese Sauce, Pasta in Tomato Sauce with Pork Ribs or my Tender Meatloaf with Red Wine Sauce.
Here's Why You'll Love this Dish
- easy to make
- tastes delicious
- great for large gatherings
- can be frozen and glazed at a later time
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How to Make Scalille aka Scalidri
Keep in mind that the number of portions will vary by the size of your Scalille.
In the bowl of a stand mixer, mix egg and sugar until well incorporated. Add oil, lemon zest, milk and liquor one at a time mixing after each addition.
Add baking powder and mix. Then add one cup of flour at a time and mix with mixer. After 3rd cup, remove from stand mixer and continue to add flour a little at a time mixing with a wooden spoon and scraping the bowl.
At about 4 cups, turn out on to a lightly floured surface with the remaining flour to the side and start to gently knead/fold dough adding a little flour at a time until you get a consistency that you can work with. The dough should be soft to the touch, but not to sticky that you can not handle.
The dough should be soft to the touch, but not to sticky that you can not handle.
Cut a small piece of dough
Start to role pieces that are about 4 to 6 inches long and ½ inch thick in diameter.
Braid or shape the dough
Place in your fryer a few at a time to avoid over crowding.
Once the honey is hot, place a couple of scalille in the pan and with a spoon cover them with honey.
Recommended that these be eaten the same day they are made.
Storage: Unglazed scalilli can be frozen in an airtight container and then thawed out in the fridge over 24 hours. Glaze once at room temperature.
Glazed scalilli can be stored in a cool place covered in plastic wrap. Storing in fridge is not recommended.
Top Tips
Add 1 tbsp on water to the honey so that it does not burn.
Top glazed scalilli with sprinkles immediately after glazed so that the sprinkles stick to the honey.
DO NOT TURN THEM until they are golden on the bottom. Use a fork to check. Because they are delicate, turning them too early will result in them falling apart.
Substitutions and Variations
Here are some simple variations for scalilli:
- Liquor - swap in your favorite liquor if you don't have Anisette Liquor
- honey - skip the honey and glaze them in a light mixture of icing sugar
- Naked - eat them as they are no topping, they're just as good!
The perfect recipe isn't that far away. I'd love to know how you substituted ingredients to fit your dietary needs. Drop a comment below and let me know!
Answers to Commonly Asked Questions
Basically it's a traditional Calabrese dessert made a Christmas time and consists of fried dough glazed in honey topped with sprinkles.
Calabrese or Calabrian's are from the southern part of Italy the region of Calabria.
Main Dishes
Recipe Details
Calabrese Scalille Italian Christmas Dessert
https://easyhomemaderecipes.caEquipment
- deep fryer optional
Ingredients
- 6 eggs
- 1 oz anisette liquor or your favorite liquor
- 1 cup sugar
- 1 cup oil
- 6 tbsp milk
- 1 lemon zest of one lemon only
- 3 tsp baking powder or 1 package of Bertolini Lievito Vaniglina
- 5 cups flour more or less
- 1 cup honey
- oil sufficient oil for deep frying
Instructions
- In the bowl of a stand mixer, mix egg and sugar until well incorporated. Add oil, lemon zest, milk and liquor one at a time mixing after each addition.
- Add baking powder and mix. Add one cup of flour at a time and mix with mixer. After 3rd cup, remove from stand mixer and continue to add flour a little at a time mixing with a wooden spoon and scraping the bowl.
- After adding 4 cups, turn out on to a lightly floured surface with the remaining flour to the side and start to gently knead/fold dough adding a little flour at a time until you get a consistency that you can work with. The dough should be soft to the touch, but not to sticky that you can not handle.
- Place oil in a tall pot so that it is about 2 to 3 inches deep. Use a pot that is approximately 9 to 12" wide and heat oil to approx 350℉ or when you place a bit of dough in the post and it rises to the top. While the oil is warming up continue to next steps.
- Cut a small piece of dough and start to role pieces that are about 4 to 6 inches long and ½ inch thick in diameter.
- Braid or shape the dough and place in your fryer a few at a time to avoid over crowding. Keep in mind that the oil temperature will fluctuate as you place scalille in so you may need to adjust the temperature as you fry.
- DO NOT TURN THEM until they are golden on the bottom. Use a fork to check. Because they are delicate, turning them too early will result in them falling apart. Flip to other side once they are golden. Remove once both sides are golden and place on a baking tray lined with paper towel to absorb excess oil.
Glaze
- Warm up honey in small frypan. Some people add 1 tablespoon of water to pan and once hot they add the honey to avoid the honey burning. Once the honey is hot, place a couple of scalille in the pan and with a spoon cover them with honey.
- Transfer glazed scalille to a plate and immediately cover with sprinkles. Repeat until you have glazed them all. You can also freeze unglazed scalille and glaze them after thawed and at room temperature.
Video
Notes
Top Tips
Add 1 tbsp on water to the honey so that it does not burn. Top glazed scalilli with sprinkles immediately after glazed so that the sprinkles stick to the honey. DO NOT TURN THEM until they are golden on the bottom. Use a fork to check. Because they are delicate, turning them too early will result in them falling apart.Nutrition
PIN it for later here
Food Safety
Note that the storage guidelines provided on this page and site are estimates from personal experiences. We are all adults and as an adult you are responsible to ensure that the food you eat is safe to eat. Since, I'm not a food safety expert, you are responsible to review your local guidelines on food storage prior to storing any food left-overs.
Remember to:
- Not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
For Canadian Guidelines check the Government of Canada Food Safety Guidelines or see more guidelines at USDA.gov.
Carl Arabia says
My mom would make scalille,turdilli,and pita mpigliata. She used your second technique with the dowel,but,she had a small tool with vertical slats standing next to each other. She would press the scalilli into the slats,which did two things. First, it would put parallel lines into the dough( which She claimed would hold the honey better), and second, it kind of loosened the hold on the dowel,so it was easier to slide the scalilli off. Thanks for the memories!
AmyG says
Definitely agree with your mom. Those ridges do hold the honey more. It amazes me how our parents would improvise using whatever they had and turn it into a tool to make something.
Anna M says
Making these again tomorrow - they are delicious 💫
AmyG says
Glad you liked them! Enjoy.