Figolli (Easter Pastries)
- Preparation and cooking time
- Total time
- 1 hour cooling
- More effort
- Serves 6
Ingredients
Ingredients:
- Ingredients:
For the pastry:
- âÃÂâ 400g margarine
- âÃÂâ 800g flour
- âÃÂâ 200g sugar
- âÃÂâ 3 egg yolks
- âÃÂâ half a tsp grated lemon rind
- âÃÂâ water to bind
For the filling:
- âÃÂâ 400g sugar
- âÃÂâ 400g ground almonds
- âÃÂâ 1 dsp orange-blossom water also known as orange flower water (large food stores sell this)
- âÃÂâ 3 egg whites
Method
- STEP 1Sieve the flour into a large bowl and rub in the margarine.
- STEP 2Add sugarAdd sugar and lemon rind.
- STEP 3Mix in the yolks and enough water to make stiff dough.
- STEP 4Allow to rest.
- STEP 5Prepare the filling by mixing the sugar and the almonds, adding the orange-blossom water and folding the beaten egg-whites into this mixture.
- STEP 6Roll out pastry, and cut 2 large identical shapes, (or cut round a cardboard shape of your choice) for each figolla.
- STEP 7Spread a 1 cm thick layer of the almond filling onto half of the pastry shapes leaving a bit of space around the edges, and cover each one with its corresponding half.
- STEP 8Press the edges together and bake for in a moderate oven until golden, approximately 30mins.
- STEP 9Allow to cool, cover and decorate any which way you like with icing, finish off with a chocolate egg.
