Figolli (Easter Pastries)
This recipe yields delightful traditional figolla pastries, consisting of a flaky pastry and a sweet almond filling. The fragrant addition of orange-blossom water enhances the almond mixture, creating a rich and aromatic flavor. The pastries are assembled by enclosing the almond filling within pastry layers before baking to golden perfection. Once cooled, feel free to decorate with colorful icing and a festive chocolate egg for a delightful finish.
— Constant Cookbook
Ingredients
- Ingredients:
- For the pastry:
- âÀâ 400g margarine
- âÀâ 800g flour
- âÀâ 200g sugar
- âÀâ 3 egg yolks
- âÀâ half a tsp grated lemon rind
- âÀâ water to bind
- For the filling:
- âÀâ 400g sugar
- âÀâ 400g ground almonds
- âÀâ 1 dsp orange-blossom water also known as orange flower water (large food stores sell this)
- âÀâ 3 egg whites
Instructions
- Sieve the flour into a large bowl and rub in the margarine.
- Add sugarAdd sugar and lemon rind.
- Mix in the yolks and enough water to make stiff dough.
- Allow to rest.
- Prepare the filling by mixing the sugar and the almonds, adding the orange-blossom water and folding the beaten egg-whites into this mixture.
- Roll out pastry, and cut 2 large identical shapes, (or cut round a cardboard shape of your choice) for each figolla.
- Spread 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.
- Press the edges together and bake for in a moderate oven until golden, approximately 30mins.
- Allow to cool, cover and decorate any which way you like with icing, finish off with a chocolate egg.
Yield
Serves 6
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