Figolli (Maltese Easter Pastries)

Name: Figolli (Maltese Easter Pastries)
Total time: 120 min
Yield: 4 servings
Ingredients: 800 g self-raising flour; 200 g margarine; 200 g white granulated sugar; 4 eggs; 1 orange, zested; 2–3 tablespoons water; 200 g pure ground almonds; 100 g white granulated sugar; 125 ml water

Figolli (singular Figolla) are the typical Maltese sweet for Easter. They are prepared in batches and given as gifts to friends and family.

120 min · serves 4

Desserts
German, Nordic & Eastern European
Vegetarian

Ingredients

800 g self-raising flour
200 g margarine
200 g white granulated sugar
4 eggs
1 orange, zested
2–3 tablespoons water
200 g pure ground almonds
100 g white granulated sugar
125 ml water

Steps

Sift the flour into a bowl, and rub in the margarine until the mixture returns to a powdery consistency.
In a separate container, mix the eggs and sugar until well blended.
Mix the orange zest into the egg and sugar.
Fold the egg mixture into the flour mixture.
If necessary mix in some water to help the mixture form a dough. Add the water very carefully, drop by drop, as you will only need a little bit, and too much will ruin the pastry.
In a small skillet, gently heat the water and dissolve all the sugar into it.
Once the sugar has completely dissolved, bring the water to the boil, and immediately remove from the heat.
Stir the ground almonds into the hot sugar solution. Mix well until you get a paste-like filling.
Flour a clean surface, and roll out about a quarter of the dough with a rolling pin.
Cut two identical figolli shapes (see image) from the dough and remove the excess.
Spread about a quarter of the filling on one of the shapes. Leave a 1–2 cm border without any filling on it.
Place the second identical shape on top of the first, making sure to align both shapes properly.
Press the edges of the two pieces of dough all around so they seal. Wetting the fingers with some cold water can help if the 2 layers are difficult to combine.
Repeat the above steps for the other 3 figolli.
To bake, preheat the oven to 190 °C. Place double layer of baking paper on a baking tray, and place the figolli gently on paper.
Bake in the preheated oven until the top turns golden and the edges start becoming dark (about 30 minutes).

More recipes with flour, butter, eggs, orange or almonds

Adapted from “Figolli (Maltese Easter Pastries)” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.

Steps

Sift the flour into a bowl, and rub in the margarine until the mixture returns to a powdery consistency.

In a separate container, mix the eggs and sugar until well blended.

Mix the orange zest into the egg and sugar.

Fold the egg mixture into the flour mixture.

If necessary mix in some water to help the mixture form a dough. Add the water very carefully, drop by drop, as you will only need a little bit, and too much will ruin the pastry.

In a small skillet, gently heat the water and dissolve all the sugar into it.

Once the sugar has completely dissolved, bring the water to the boil, and immediately remove from the heat.

Stir the ground almonds into the hot sugar solution. Mix well until you get a paste-like filling.

Flour a clean surface, and roll out about a quarter of the dough with a rolling pin.

Cut two identical figolli shapes (see image) from the dough and remove the excess.

Spread about a quarter of the filling on one of the shapes. Leave a 1–2 cm border without any filling on it.

Place the second identical shape on top of the first, making sure to align both shapes properly.

Press the edges of the two pieces of dough all around so they seal. Wetting the fingers with some cold water can help if the 2 layers are difficult to combine.

Repeat the above steps for the other 3 figolli.

To bake, preheat the oven to 190 °C. Place double layer of baking paper on a baking tray, and place the figolli gently on paper.

Bake in the preheated oven until the top turns golden and the edges start becoming dark (about 30 minutes).