Monday, March 12, 2012

Easter Treats - FIGOLLI!

Figolli are Traditional Maltese almond Pastries baked for Easter. They consist of pastry figures filled with a ground almond mixture and covered with royal and glace icing. The traditional shapes are men, women, fish, lamb and baskets but nowadays you can also find heart shape, butterflies, rabbits and cars. The human shapes usually have paper faces stuck on to the icing.  They are decorated with glace icing and royal icing and finished off with a chocolate egg stuck in the middle.

My Grandma had metal forms that she would use to cut out the forms, or even bake the forms in. They were made by a local metal worker and could be bought at the market or some specialty stores. I don't think it is possible to buy them any more but I still have a couple of them and they allow you to make the Figolli almost like a small low pie.

yields approx 4-5 depending on the size of your shapes
14 oz self raising flour+ 1 teaspoon baking powder,sifted
6 oz margarine,
rind of a large lemon,grated
4 tbs sugar,
2 eggs, beaten
and a little fresh milk to bind if necessary.

Make Pastry
Mix the dry ingredients, add the margarine, eggs and milk if necessary - work to a smooth dough.

20 oz ground almonds,
8oz icing sugar+12 oz sugar or 20 oz icing sugar,
juice of 1/2 lemon,
1 tbs brandy.
Mix all in one stage and allow to chill for at least 1 hour in the fridge.

Heat oven to 325F.
Roll out a piece of pastry until it is 1/2 inch thick on a well-floured surface.
Cut into desired shapes (Figolli are traditionally cut into the shape of a bird, a fish or a duck and the size of each Figolla is between 8 to 10 inches).
You need two cut-outs for each Figolla.
Spread the filling on one of the cut-outs.
Place the other cut-out on top and press the edges to seal.
Brush the top of the Figolli with the beaten egg.
Bake until the Figolla turns to a golden colour.
Let the Figolla cool down and then decorate with coloured icing.
You can also cover with chocolate.
Place a hollow chocolate egg in the center of each Figolla using some soft icing to hold it in place.
Figolli can be really elaborate - with cut out pictures, richly decorated etc etc - I prefer the iced ones - with the Easter egg on top!

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...

Visit We Are Chefs

All the recipes here have either been sent to me, adapted by me or found on the web. If I know the source I always give credit to the author/website. If you know of a source I may have missed please let me know.