Figolli (Maltese Easter Pastries)
Photo: Silverlining at English Wikipedia, Public domain
Figolli are the filled almond pastries Maltese families bake and give away at Easter. Two layers of orange-scented dough sandwich a thick paste of ground almonds set with hot sugar syrup, and the more filling you use, the better they taste. Traditionally they are cut into Easter shapes, with a card template and a sharp knife if you have no cutters, then finished with chocolate or icing.
Instructions
Sift the flour into a bowl and rub in the margarine until the mixture looks powdery again. In a separate container, beat the eggs with the 200 g of sugar until well blended, then stir in the orange zest.
Fold the egg mixture into the flour mixture. If it will not come together, add the 2-3 tablespoons of water a few drops at a time, since too much water will spoil the pastry.
For the filling, gently heat the 125 ml of water with the 100 g of sugar in a small skillet until the sugar has fully dissolved. Bring it to the boil, then take it off the heat straight away.
Stir the ground almonds into the hot syrup and mix well until you have a paste.
Roll out about a quarter of the dough on a floured surface. Cut two identical shapes from it and remove the excess dough.
Spread about a quarter of the filling over one shape, leaving a border of 1-2 cm bare. Lay the second shape on top, align the edges, and press all around to seal. Wet your fingers with cold water if the layers resist sticking.
Repeat with the remaining dough and filling to make 4 figolli in total.
Preheat the oven to 190 °C. Lay a double layer of baking paper on a baking tray and set the figolli on it gently.
Bake for about 30 minutes, until the tops are golden and the edges begin to darken. Decorate with chocolate or icing once cool.
Make it personal.
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