Fragolla
The Strawberry Figolla
Ingredients for about 4 figolli:
Figolli Dough:
3 Medium Size Eggs (room temperature)
400g Sugar
1kg Plain Flour
1/2tsp Baking Powder
1tsp Vanilla Essence
375g Margarine
125g Lard (optional, could be replaced with margarine)
Zest of 1 Lemon
Strawberry & Almond Filling:
500g Fresh Strawberries
100g Sugar
220g Pure Ground Almonds
Zest of 1/2 Lemon
1 Egg White
Decoration:
300g White Chocolate
Oil-based Red Colouring
Oil-based Orange Colouring
Directions:
1. Begin by preparing the dough. Whisk the eggs in a bowl, then blend in the sugar, vanilla extract, and lemon zest until achieving a creamy texture. Set aside.
2. Either using a food processor or a large bowl, mix together the flour, baking powder, margarine, and lard until obtaining a sandy consistency.
3. Gradually incorporate the sugar/egg mixture until forming a crumbly dough. Do not overmix.
4. Dust with flour and shape the dough into a ball. Cut it in half, wrap each half in plastic wrap, and chill in the refrigerator for at least 30 minutes.
5. For the filling, chop the strawberries and place them into a small saucepan over medium heat.
6. When it starts to boil, lower the heat and add the sugar. Give it a good stir.
7. Let it simmer until it reduces in volume and a thick syrup is formed.
8. Turn off the heat and transfer it to a bowl. Let it cool completely.
9. Add the lemon zest, ground almonds, and mix well until well incorporated. Finish it off with the egg white and set aside.
10. Cut each ball of dough into quarters.
11. Open one quarter with the use of baking paper to about 1/2cm thickness. If it's too sticky, a little flour will help.
12. Cut into the desired figolla shape and place about 1cm of the filling on top, staying about 2cm away from the edges.
13. Brush a little water around the edges and close the figolla with another piece of dough.
14. Bake in a preheated 180°C oven for 20-25 minutes until it turns lightly golden brown. Let the figolli cool completely on a wire rack.
15. For the topping, you can simply decorate it as desired. Alternatively, melt the white chocolate, then remove about 20g of it into a smaller bowl.
16. Add a few drops of oil-based red colouring to the chocolate for the strawberry body and orange colouring for the separated 20ml part for seeds. Cover the figolla in red followed by some 'seed' dots. Use a small piping bag or a toothpick to form the seeds. An alternative is using chocolate chips.
17. Let the chocolate set, then they are ready to serve.
Related Posts
Follow our Social Platforms
