Figolli, a Maltese Tradition

Today's recipe is Figolli, a traditional Maltese cake. Not many English people have heard of it but it is delicious. I prefer making it into a mince pie shape, but instead of mincemeat I add a ground almond filling.  Other people make figolli into shapes to represent a celebration (Easter or birthdays).This recipe is simple and only needs basic skill and equipment. There are lots of alternatives for this recipe and I will state some whilst I go along.

FIGOLLI

INGREDIENTS ( makes 12)

Pastry:

250g Plain Flour,

130g of Margarine or Stork. ( I prefer the brand Stork)

60g of Caster Sugar

1 egg yolk

50ml of water ( the colder the better)

Filling:

130g of Caster Sugar,

100g of Clear Honey,

100g of Ground Almonds, ( You can use other ingredients like coconut but ground almonds are the traditional ingredient.) 

A knob of butter for greasing.

                                                                                                         

METHOD:

PASTRY:

Sieve 250g flour into a large mixing bowl,

Add 130g of margarine,

Rub the margarine into the flour.

Add 60g of sugar into the bowl,

Add egg yolk.

Gradually add the cold water mixing the ingredients together.

Eventually it should form a soft dough.

If it gets too sticky add some more flour.

FILLING:

Mix Caster Sugar ( from filling ingredients) and honey.

Then add ground almonds and mix until the ingredients have combined.

MAKING:

Pre heat the oven at 180 degrees.

Grease a 12 piece Yorkshire pudding ( you know what I mean) tray. 

Sprinkle flour onto the board to stop the dough sticking.

Roll out the dough and cut out a circle shape with the cutter.

Place in the tray.

Add a small handful of filling and put it on top of the dough.

Then cut a smaller piece out and put it on top.

Do this 11 more times.

Cook in oven for about 20 minutes.

Sprinkle icing sugar for decoration.

Here is a picture of the Figolli, I did earlier today.

Leave a comment if you have any questions or suggestions.