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Robiols
Curd cheese or jam half-moon pastries
Robiols de Pasqua: Mallorcan Easter half-moon pastries filled with fresh curd cheese or jam
Robiols belong to Easter week in Mallorca, when grandmothers and grandchildren shape them by the trayful alongside crespells and panades. They are soft, crumbly half-moons of pastry with a frilled edge, filled with brossat (a fresh curd cheese like ricotta), cabell d'àngel pumpkin jam or apricot jam, and showered with sugar. Traditional dough uses pork lard; this vegetarian version uses butter and olive oil. Ricotta can be made with or without animal rennet, so check the label if that matters. Chef's tip: keep the dough cool and handle it as little as possible, because a short, tender crumb is what makes a robiol.
- Total time
- 65 min
- Difficulty
- medium
- Serves
- 16
Ingredients
For the dough
- 14 oz plain flour
- 2 ⅞ oz sugar
- 1 tsp baking powder
- 3 ½ oz buttersoftened
- ¼ cup light olive oil
- 1 egg
- ¼ cup fresh orange juice
- 1 orangefinely grated zest
For the fillings
- 9 oz ricotta (or brossat)well drained
- 1 egg yolk
- 1 ¾ oz sugar
- 1 lemonfinely grated zest
To finish
- 1 ¾ oz caster sugar or icing sugar
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Method
0/5 doneStep 1: Rub the 3 ½ oz butter into the 14 oz plain flour, 2 ⅞ oz sugar and 1 tsp baking powder until it looks like coarse crumbs. Add the ¼ cup light olive oil, 1 egg, ¼ cup fresh orange juice and 1 orange and bring together into a soft dough without kneading. Wrap and chill for 30 minutes.
35 minStep 2: For the cheese filling, mix the 9 oz ricotta (or brossat) with the 1 egg yolk, 1 ¾ oz sugar and 1 lemon until smooth. It should be thick enough to hold a spoonful in a mound.
3 minStep 3: Heat the oven to 350°F and line two trays with baking paper. Roll the dough 3 mm thick between two sheets of paper and cut out 10–11 cm rounds, rerolling the scraps once.
10 minStep 4: Put a heaped teaspoon of cheese filling on half the rounds and of 7 oz pumpkin jam (cabell d'àngel) or apricot jam on the rest, slightly off centre. Fold over into half-moons, press the edges and crimp them by folding the edge over itself in little pleats. A common mistake is overfilling; the dough is tender and splits if stretched.
20 minStep 5: Bake for 18–20 minutes until pale golden with darker edges; they should stay light in colour. Toss them in the 1 ¾ oz caster sugar or icing sugar while still warm and cool on a rack.
20 min
Nutrition per serving
- Calories
- 230 kcal
- Protein
- 5 g
- Carbs
- 33 g
- Fat
- 9 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does robiols take?
- About 65 minutes in total: 45 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 16 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of sugar?
- Caster sugar, same amount.
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