Vegan Easter Robiols
Introduction
The robiols or rubiols are traditional custard-shaped pastries from Mallorca and Menorca, which are customarily prepared especially for Easter.
It is a kind of sweet empanadilla that has a juicy and sweet filling of angel hair, although since its creation, in the late Middle Ages, other fillings have been popularized such as jam or apricot jam, quince jam and of cream , among others.
It is believed that its origin could be found in Italy, as its appearance reminds in some way to the ' ravioli ', although at dierence of these, the robiols are made with a crispy outer layer of baked dough that produces a delicious contrast with the tender and succulent interior of angel hair.
In addition to its striking format and its irresistible flavor, this sweet does not present much difficulty when it comes to making it, which makes it ideal to enjoy a very special dessert without having to invest too much effort during the holidays.
Below you can see what ingredients you need and the steps to follow in order to make this exquisite and iconic Easter dessert.
Ingredients
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- 750 gr. wheat flour
- 225 gr. non-hydrogenated margarine (room temperature)
- 220 gr. whole cane sugar
- 60 ml. orange juice
- 30 ml. sweet sherry wine
- 30 ml. extra virgin olive oil (Smooth flavor)
- icing sugar
- 3 tablespoons flax seeds (ground)
- 9 tablespoons water
- 1 kg. spaghetti squash jam
Preparation
Step 1
Put the ground flax seeds and the water in a small bowl and let sit for 15 minutes to hydrate the seeds.
Step 2
Put the margarine and sugar in a large bowl and mix well with your hands. Add the orange juice, the flax seeds and water mixture, the sweet wine and the oil and stir everything with a spatula so that all the ingredients are well combined.
Step 3
Add the flour little by little in the bowl and knead, adding a little more each time it is absorbed, until all the flour is added. When the dough has absorbed all the flour and it is a fine mass, form a ball and let it sit in the bowl for 1 hour covered with a clean cloth until it has doubled in volume.
Step 4
After this time, place oven paper on a flat surface and take dough portions of 60 gr. each one and rolling them out on the anti-adherent baking paper, uniformly, with a rolling pin, until reaching dough portions of about 2 mm. thick.
Step 5
When every dough portion is rolled out, use a 12 cm. diameter (approximately) ring mold and press to cut the dough in circles. Put the leftover dough from the edges back into the bowl and form more robiols.
Step 6
Put a tablespoon of spaghetti squash jam in the center of each circle of dough, close carefully by folding it in half and press the edges with a fork (with the external side of the fork tines), pushing delicately until it is well sealed.
Step 7
Preheat the oven to 150º and place the robiols to a baking tray covered with baking paper. When the oven has reached the indicated temperature, introduce the tray, place it in the middle shelf of the oven and bake for 20 minutes, until they are slightly brown (watching out that they do not burn). After this time, remove the tray from the oven and let the robiols cool down.
Step 8
When the robiols are cool, sprinkle some icing sugar on top with a sieve so that it spreads well, and serve.
