Vegan Easter Robiols

Vegan Easter Robiols
Vegan Easter Robiols

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.

Difficulty levelPreparation timeRations
Half2 h.For 30 units

* Plus 1 hour of rest

Ingredients

  • 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

Instructions

  1. Put the ground flax seeds and the water in a small bowl and let sit for 15 minutes to hydrate the seeds.
  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.
  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.
  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.
  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.
  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.
  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.
  8. When the robiols are cool, sprinkle some icing sugar on top with a sieve so that it spreads well, and serve.
Finished Easter Robiols
Finished Easter Robiols
Zenithal plane of the robiols
Zenithal plane of the robiols
Detail of Easter Robiols
Detail of Easter Robiols

Notes

  • When selecting vegetable margarine, check that it is not hydrogenated and that it does not contain palm oil or any ingredient of animal origin (Eg: Flora brand olive margarine has gelatin among its ingredients).
  • Make sure that the wine you use has not used any product of animal origin for its elaboration, since elements such as animal albumin, milk proteins, gelatin or fishtail are usually used during the clarification process.
  • If you don't have icing sugar on hand, you can make it using a mixture of 95% sugar - 5% corn starch, and grinding it in a coffee grinder. In this way you can make icing sugar using whole cane and panela sugar, although in this case, the robiols will look more attractive if we use white sugar.
  • If you prefer, you can also fill the robiols with jam or apricot jam, quince jelly or vegetable pastry cream .

If you have any questions, you can leave it to us in the comments. And if you dare and want to show your creations to the world, do not hesitate to label us, we will love to see them through the networks! :)

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