Your SlideShare is downloading. ×
Figolli sandra
Upcoming SlideShare
Loading in...5
×

Thanks for flagging this SlideShare!

Oops! An error has occurred.

×

Saving this for later?

Get the SlideShare app to save on your phone or tablet. Read anywhere, anytime - even offline.

Text the download link to your phone

Standard text messaging rates apply

Figolli sandra

651
views

Published on

A PPT about figolli

A PPT about figolli

Published in: Education

0 Comments
0 Likes
Statistics
Notes
  • Be the first to comment

  • Be the first to like this

No Downloads
Views
Total Views
651
On Slideshare
0
From Embeds
0
Number of Embeds
1
Actions
Shares
0
Downloads
4
Comments
0
Likes
0
Embeds 0
No embeds

Report content
Flagged as inappropriate Flag as inappropriate
Flag as inappropriate

Select your reason for flagging this presentation as inappropriate.

Cancel
No notes for slide

Transcript

  • 1. FIGOLLI
    Traditional Maltese Easter Cakes
  • 2. For the Pastry
  • 3. Ingredients
    1kg flour
    250g margerine
    250 sugar
    teaspoon grated lemon rind
    5 eggs
    Juice of 2 lemons
  • 4. Utensils
    For
    the pastry:
    sieve
    mixing bowl
    knife
    wooden spoon
    grater
    scales
  • 5. Method
    1. Sift the flour.
    2. Rub the butter
    in the flour.
    3. Add the sugar, lemon juice and rind.
    4. Add eggs to the mixture and form a dough.
    5. Leave to rest for 30 minutes
  • 6. For the filling
  • 7. Ingredients
    200 sugar
    500g
    ground almond
    Zest of 2 lemons
    4 eggs whites
  • 8. Method
    1. Put the almonds in a bowl.
    2. Add the sugar to the almonds.
    3. Add the lemon zest.
    4. Add the egg whites and mix.
  • 9. Rolling and Cutting
  • 10. Utensils
    Rolling pin
    knife
    scissors
    Baking spray
    cardboard
    Baking tray
  • 11. Method
    1. Draw and cut out a shape from the cardboard.
    2. Spray the trays.
    3. Roll out the pastry.
    4. Place the shape on the pastry
    and cut around 2 pieces.
  • 12. 5. Spoon some filling onto 1 piece of the pastry.
    6. Cover with the other piece of pastry and press around the edges.
    7. Place on baking tray and bake for 25 minutes at 180 degrees.
  • 13. Decorating
  • 14. Ingredients
    500g
    Icing sugar
    2 egg whites
    Lemon juice
    Coloured sprinkles/ vermicelli
    Small easter eggs
  • 15. Method
    1. Place the icing sugar in a processor.
    3. Add the egg whites.
    2. Whisk the egg whites
    4. Add the lemon juice.
  • 16. 5. Spread the icing mixture on the figolla.
    6. Decorate with vermicelli and chocolate egg.
    7. When the icing is dry, wrap nicely in transparent wrapper.