January 17. 2012 · Author:
Rafioli
-
>
Traditional Dalmatian biscuits shaped like crescents (similar to ravioli), with a sweet filling usually made of ground almonds, spices, aromatic brandy, lemon zest. The style varies from town to town, the most famous ones coming from Imotski, Trogir, Makarska.
I would like this recipe in English with proper conversions
Dear Margaret, here’s the recipe we received, but haven’t tried it out ourselves yet. Hope it will be OK. Practice makes perfect
Rafioli (Trogir style)
Mix flour, baking powder and flakes of butter, add egg yolks, sugar, salt, and knead firm dough. If necessary, add a little milk to the dough if it is too stiff and let it rest covered for about an hour.
Knead the dough again and roll out thinly as when making noodles. Then place the filling on the dough with a spoon in rows, depending on the glass with which you will form crescents (rafioli).
Fold the dough over the entire row so that the filling is covered.
Press the dough with a glass so that one half of the glass covers the dough with the filling, and then shape a rafiol with a cutter wheel.
Repeat until you run out of the dough and the filling.
Place rafioli on a baking sheet and bake at 180 °C for about 20 minutes.
To prepare the filling: Mix eggs with sugar, add ground almonds, lemon zest, maraschino, brandy, a little nutmeg and cinnamon.
Coat freshly baked rafioli with a little brandy and roll in granulated sugar. Ravioli are best after a few days.
For the dough:
700 g of wheat flour
a little baking powder
200 g of butter
3 eggs
2 egg yolks
60 g sugar
salt
milk as needed
For the filling:
4 eggs
200 g of sugar
400 g of almonds
lemon zest
3 tablespoons maraschino liqueur
1 tablespoon brandy
nutmeg and cinnamon
brandy (grape)
granulated sugar