Figolli (Easter Characters) and Pastizzi
Maltese gastronomy is a fascinating blend of influences that reflects Malta's location and history. Primarily Italian in character, Maltese cuisine also borrows extensively from the kitchens of North Africa and the Eastern Mediterranean. Over the centuries, all of these distinct components have been integrated into a uniquely wholesome and flavourful melange.
Figolli are almond pastries cut out to represent symbolic figures. They come into their own at Easter time. It is wisest to buy then from a reputable confectioner. Some charities make and sell them too, but beware of the quality, no matter how deserving the charity. You will need the metal cutters. If you cannot obtain these, you can make your own templates, like gingerbread men, out of cardboard. The traditional shapes are men, Women, fish and baskets, the last perhaps being fertility symbols. More recently, new shapes have begun to emerge, such as butterflies, lambs and cars. A shop window filled with these figolli is a colourful sight. The human shapes are easily identifiable by the old-fashioned oleograph faces stuck on to the icing. An Easter egg wrapped in coloured paper is an essential part of the decoration.
Make the pastry by mixing the sugar with the flour, then rubbing in the butter until the mixture resembles fine crumbs. Add the grated lemon rind and the yolks, mixed with a little water to make a pliable dough. Leave to chill. Add the sugar, orange flower water and lemon rind to the ground almonds, and bind with the egg whites. Roll out the pastry and cut out your shapes. Make two of each figure as they will be sandwiched with almond paste. Lay the first shape on a greased and floured baking tray, spread with almond paste, leaving a small margin. Lay the second shape over the top and press the edges together. It helps if you wet the edges with a pastry brush to ensure adhesion- Bake at 200'C/400'F/gas 6 for 5 minutes, then at 180'C/350'F/gas 4, for about 20 minutes, until pale golden. Cool on the tray.
When cold, coat with glacé icing, then decorate with royal icing in a different colour, but nothing too gaudy. While the icing is soft, press a small, foil-wrapped Easter egg in the middle of each shape. As children we used to be intrigued by the egg right in the middle of the man or woman's tummy. Ground almonds are very expensive and full-size figolli are enormous. You might like to consider making the quantity of this recipe and making the figolli half the size, using tiny sugar-coated eggs. Less traditional but still good.elange.
Another traditional food is Pastizzi. Pastizzi are a very delicious snack which a lot of Maltese people like to eat. here's how to do it. Try it. You'll enjoy eating it!
PASTIZZI (Ricotta cheesecakes) Pastry:
14 oz flour
Water
A pinch of salt
2 oz soft shortening
2 oz margarine
Filling:
14 oz ricotta
4 eggs
A pinch of salt
Pepper
Method:
Put the flour in a mixing bowl, add enough water to make a stiff dough.
Beat (in electric mixer) on medium speed until smooth. If the pastry is
at all sticky add more flour.
Roll the pastry out 1/8" thick on a floured board, spread the shorteneing
over the whole surface, using the hands. Roll up as for Swiss roll.
Now roll the pastry out again - spread it this time with margarine. When
ready for use roll it out for the third time.
Make the filling. Mash the ricotta with a fork, add the salt and the
unbeaten eggs.
The pastizzi may now be made into little tartlets in round tartlet cases
or they may be cut in the same way as ravioli.
Bake in a hot oven (400 degrees) for 20-25 minutes or until risen and
golden brown.
N.B. The most popular pastizzi are made with ricotta, but there are also
two other varieties; one made with peas and onions and the other with
anchovy.
We hope you have enjoyed reading this post. We also hope that you try these recipies.
By:
Andrea & Amanda
posted by Students. MALTA @ Wednesday, March 22, 2006
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