Robiols are a typical Mallorcan pudding at Christmas and Easter. They are sweet and filled with cheese, jam, pudding or ‘angel’s hair’.
To make 30 Robiols we will need the following ingredients:
For the dough:
– 1 kg of normal flour
– 200 g of butter
– 2 x 150 ml cups of olive oil
– 3 small glasses of sweet white wine
– 3 egg yolks
– 90 g of icing sugar
– 2 spoonfuls of water
– 2 spoonfuls of glass sugar for dusting (optional)
For the filling:
– 1 kg of a pumpkin jam known as cabell d’àngel (literally, ‘angel’s hair’) or 1 kg of quince preserve.
We can also make robiols using cottage cheese, sweet potato, etc.
Put the flour in a bowl and make a hole in the middle. Add the lard (or butter), oil, wine, egg yolks, sugar and water. Knead the dough mixture until it becomes manageable and leave it to sit. After setting the oven to 170 degrees, start separating the dough into pieces the size of an egg and, using a rolling pin on a floured surface, flatten the dough into circles of approximately 10 to 12 cm. These discs have to be very thin.
Fill half the circle with the jam, leaving the edges free, fold and join the edges with your fingers.
Cut the edges using a pastry cutter, and, using the prongs of a fork or the pastry cutter, press down on the edges.
Next you have to place the Robiols on a grease-proofed tray and into the oven for 15 to 20 minutes. Last but not least, sprinkle with glass sugar.