Vegan Easter robiols

Name: Vegan Easter robiols
Total time: 180 min
Yield: For 30 units
Ingredients: 750 gr. wheat flour; 225 gr. non-hydrogenated margarine (at room temperature); 220 gr. whole cane sugar; 60 ml. orange juice; 30 ml. sweet sherry wine; 30 ml. extra virgin olive oil (mild flavor); icing sugar; 3 tablespoons flax seeds (ground); 9 tablespoons water; 1 kg. spaghetti squash jam

2 h*Total time

HalfDifficulty

For 30 unitsAmount

*Plus 1 hour of resting

Robiols or rubiols are traditional crescent-shaped pastries from Mallorca and Menorca, usually made especially for Easter.

They are a kind of sweet turnover with a juicy, sticky filling of angel hair (candied pumpkin), although since their creation in the late Middle Ages other fillings have become popular, such as jam or apricot preserve, quince and custard, among others.

It is believed that they may have originated in Italy, since their appearance is somewhat reminiscent of ravioli, although unlike those, robiols are made with a crispy outer layer of baked dough that creates a delicious contrast with the tender, succulent angel hair filling.

Besides their eye-catching shape and irresistible flavor, this sweet is not very difficult to make, which makes it ideal for enjoying a very special dessert without too much effort during the holidays.

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 isinglass 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 plant-based pastry cream .

Tap on the steps to mark them as done

Step 1
Put the ground flaxseeds and the water in a small bowl and let them hydrate for 15 minutes.
Step 2
Put the margarine and sugar in a large bowl and mix well with your hands. Add the orange juice, the flax and water mixture you prepared, the sweet sherry and the oil, and stir everything with a spatula until all the ingredients are well combined.
Step 3
Gradually add the flour to the bowl and knead, adding a little more each time the previous addition has been absorbed, until all the flour is incorporated. Once the dough has absorbed all the flour and is smooth, form a ball and let it rest in the bowl for 1 hour, covered with a clean cloth, until it doubles in volume.

Step 4
After this time, place baking paper on a flat surface, take portions of dough of about 60 g each and roll them out evenly on the paper with a rolling pin, until they are about 2 mm thick.
Step 5
Once each portion of dough is rolled out, take a ring cutter of about 12 cm in diameter and press down to cut the dough into circles. Put the leftover dough from the edges back into the bowl to reuse it and make more robiols.
Step 6
Put a tablespoon of angel hair in the center of each circle of dough, carefully fold it in half to close, and seal the edges with a fork (using the outer side of the tines), pressing gently until they are well sealed.
Step 7
Preheat the oven to 150 °C and transfer the robiols to a baking tray lined with parchment paper. When the oven has reached the temperature, put the tray in on the middle rack and bake for 20 minutes, until lightly golden (making sure they do not burn). After this time, turn off the oven, take out the tray and let the robiols cool.
Step 8
Once the robiols have cooled, dust a little icing sugar over them using a sieve so it spreads evenly, and serve.

Notes

If you prefer, you can also fill the robiols with jam or apricot jam, quince jelly or plant-based pastry cream .

Vegan Easter robiols

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Notes

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