RUBIOLS in IBIZA-CHEF
Rubiols occupy an especially prized place in island desserts. Although they are sold all year round in bakeries, many families make them at home during Easter Week along…
Each family has its favourite recipe and the following is just one of many different kinds. Homemade apricot jam, cabello de angel (a pumpkin and sugar syrup concoction) or curd cheese are traditionally used for the filling, although there are those who prefer cream, chocolate or other types of jams.
Ingredients:
450 gr melted lard
2 small glasses of water
1 small glass of sunflower oil
1 small glass of anis
5 egg yolks
A pinch of fresh yeast
5 T sugar
1 kg flour (approximately)
Dissolve the sugar and yeast in the water and then quickly add the other liquid ingredients, mixing well. Add the flour little by little until obtaining a homogenous paste. Break off a ball and roll it out with a rolling pin until obtaining an oval-shaped sheet of dough that is not very thick. Place a spoonful of the desired filling on it and fold and seal the dough well at both ends so that the filling does not leak out during baking. Trim the leftover edges of the pastry to make a half moon approximately 15 cm in length. Bake at 180º C until golden, sprinkle with powdered sugar and eat when cool.
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