Since I can remember I have seen my mother prepare these sweets. I think my beginnings in confectionery were helping her make rubiolsa typical Easter recipe of Mallorcan origin, although it can also be found in the rest of the islands of the Balearic archipelago and throughout the year.
This is my family’s recipe, quite old as I understand it, and I suppose it must vary slightly from that of other families, since it is already known that in the kitchen each house has its own tastes and traditions.
Put all the ingredients in a large bowl and knead them until a smooth dough is left. Wrap it in plastic wrap and put it in the fridge for at least half an hour.
Take out of the fridge. Take portions of dough and stretch them with the roller. Place in the center of each one of them a spoonful of the chosen filling, in my case I made some of angel hair and others of cottage cheese, fold and cut with the rubiols molds.
so that the rubiols are sealed and do not open during cooking, it is best to lightly press the edges with your fingers or a fork. Bake in the oven at 180ºC for thirty or forty minutes, let cool and sprinkle with powdered sugar.
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With what to accompany the rubiols
The rubiols hold perfectly a few days, no refrigeration necessary unless they are filled with pastry cream, which is another option, as well as jam. The chosen filling they don’t have to be too liquid, so that the rubiols do not open during cooking and spread on the oven tray. With the dough cutouts, crespells are prepared, a kind of cookie one centimeter thick, usually in the shape of a flower, star or heart.
Live to the Palate | angel hair coke
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