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RAFIOLI
Our great grandmothers passed on their old recipes in which Trogir rafiol until today kept their original taste. They are made from fine thin dough which is filled with ground almonds and other condiments and rolled into small crescent-shaped pastries. Due to their durability, special taste and appearance they can be the ideal suvenir from Trogir.
INGREDIENS:
Dough: 750 g of flower, 6 eggs, 2 spoons of sugar, salt, 220 g of butter, milk if necessary
Filling: 500 g of almonds, 5 eggs, powder cinnamon, a little nutmeg, 500 g of sugar, 2 spoons of rum, maraschino or brandy, grated lemon core, 1 piece of chocolate, 2 spoons of butter
PREPARATION:
Take 750 g of flower, 4 eggs, 2 egg yolk, 2 spoons of sugar, salt, 220 g of butter, milk if needed, and beat well and roll into a thin layer. Fill with the following stuffing: 500 g unpeeled, roasted and ground almonds, 3 whole eggs, whipped whites of 2 eggs, a little powder cinnamon, little nutmeg, 500 g of sugar, 2 spoons of rum, maraschino cherry or brandy, grated lemon core, 1 piece of grated chocolate and 2 spoons of butter. Rafioli is cut, stuffed and baked on a temperate fire. It is customary to make large rafioli, which they coat with raw white sugar.
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