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- How to Make Mallorcan Crespells & Robiols at Home
How to Make Mallorcan Crespells & Robiols at Home
Two delicacies typically enjoyed at Easter in Mallorca, perfect for the whole family.
RECIPE
RECIPE
RECIPE
RECIPE
RECIPE
RECIPE
Pastries and Desserts
Not recommended for diabetics
Contains gluten
Not Halal
Not Kosher
Not suitable for vegans
Not suitable for vegetarians
Mallorca
Main ingredients
(for 20 people)
- 150 gr. de Icing sugar
- 0.5 cucharada de Bicarbonate of soda
- 700 gr. de Plain flour
- 2 unidad de Chicken egg
- 180 gr. de Lard
- 0.5 unidad de Lemon peel
- 150 gr. de Orange juice
Best enjoyed
- April, August, December, January, February, July, June, March, May, November, October, September
Total time: 60 min
kcal per portion: 200 kcal
Difficulty:
Crespells and Robiols are two traditional Mallorcan sweet treats typically made around Easter, although they can be enjoyed all year round. Both are made from the same dough, but differ in shape and filling: while Crespells are biscuits cut into various shapes, Robiols are sweet pies filled with jam, cottage cheese, pastry cream or chocolate. Their soft texture and citrusy aroma make them a staple of Mallorcan baking.
Main ingredients (for a batch of 20):
150 g icing sugar
700 g plain flour
180 g pork lard
150 g orange juice
½ tbsp bicarbonate of soda
½ lemon (zest)
2 egg yolks
Instructions:
Prepare the dough:
Sift the flour together with the bicarbonate of soda into a bowl and combine with the icing sugar.
Separately, soften the lard with a rolling pin and combine it with the rest of the ingredients until you get an even, compact dough.
Leave to rest in the fridge for 20 minutes.
Shape the Crespells:
Lightly flour the work surface and use a rolling pin to roll out the dough until it is 5 mm thick.
Use a biscuit cutter to cut the dough into shapes such as stars, flowers, hearts, etc.
Prepare the Robiols:
Cut discs out of the dough using a pastry cutter or glass.
Place a tablespoon of the filling in the centre of each disc. The most typical fillings are:
Angel hair
Cottage cheese
Pastry cream
Chocolate
Fold the dough into a half-moon shape and seal the edges by pressing with your fingers or a fork.
Bake:
Bake at 180°C in a modular oven without letting them brown too much.
If using convection oven, reduce the temperature to 160°C.
Allow to cool before handling.
How to Best Enjoy Crespells & Robiols:
These sweet treats are traditionally eaten at Easter, but go perfectly with a coffee at any time of the year. For a lighter version, butter can be used instead of lard. You can also sprinkle icing sugar over them before serving.
Dish Variants:
Savoury Robiols: Savoury versions can be made with fillings such as sobrassada sausage or spinach and cheese.
Crispier Crespells: If the dough is rolled thinner and baked for a few more minutes, a crispier texture is achieved.
Warm spices: You can add a little cinnamon or vanilla to the dough for a different flavour.
This recipe has been prepared by the chefs of the reputable Balearic School of Hospitality and Catering of the Balearic Islands.
Preparation
- Prepare the dough: Sift the flour together with the bicarbonate of soda into a bowl and combine with the icing sugar. Separately, soften the lard with a rolling pin and combine it with the rest of the ingredients until you get an even, compact dough. Leave to rest in the fridge for 20 minutes.
- Shape the Crespells: Lightly flour the work surface and use a rolling pin to roll out the dough until it is 5 mm thick. Use a biscuit cutter to cut the dough into shapes such as stars, flowers, hearts, etc.
- Prepare the Robiols: Cut discs out of the dough using a pastry cutter or glass. Place a tablespoon of the filling in the centre of each disc. The most typical fillings are: Angel hair Cottage cheese Pastry cream Chocolate Fold the dough into a half-moon shape and seal the edges by pressing with your fingers or a fork.
- Bake: Bake at 180°C in a modular oven without letting them brown too much. If using convection oven, reduce the temperature to 160°C. Allow to cool before handling.
