Trogirski Rafioli, the perfect Croatian dessert. We can’t talk about eating our way around the world without making a stop at one of my favorite places, Trogir Croatia. These Trogirski Rafioli are a must if you are visiting the region. These sweet almond stuffed cookies are traditional cookies from Trogir, Croatia.
These are delicious cookies with a sweet, lemony almond filling then sprinkled with sugar. They taste even better while eating them in Trogir, where they originated from. There are so many great Croatian food items you should try. Some of my favorites are palacinke, burek and cevape.
Traditional Trogirski Rafioli
Many traditional Croatian recipes are very similar to other European country desserts like Italy, Austria, and Turkey. There is no shortage of desserts in Croatia such as the Dalmatian fig tart, cherry strudel, krafne, Croatian sweet bread and so much more.
The legend is that trogirski rafioli originated from the Rafioli family. A girl in the Rafioli family was captured in the Kamerlengo tower and she passed her time baking until she was rescued by a knight and she continued baking rafioli as her token of gratitude.
Trogirski Rafioli Ingredients
Trogirski Rafioli Dough
- 3 1/2 cups or 500 g all-purpose flour
- 6 egg yolks
- 1/4 cup sugar
- 100 g butter (1.8 oz)
- 15g vanilla sugar (1 1/5 tablespoons) or two teaspoons of vanilla essence
- 1 1/2 tablespoons of rum
- 50 ml milk (I used almond milk)
- 1/4 cup oil (I used olive oil)
- 1/2 cup water
- Pinch of salt
Trogirski Rafioli Filling
- 500 g almonds (3 1/3 cups)
- 6 egg whites
- 250 g sugar (1 1/4 cups)
- 100 g pork fat (1.8 oz)
- 15 g vanilla sugar (1 1/5 Tbls.) [or two teaspoons of vanilla essence]
- 1 teaspoon rose extract
- 1 teaspoon maraschino
- Zest of 1 lemon
- Zest of 1 orange
- Juice from 1 orange or lemon
- Caster sugar
Trogirski Rafioli Instructions
- Combine all of the dough ingredients in a large bowl, and mix until you have a nice, smooth, compact dough
- Let the dough mix rest for 30 minutes in the refrigerator
- Roast in a pan half the amount of the almonds to highlight their nutty taste
- Grind the almonds in an electric grinder or cut them with a knife in tiny pieces
- Put everything for the filling mixture, except the egg whites, in a bowl and combine together
- Using an electric mixer, beat the egg whites to soft peaks
- Gently fold the whipped egg whites into the filling mixture – and set aside
- Roll out the dough to a thickness of 2 mm. Using a glass or a cookie cutter, cut out rounds from the dough. Re-roll the excess dough and cut again (I used a glass cup around 8cm wide)
- Preheat the oven to 160°C (320°F)
- Put one teaspoon of the filling onto the center of each circle, fold it in half, and seal it by using a fork to seal together the edges of the dough
- Bake for about 20 minutes, or until golden brown
- Cool on a wire rack, sprinkle them with water and cover them with some caster sugar
- Store them in an airtight container and will last you for almost one month (that is if you do not eat them all!)
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