Figolli season is coming & Inserv have you sorted this Easter! 🐰
With 2021’s Covid-friendly Carnival festivities done and dusted, we at FoodBlog are gearing up for Easter and you all know what that means… heaps and heaps of figolli! Each decorated in their uniquely creative ways! 🎨
We’ve teamed up with Inserv once again to bring you the best packaging for all your almond-packed treats! 😋
Another Inserv x FoodBlog boom! This time figolla-style!
With the help of XFactor finalist, Yazmin Zoe we’re here to reacquaint you with all them packaging solutions that our favourite Lenten treats call home… enter the Inserv figolla box!
We all know that magical Easter Sunday feeling where nanna would walk in with a very recognisable rectangular box, holding our after-lunch treat best paired with a hot cuppa and some good old family banter. ☕
Check out the full range of figolli boxes on their online catalogue here! (Page 185)
The perfect packaging for the perfect figolla! Talk about YUM!
Much like with everything we do here in the FoodBlog crew, we hunted down some local talent to showcase Inserv’s figolli packaging in their best light. This time round Fran Gambin, creator of Something Sweet, is our top baker. Her display can only be described as edible art… I mean look at those adorable pastel tones. Wouldn’t they make the perfect Easter gift? 🐇
But we all know that the proof of the pudding is in the eating, so we took it upon ourselves to snatch a quick bite of these freshly-baked beauts and boy oh boy were they tasty! Imagine nanna’s classic with that modern and elevated wow-factor! We give these delicate creatures a two thumbs up! 👍 👍
A little something sweet by none other than... Something Sweet!
If you’re looking for the perfect Easter gift for the family, give Something Sweet a buzz, she’ll whip up a batch in no time. If you’re the more hands-on type, why not give our FoodBlog Figolla Recipe a try… but don’t forget to get your hands on Inserv’s super Figolla Packaging first. 🎁
FoodBlog Figolla Recipe
Ingredients
For the pastry:
- 500g plain flour, sifted
- 227g cold butter, grated
- 150g sugar
- 2 egg yolks
- 1 lemon, zested
- 1 orange, zested
- 1 vanilla pod
- 1-2tsp cinnamon powder (adjust to taste)
- 60ml water (adjust to dough consistency)
For the filling:
- 250g pure almonds, ground
- 250g sugar
- 2 egg whites (use the whites leftover from the pastry recipe)
- 1tsp almond extract
Aren't they the cutest? Get your figolla on this Easter food friends!
Method
- Start with the pastry: simply combine all ingredients, starting with the butter and the sugar, followed by the zest, cinnamon and vanilla, egg yolk and finally sift in the flour. Add water accordingly. You want a firm dough that’s soft to the touch.
- Once the dough is formed, half the mixture, form two balls and wrap each in cling film. Allow to chill in the fridge for 1hr.
- Move on to your filling: add the sugar to your almonds and mix well. Next add the egg whites until a firm paste is formed. Cover the mixture and refrigerate.
- Preheat your oven to 200°C and get started on your decorating ingredients. There are absolutely no rules here, you could melt some chocolate and slap it on your almond bake (once it’s cooled), opt for the traditional icing, decked out with intricate piping details, or even go wild and create a weird-but-delicious combo, like Lotus and bacon crumb. Hey… no judging… we said there’s no rules here!
- Roll out your pastry, top with your almond filling (remember to leave the edges clear) and cover with another layer of pastry. Bung it in the oven for 15-20 minutes, depending on the size of the now figolla, or until golden brown.
- Allow to cool, get creative with the decorating, package in your Inserv figolla box and make your granny’s day!
We’d love to see your figolla designs, remember to tag us in your Instagram stories for a sneaky repost! Happy figolla foodies! 😃
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