Ingredients
For the dough
1 1/4 cups flour
2 large eggs, beaten
1/4 cup sugar
1/2 teaspoon salt
2 1/4 ounces lard, softened
1/4 cup white wine
For the filling
1/2 cup lightly roasted almonds, finely chopped
1/4 cup walnuts, finely chopped
2 dried figs softened with 1 tablespoon of water, finely chopped
1/2 apple, peeled, cored and finely diced
1/4 cup "plain" breadcrumbs
1/4 cup honey, warmed up
finely grated zest of 1 small orange
1/8 teaspoon ground cloves
1/8 teaspoon ground cinnamon
Directions
For the dough
Mix flour, sugar and salt.
Cut the lard into the flour.
Add the wine and eggs to the flour mixture and work into a firm dough.
Shape the dough into a ball. Wrap with plastic wrap. Allow the dough to rest in the fridge for about 1/2 hour.
For the filling
Cut the figs, soften them in water, and then using an electric chopper, chop the figs.
Chop the almonds and the walnuts.
In a bowl mix the breadcrumbs, figs, almonds and walnuts together.
Add the orange zest, cloves and cinnamon. Mix well.
Add the warmed up honey and work into a paste (Add a touch more honey if it is too dry; add a touch more breadcrumbs if it is too sticky).
To make the colac
Preheat the oven to 350 degrees F.
Line a baking sheet with parchment paper.
Using a rolling pin or pasta maker roll out the dough to about 1/8 of an inch thick.
Cut 2 1/2-inch round disks.
Place about a tablespoon of the stuffing on each disk.
Fold over the disk and then shape into a crescent or "horseshoe" by stretching and then rounding out the ends.
Seal with a fork.
Arrange the filled colac pastries on a baking sheet lined with parchment paper.
Bake until golden -- about 22 to 28 minutes.
Notes
Photo: Mary Melfi. |
