Trogirski Rafioli

Ingredients

All-purpose flour

2 cups

Unsalted butter

1/2 cup, cold and cubed

Powdered sugar

1/2 cup, plus extra for dusting

Egg yolks

2 large

Granulated sugar

1/4 cup

Ground almonds

1 cup

Milk

1/4 cup

Vanilla extract

1 teaspoon

Lemon zest

1 tablespoon

Instructions

1. In a large mixing bowl, combine the all-purpose flour and cold cubed butter. Use your fingers or a pastry cutter to work the butter into the flour until the mixture resembles coarse crumbs.
2. Add the egg yolks and 1/4 cup of powdered sugar to the mixture. Mix until a dough forms.
3. Transfer the dough to a lightly floured surface and knead it gently for a few minutes until smooth. Wrap the dough in plastic wrap and refrigerate for 30 minutes to firm up.
4. While the dough chills, prepare the almond filling. In a separate bowl, combine the ground almonds, granulated sugar, lemon zest, vanilla extract, and milk. Mix well until a thick paste forms.
5. Preheat the oven to 350°F (180°C).
6. Roll out the chilled dough on a floured surface to a thickness of about 1/8 inch (3mm). Use a round cookie cutter to cut out circles of dough.
7. Place a small spoonful of the almond filling in the center of each dough circle. Carefully fold the circle in half and seal the edges by pressing them together with your fingers or using a fork.
8. Transfer the filled rafioli to a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until the pastries are golden brown.
9. Remove from the oven and let the rafioli cool completely on a wire rack. Before serving, dust with additional powdered sugar for a beautiful finish.