Figaro Recipe - A Delicious Romanian Dessert


Figaro Recipe - A Delicious Romanian Dessert
Region / culture: Romania | Preparation time: 30 minutes | Cooking time: 45 minutes | Servings: 12



Figaro is a delicious and decadent dessert that is perfect for any occasion. This recipe combines buttery pastry with a sweet walnut and marmalade filling, creating a treat that is sure to impress your guests.


The Figaro dessert has its origins in Eastern Europe, where it is a popular sweet treat enjoyed during special occasions and holidays. The recipe has been passed down through generations, with each family adding their own unique twist to the classic dessert.


How to prepare

  1. In a bowl, mix together the butter and 3 tbsp of confectioner's sugar. Gradually add the egg yolks one by one.
  2. Continue mixing until well combined. Add the juice, grated lemon peel, baking soda, and vanilla extract. Mix well.
  3. Roll out the dough into a sheet that is about the thickness of a finger. Place the sheet in a baking pan.
  4. Bake at a low heat until the sheet starts to rise and forms a crust.
  5. Remove from the oven and quickly spread a layer of marmalade or preserves on top. In a separate bowl, whip the egg whites with 5 oz (150 g) of sugar and ground walnuts. Spread this mixture on top of the marmalade or preserves.
  6. Return the pan to the oven and bake for a little longer.
  7. Once done, allow it to cool in the pan.
  8. Cut into squares or rectangles before serving.


  • Substitute the walnuts with almonds or pecans for a different flavor profile.
  • Use different flavors of marmalade or preserves for a unique twist on the classic recipe.

Cooking Tips & Tricks

Make sure to roll out the dough evenly to ensure that it bakes evenly.

- Be sure to spread the marmalade or preserves evenly on top of the baked pastry.

- Whip the egg whites until they form stiff peaks for a light and fluffy topping.

- Allow the Figaro to cool completely before cutting into squares or rectangles for serving.

Serving Suggestions

Serve Figaro with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert.

Cooking Techniques

Be sure to bake the pastry at a low heat to ensure that it rises evenly.

- Whip the egg whites until stiff peaks form for a light and fluffy topping.

Ingredient Substitutions

You can use margarine instead of butter for a dairy-free version of this recipe.

- Substitute the lemon juice and peel with orange for a citrusy twist.

Make Ahead Tips

You can prepare the Figaro ahead of time and store it in an airtight container at room temperature for up to 3 days.

Presentation Ideas

Serve Figaro on a decorative platter garnished with fresh mint leaves for a beautiful presentation.

Pairing Recommendations

Pair Figaro with a cup of hot tea or coffee for a delightful afternoon treat.

Storage and Reheating Instructions

Store any leftover Figaro in an airtight container in the refrigerator for up to 5 days. Reheat in the oven at a low temperature until warmed through.

Nutrition Information

Calories per serving

Each serving of Figaro contains approximately 300 calories.


Each serving of Figaro contains approximately 30 grams of carbohydrates.


Each serving of Figaro contains approximately 15 grams of fats.


Each serving of Figaro contains approximately 5 grams of proteins.

Vitamins and minerals

Figaro is a good source of vitamin C from the lemon juice and peel used in the recipe. It also contains minerals such as potassium and magnesium from the walnuts.


This recipe contains nuts (walnuts) and eggs.


Figaro is a rich and indulgent dessert that is high in fats and carbohydrates. It is best enjoyed in moderation as a special treat.


Figaro is a delightful dessert that combines buttery pastry with a sweet walnut and marmalade filling. This recipe is perfect for special occasions and holidays, and is sure to impress your guests with its rich and indulgent flavors.

How did I get this recipe?

The first time I saw this recipe, I was filled with excitement. It was a cold, rainy day and I had decided to spend the afternoon going through my collection of old cookbooks. As I flipped through the pages of a tattered and stained cookbook that had been passed down to me from my own grandmother, I stumbled upon a recipe for a dish called Figaro.

I had never heard of Figaro before, but the ingredients listed in the recipe sounded absolutely delicious. It called for fresh figs, honey, almonds, and a touch of cinnamon. I could almost taste the sweet and nutty flavors in my mind, and I knew that I had to try making it.

I remembered my grandmother telling me stories about how she used to collect recipes from all over the world. She had a knack for finding hidden gems in the most unexpected places, and I had inherited her love for cooking and experimenting with new dishes.

So, armed with the recipe for Figaro, I set out to gather the ingredients I needed. I went to the local market and picked out the plumpest, juiciest figs I could find. I also bought a jar of golden honey, a bag of crunchy almonds, and a small tin of fragrant cinnamon.

As I made my way back home, I couldn't wait to get started on making Figaro. I cleared off a space on my kitchen counter and laid out all the ingredients in front of me. I carefully read through the recipe, taking note of each step and making sure I had everything I needed.

I started by washing and slicing the figs, their deep purple skins glistening in the soft light of my kitchen. I then gently heated the honey in a small saucepan until it was warm and runny. The sweet aroma filled the air, making my mouth water in anticipation.

Next, I toasted the almonds in a dry skillet until they were golden and fragrant. The nutty scent mingled with the honey, creating a tantalizing combination that made my stomach growl in hunger.

I combined the figs, honey, almonds, and cinnamon in a large bowl, gently tossing them together until they were evenly coated. The colors and textures of the ingredients blended beautifully, creating a dish that looked almost too pretty to eat.

But I couldn't resist any longer. I spooned a generous portion of Figaro onto a small plate and took a bite. The flavors exploded in my mouth, a symphony of sweetness, crunchiness, and spice that made me close my eyes in bliss.

I savored every mouthful, each bite more delicious than the last. The figs were soft and juicy, the honey sticky and sweet, the almonds crunchy and nutty, and the cinnamon added a warm, comforting note to the dish.

As I finished the last bite of Figaro, I knew that I had stumbled upon a true culinary treasure. This recipe, with its simple yet exquisite combination of flavors, had captured my heart and taste buds in a way that few dishes ever had.

I made Figaro many times after that, each time adjusting the recipe slightly to suit my own tastes. Sometimes I added a sprinkle of sea salt to enhance the flavors, or a splash of orange blossom water for a floral note. Other times, I experimented with different types of nuts or spices, always seeking to improve upon perfection.

But no matter how many times I made Figaro, it always reminded me of that rainy afternoon when I first discovered the recipe in my grandmother's old cookbook. It was a reminder of the joy and excitement of trying something new, of stepping out of my comfort zone and embracing the unknown.

And so, whenever I make Figaro now, I think of my grandmother and the legacy of culinary curiosity and creativity that she passed down to me. I think of all the recipes she collected and cherished over the years, and how each one told a story of its own.

But most of all, I think of the simple yet profound pleasure of sharing a delicious meal with loved ones, of creating memories and moments that will be remembered long after the last bite has been savored. And for that, I am eternally grateful to my grandmother, who taught me not just how to cook, but how to truly savor the flavors of life.


| Ethnic And Regional Cookies | Lemon Peel Recipes | Romanian Desserts | Romanian Recipes | Walnut Meal Recipes |

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