Alternative names | Farto |
---|---|
Type |
Pastel Conventual sweet |
Course | Dessert |
Place of origin | Portugal |
Region or state | Évora, Alentejo |
Main ingredients | Pastry ( flour, eggs, lard, olive oil, water, salt), sugar |
Ingredients generally used | Cinnamon, orange juice, almonds |
Variations | Grão (
chickpea) Batata doce ( sweet potato) Gila ( chilacayote) Feijão ( navy bean) |
Azevias (singular: azevia) are traditional Portuguese fried pastries, turnovers filled with a sweet filling. [1]
Because of their thin profile compared to similar fried turnovers, they were named after a type of sole, a flatfish found in Portuguese waters. Recipes for azevias were first recorded in the refectory notebooks and cookbooks of the Poor Clare nuns of the Convent of Santa Clara in Évora. [2] [3]
The dough is similar to a hot water crust, containing lard and warm water. [4] Orange juice is sometimes added or used in place of water. The most common filling flavors are made with chickpeas, sweet potatoes, chilacayote jam, or navy beans. [5] It is often mixed with egg yolks and ground almonds, typical ingredients characteristic of many Portuguese desserts, especially conventual sweets. After frying, they are coated with sugar and cinnamon. [3]
Although azevias are made throughout the year, they are particularly popular during the Christmas season and on Carnaval. [6] During Carnaval, cotton is sometimes used as a filling as a prank. [7]
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