Azevia
Portuguese fried pastry with various fillings
From Wikipedia, the free encyclopedia
Azevias (singular: azevia) are traditional Portuguese fried pastries, turnovers filled with a sweet filling.[1]
Azevias | |
| 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) |
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 during the pre-Lent Carnaval period.[6] During Carnaval, cotton is sometimes used as a filling as a prank.[7]
See also
- Pastel
- Pasteles
- Pastel (Brazilian)
- Pastel (Portuguese)
- Portuguese Cuisine