Editorial content from Empório Portugal. Traditional recipes may vary by region, family and cook.
About the recipe
Azevias de grão are Christmas sweets closely associated with Alentejo and family tables.
The chickpea filling is creamy and fragrant, protected by thin, golden dough.
Ingredients
- Thin pastry dough for azevias
- 400 g cooked chickpeas
- 250 g sugar
- Cinnamon
- Lemon zest
- 2 egg yolks
- Oil for frying
- Sugar for coating
Method
- Blend the chickpeas until smooth.
- Cook with sugar, cinnamon and lemon zest until thickened.
- Add egg yolks off the heat.
- Let it cool.
- Fill the pastry discs and seal well.
- Fry and coat in sugar.
Tips from Empório Portugal
- Cold filling prevents leakage.
- Removing the chickpea skins gives the filling a smoother texture.
- Close the edges carefully.
Possible substitutions in Brazil
- Well-drained canned chickpeas may be used.
- Thin pastry dough is a practical adaptation.
Pairing
Coffee, black tea or Moscatel. Content intended for people over 18 years of age. Drink in moderation.
Regional and family variations may change ingredients, quantities and method.
Recipes from Empório Portugal are shared for cultural and culinary purposes. Adjust ingredients for dietary needs, allergies and professional advice.
This recipe is part of the editorial curation of Empório Portugal, developed from Portuguese culinary tradition. Like every traditional recipe, it may vary by region, family and cook.
Send it to the Empório Portugal community. Submitted recipes are reviewed before any publication.
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