Azevias
- Vegetarian
- Energy Kcal 184
- Carbohydrates g 17.2
- of which sugars g 7.5
- Protein g 2.9
- Fats g 11.3
- of which saturated fat g 2.52
- Fiber g 2.3
- Cholesterol mg 16
- Sodium mg 35
- Difficulty: Average
- Prep time: 60 min
- Cook time: 10 min
- Makes: 25 pieces
- Cost: Average
- Note + the resting time
PRESENTATION
Azevias are these Portuguese fried pastries that, honestly, just make the holiday season in Portugal—especially Christmas—feel super special. They're like little surprises wrapped in dough. Really good stuff. Filled with this smooth, sweet chickpea cream, they’re for anyone expecting the usual fruit or custard. And you know what? They’re way different from Japanese dorayaki, which use anko, a sweet red bean paste. Azevias have that creamy chickpea filling—Portugal's unique twist with legumes in sweets. Dusted with cinnamon and sugar, each bite is like a warm and aromatic hug.
Much like pastéis de nata—another traditional Portuguese dessert—these azevias show how Portuguese bakers turn simple ingredients into something really really moist and delicious. During the holidays, these chickpea turnovers sit alongside other festive desserts from across Europe, like Finnish pulla and Swiss grittibänz—making a spread that's all about sharing and mixing traditions. In regions like Alentejo, you'll find sweet potato pastries too—local twists on classic Christmas pastries.
Conventual sweets, known for being rich, eggy, and sometimes tender, are often part of the conversation too. Recipes have been passed down from old convents—super cool, right? The Azevias recipe is fun to explore because it plays with flavors—spices like cinnamon and lemon peel add that fragrant and surprising touch. And here's the thing: embracing sweets from different countries during the holidays means there’s always something new to try.
These little pastries bring a taste of how folks celebrate all around. Whether you stick with the chickpea filling or try a sweet potato version, azevias keep things interesting and delicious. For sure. They remind everyone that dessert doesn’t have to be the same old thing each year. By bringing together diverse flavors and traditions, they make each holiday season a bit more special.
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INGREDIENTS
- Ingredients for 25 pieces
- Type 00 flour 2.1 cups (300 g)
- Butter 1.8 oz (50 g)
- Brandy 0.85 oz (25 ml)
- Water ¼ cup (50 g) - hot
- Oranges ½
- Fine salt to taste
- For the filling
- Sugar 0.6 cup (125 g)
- Water ⅓ cup (75 g)
- Lemons ½
- Precooked chickpeas 1 cup (250 g)
- Peeled almonds 1 cup (150 g)
- Egg yolks 2
- Cinnamon powder to taste
- For frying and finishing
- Peanut seed oil to taste
- Sugar to taste
How to prepare Azevias
To prepare the azevias, start by grating the orange zest and squeezing its juice. Then, in a bowl, pour the flour, softened butter, brandy, a pinch of salt, the orange juice, and zest. Mix everything first with a wooden spoon and then by hand, adding the hot water gradually. Continue until you get a soft and consistent dough; if necessary, you can help by dusting it with a little flour. Cover the dough with plastic wrap and let it rest for half an hour. Meanwhile, prepare the filling: pour the chickpeas into the mixer along with the cinnamon and almonds. Blend until they become a puree. In a saucepan, prepare a syrup by pouring in the sugar and water, then add the grated lemon zest. Bring to a boil for a couple of minutes, then off the heat add the chickpea puree and beaten egg yolks and mix everything well. Return to the heat and let cook gently, stirring often, for 5-7 minutes until the mixture thickens. Turn off and let cool. Retrieve the dough and roll it out with a rolling pin. With the help of an 8 cm diameter pastry cutter, create 25-30 discs. On each, pour a portion of filling and close the dough into a half-moon shape, sealing the edges with a little water and the tines of a fork. Fry the pastries in hot seed oil until golden and sprinkle them, once drained, with a mix of sugar and cinnamon.