Portuguese Traditional Christmas Pastry...II

Rocky Balbino has given me another recipe of "filhóses". This one is made with carrots and follows more or less the same procedure than the one with the pumpkin. I never tried this recipe as it is not typical from my region in Portugal. This one is from Douro Litoral and I am originally from Beira Litoral.

Here is the new recipe with thanks to Rocky (the photograph is from a cook book...however, I hope to substitute it soon with a picture of my own when I will have done this recipe)

Filhós de Cenoura

Ingredientes:

• 1,5 kg de cenouras cruas
• 100 g de açucar
• 2 ovos
• 250 g de farinha de trigo
• azeite para fritar
• 1 colher (sobremesa) rasa de fermento em pó
• 1 limão
• açucar e canela moída para polvilhar
• sal

Preparação:

1. Corte as cenouras ao meio pelo comprimento e coza-as em água com sal, durante 25 minutos. Escorra sobre um pano dobrado.


2. Reduza a polme, deite-o numa tigela e junte-lhe o açucar, os ovos e bata muito bem.


3. Adicione a farinha previamente misturada e peneirada com o fermento.


4. Misture e aromatize com as raspas da casca de um limão.


5. Bata tudo com uma colher de pau (CUIDADO COM A A.S.A.E.!!!)


6. Deixe repousar durante 30 minutos.


7. Depois molde pequenas bolas com o auxílio de duas colheres.


8. Frite (poucos de cada vez) em bastante azeite fervente. Escorra o excesso de gordura sobre folhas de papel absorvente.


9. Mude para uma travessa de louça e polvilhe com açucar misturado com canela.

(Receita da região Douro Litoral)

Carrot Filhóses

Ingredients:

• 1, 5 kg carrots
• 100g sugar
• 2 eggs
• 250g flour
• Vegetable oil
• 1 spoon (dessert) pastry yeast
• 1 lemon
• Sugar and cinnamon
• Salt
  

1. Cut (and peal if you prefer) the carrots in half and cook them in water with a pinch of salt for around 25 minutes.


2. Let them dry on a table cloth.


3. Reduce the carrots into a purée, put it in a bowl and add the 100g of sugar and the eggs. Mix well.


4. Add the flour and the pastry yeast.


5. Grate the lemon and add it to the mix.


6. Let it leaven for 30 minutes.


7. Do small quenelles of your dough with 2 spoons and fry them in hot oil (once again careful that it is not too hot).


8. Once fried transfer them into a plate with paper to absorb the excess of oil.


9. Roll them into a mix of sugar and cinnamon.

(Recipe from the Douro Litoral region)