Canelões of Peredo dos Castelhanos

Thin cinnamon wafers, iron-pressed and rolled while still warm.

Origin: Peredo dos Castelhanos · Upper Douro
Region: Peredo dos Castelhanos · Torre de Moncorvo
Season: Year-round; especially at fairs and festivals

Sweetness

Richness

Difficulty

Canelões do Penedo dos Castelhanos are thin, crisp tubular wafers made with eggs, sugar, flour, cinnamon and olive oil. A spoonful of batter is pressed between greased hot irons and cooked on both sides into a golden sheet.

The wafer leaves the iron soft and must immediately be rolled around a slender cane. As it cools, it hardens into a light brittle tube that stays crisp in a sealed container.

Ingredients

eggs
sugar
wheat flour
cinnamon
olive oil

Taste & texture

Very crisp and light, with moderate sweetness, fragrant cinnamon and a subtle olive-oil note.

Variations

Tube diameter, colour and surface relief vary with the iron and the cane used for rolling.

Where to try it

Look for them at fairs, festivals and local producers in Peredo dos Castelhanos, Torre de Moncorvo and neighbouring Upper Douro municipalities.

Pairs well with

Coffee, tea or white Port.

History

DGADR identifies them as an emblematic sweet of Torre de Moncorvo, also made in Vila Nova de Foz Côa, Freixo de Espada à Cinta and Mogadouro. The technique preserves an old family of fire-heated iron wafers whose shape depends on rapid rolling.

Sources: tradicional.dgadr.gov.pt

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