Condeixa-a-Nova Escarpiada

Also known as: Coimbra-region Escarpiadas · Condeixa Escarpiadas

Folded bread dough with olive oil, brown sugar and cinnamon, enclosing its own sweet syrup.

Origin: Condeixa-a-Nova · Central Portugal
Region: Condeixa-a-Nova
Season: Year-round; traditional at Easter, Christmas and local festivals

Sweetness

Richness

Difficulty

Escarpiada de Condeixa-a-Nova is a sweet cake of bread dough, brown sugar, olive oil and cinnamon, shaped like a small golden parcel. Its successive folds trap an aromatic syrup created by the sugar, cinnamon and olive oil as it bakes.

After proving, the dough is flattened, generously coated in olive oil and covered with sugar and cinnamon. Its edges are folded tightly inward, with another sweet layer added at each fold. A final drizzle of oil and cinnamon sugar prepares the surface for the oven.

Ingredients

bread dough
brown sugar
olive oil
cinnamon
flour for rolling

Taste & texture

Sweet and intensely cinnamon-spiced, with a toasted crust, tender crumb and moist pockets of syrup and olive oil.

Variations

It was once sold in large portions; individual sizes are now common. Fold count and syrup quantity vary by baker.

Where to try it

At bakeries and pastry shops in Condeixa-a-Nova, where it is available year-round.

Pairs well with

Espresso, black tea or walnut liqueur.

History

Its exact origin is lost. DGADR records hypotheses connecting it both to Roman Condeixa and to medieval boleira cakes made from bread dough, sugar and cinnamon. The recipe passed orally between generations; in the first half of the 20th century one bakery took orders, and in the second half every baker in town was making Escarpiadas.

Sources: tradicional.dgadr.gov.pt · cm-condeixa.pt

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