Penedono Filhoses
Festive yeast-dough fritters, hand-flattened and dusted with sugar.
- Origin
- Penedono · Viseu district
- Region
- Penedono
- Season
- Year-round; especially at celebrations
Filhoses de Penedono are light-brown fritters made with flour, eggs, sugar, aguardente, olive oil, yeast and salt. The dough is hand-stretched into irregular discs and rings, with a thin or open centre and thicker edge, before frying.
Once cooked they are golden and faintly wrinkled, with a chewy crumb and small air pockets. A layer of sugar across the surface gives the traditional finish and visually distinguishes them from fluffier orange pumpkin filhós.
- wheat flour
- eggs
- sugar
- aguardente
- olive oil
- yeast
- salt
- frying oil
Gently sweet, with notes of olive oil and aguardente, a fried crust and soft elastic centre.
Some are opened into rings while others retain a thin membrane at the centre; size and sugar coating vary by household.
At celebrations, fairs and direct sales of traditional foods across Penedono.
Espresso, cinnamon tea or Douro wine.
In Penedono, filhoses have accompanied major family and community celebrations for generations. The DGADR record describes them as an inland speciality and notes that they remain part of practically every family's festive table.
Sources: tradicional.dgadr.gov.pt
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