Charutos dos Arcos — Arcos Tourism's Published Version
Arcos de Valdevez Tourism publishes this almond, yolk, butter and lemon formula rolled in wafer. The same page explains that Doçaria Central's original recipe remains secret and that other producers make variants, so this is an attributable published version—not a reproduction of the registered commercial formula.
- Yields
- Not stated
- Prep
- Not stated; the source recommends cooling the filling overnight
- Cook
- Not stated
Ingredients
- 250 g / 8.8 oz Sugar
- As needed; quantity not stated Water for the syrup
- 250 g / 8.8 oz Very finely ground almonds
- 8; use all 8 yolks in the filling and a little white for sealing Eggs, separated
- 1 tbsp Butter
- 1 Lemon
- Quantity not stated Wafer sheets
- Quantity not stated Sugar for coating
Method
Heat the 250 g sugar with as much water as needed and boil to thread stage. The source gives neither a water quantity nor a temperature.
Off the heat, add the very finely ground almonds, all 8 lightly beaten yolks, the butter and lemon zest. Alternatively, the source allows the syrup to be scented with the lemon peel.
Return to low heat, stirring continuously, until the yolks cook and the filling thickens. The source gives neither a duration nor a more precise endpoint.
Transfer to a dish and cool completely; the publication recommends preparing the filling the day before.
Cut the wafer into circles or rectangles and dampen each piece with a wet cloth.
Place cold filling in the centre, roll into a cigar shape and seal the edges with a little egg white.
Roll the charutos in sugar and leave to dry. The source gives no drying time or conditions.
Sources for this recipe
The quantities and method were checked against the references below. Family recipes may vary; where no single official formula exists, we present a representative practical version and say so plainly.
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