Clarinhas de Fão — Published Approximation
The historic Fão shop’s recipe remains oral and secret. Revista de Vinhos expressly published this formula as an approximation: a thin, thoroughly worked pastry, gila preserve and yolk filling, slow frying in beef fat and a generous icing-sugar coating. The distinction between editorial approximation and trade recipe is preserved throughout this page.
- Yields
- Formula yield not stated; the associated cookery catalogue says 15 pieces but does not show its recipe publicly
- Prep
- At least 1 hr 10 min working and resting the pastry, plus remaining preparation
- Cook
- Not stated in the approximate formula
Ingredients
- 250 g / 8.8 oz Wheat flour
- 40 g / 1.4 oz Butter
- 1 spoonful; spoon size not stated Lemon juice
- 1 litre to heat and use as needed Water
- 1 tsp Salt
- 1 cup; capacity not stated Gila preserve
- 5 Egg yolks
- Quantity not stated Rendered beef fat for frying
- Quantity not stated; use generously Icing sugar
Method
Heat one litre of water and dissolve the teaspoon of salt in it. The source’s sequence uses this water as the dough requires; it does not direct that the full litre must be incorporated.
Heat the 40 g butter and pour it over the 250 g flour.
Add as much salted water as needed and the spoonful of lemon juice. Knead for 20 minutes, adding water if the dough becomes firm.
Rest for 10 minutes, beat the dough for another 10 minutes and rest for a further 30 minutes. It should be elastic and soft enough to roll thin without flouring the rolling pin.
For the filling, heat the cup of gila preserve with the five yolks. Stir continuously only until thickened, without scrambling the yolks. Remove and leave to cool.
Roll small pieces of pastry very thin and cut circles about 10 cm across. Place a portion of cold filling in the centre and flatten it.
Fold into a half-moon, seal and trim with a pastry wheel.
Fry slowly in rendered beef fat, drain on absorbent paper and coat thoroughly in icing sugar.
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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