Angra do Heroísmo Cornucopias — Published Azorean Formula
This formula, supplied by Belinha Simões to Cozinha Açoriana, documents the Angra do Heroísmo family: pastry cones made with lard and butter, brushed with egg white, coated in almonds and breadcrumbs and filled with ovos-moles. It is a published Azorean variant, not the commercial formula used by Alcobaça confectioners. The source gives a 30-minute rest but publishes no yield, oven temperature or baking time.
- Yields
- Not stated by the source
- Prep
- At least 30 min resting; remaining preparation time not stated
- Cook
- Not stated; bake only until golden
Ingredients
- 500 g / 17.6 oz Wheat flour
- 50 g / 1.8 oz Butter at room temperature
- 100 g / 3.5 oz Lard
- 50 g / 1.8 oz Sugar for the pastry
- 100 ml / 3.4 fl oz Hot water
- 2 Egg whites for brushing
- 4 tbsp Ground almonds for coating
- 2 tbsp Breadcrumbs for coating
- Quantity not stated Butter for greasing the moulds
- 250 g / 8.8 oz Sugar for the ovos-moles
- 8 tbsp Water for the ovos-moles
- 8 Egg yolks for the ovos-moles
Method
Combine the 500 g flour, 50 g butter, 100 g lard and 50 g sugar. Knead, adding the 100 ml hot water as it is absorbed, until the dough forms a ball and releases from the bowl.
Cover with a cloth and leave to rest for at least 30 minutes.
Butter purpose-made metal cornucopia moulds.
Roll the dough on a floured surface and cut it into strips. The source publishes no width, length or thickness.
Lightly beat the two whites. Brush one side of each strip and wrap it around a conical mould with the brushed side facing out, sealing the end well.
Mix the four tablespoons of ground almonds with the two tablespoons of breadcrumbs and coat each cone in the mixture.
Arrange the cones on a tray and bake until they begin to brown, turning them for even colour. The source gives no temperature or duration.
Leave to cool, then carefully remove the cornucopias from the metal moulds.
For the ovos-moles, heat eight tablespoons of water with 250 g sugar and boil to the pearl stage. Remove from the heat and leave to cool.
Break up the eight yolks and pass them through a fine sieve.
Return the syrup to the heat and add the yolks in a thin stream, stirring continuously until thick without forming pieces of set egg.
Remove from the heat, let the cream cool and fill the cold cornucopia shells.
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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