Cristas de Galo — Receitas e Menus Version
This formula published by Receitas e Menus reproduces the identifying features of Vila Real's Cristas de Galo: thin flour, lard and egg pastry; an almond, yolk, apple, cinnamon and pork-fat filling; and a pointed comb-like edge. DGADR documents the traditional sweet and its core ingredients but does not establish this home recipe as an official or exclusive formula.
- Yields
- About 3 dozen
- Prep
- Not stated; includes at least 30 minutes' resting
- Cook
- About 20 minutes per batch
Ingredients
- 1 Egg
- 1 pinch Salt
- 125 g / 4.4 oz Lard
- 500 g / 1 lb 2 oz Wheat flour
- as needed; amount not stated Water for the pastry
- 1 coffee spoon Ground cinnamon
- 1 Tart apple
- 100 g / 3.5 oz Blanched ground almonds
- 250 g / 8.8 oz Sugar
- 30 g / 1.1 oz Pork fatback
- 7 Egg yolks
- as needed; amount not stated Sugar for dusting
Method
Mix the egg, salt, lard, flour and enough water to make a workable pastry. Knead and rest for at least 30 minutes.
Cover the filling sugar with water and cook to pearl stage.
Add the almonds, minced fatback and grated apple. Cook, stirring, until the spoon leaves a clear trail and the mixture is firm. Remove from the heat and cool.
Mix the beaten yolks and cinnamon into the cooled filling.
Heat the oven to 200°C / 390°F. Roll the pastry very thin and cut circles.
Place a dessert spoonful of filling on each circle, fold into a crescent, seal and cut the edge into points to resemble a comb.
Bake for about 20 minutes and dust with sugar after they have cooled slightly.
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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