Espécies of São Jorge — Published Filling Formula
The formula published by ByAçores gives complete quantities for the aromatic filling, rested overnight, but begins with pastry dough already prepared. This page does not turn that omission into a falsely complete recipe: it documents the filling and horseshoe assembly and identifies the dough as a component whose proportions this source does not provide.
- Yields
- Not stated
- Prep
- Two days, including filling rest
- Cook
- Not stated
- Total time
- 2 days, including the overnight filling rest
Ingredients
- 500 g / 17.6 oz Sugar
- 200 ml / 6.8 fl oz Water
- 25 g / 0.9 oz Butter
- 250 g / 8.8 oz Toasted breadcrumbs
- 25 g / 0.9 oz Cinnamon
- 30 g / 1.1 oz Ground aniseed
- 1/2 coffee spoon Allspice
- from 1–2 lemons Lemon zest
- quantity and formula not published by this source Plain short pastry dough
- as needed Water for sealing the pastry
Method
The day before, cook the 500 g of sugar with 200 ml of water to thread stage.
Add the butter, toasted breadcrumbs, cinnamon, aniseed, allspice and lemon zest.
Stir and cook until the filling becomes firm. Cool and store overnight.
The next day, roll out prepared plain pastry dough and cut it into strips 4–5 cm / 1.6–2 in wide.
Mark the longitudinal centre and make small crosswise cuts in one half of each strip.
Shape the filling into small ropes, place them on the uncut half, cover with the cut half and seal the ends with water. Curve into a horseshoe.
Bake in a moderate oven. The source publishes neither temperature nor duration.
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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