Alentejo Rolled Filhó — Published Formula
DGADR documents the Alentejo know-how: strips of elastic dough progressively wound around a long fork during frying and coated in syrup. The quantitative formula published by Iguaria supplies six eggs, small equal portions of lard, butter and sugar, aguardente and about 500 g flour; the two sources are presented separately.
- Yields
- Yield not stated
- Prep
- Includes a brief rest with no published duration
- Cook
- Not stated by the source
Ingredients
- 6 Eggs
- 15 g / 0.5 oz, about 1 tbsp Lard
- 15 g / 0.5 oz, about 1 tbsp Butter
- 100 ml / 3.4 fl oz Aguardente
- 15 g / 0.5 oz, about 1 tbsp Sugar for the dough
- About 500 g / 17.6 oz, or as needed Wheat flour
- 1 kg / 2.2 lb Sugar for the syrup
- Quantity not stated Water for the syrup
- Quantity not stated Olive oil for frying
Method
Beat the six eggs with the lard, butter, aguardente and 15 g sugar.
Add flour gradually and knead to a very elastic dough that rolls without tearing. The source indicates about 500 g but leaves the final amount dependent on consistency.
Leave the dough to rest briefly. No duration is stated.
Roll out and cut strips about 20 cm long and 7 cm wide, following the DGADR record.
Wind the end of each strip around the tines of a long fork, lower it into hot olive oil and continue winding as it fries to form a spiral. Fry until golden.
Prepare a syrup from 1 kg sugar and an amount of water the formula does not publish. Coat the fried filhós in the syrup at its stated stage; DGADR also records honey as an alternative finish.
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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