Folhados de Tavira — Vaqueiro Version
This quantified formula published by Vaqueiro makes ten pastries from a yeasted, margarine-rich dough rolled into strips and dipped in pearl-stage sugar syrup. DGADR confirms the traditional form and method but includes lard in the composition; this page follows the Vaqueiro version without adding lard. The source's 45-minute label conflicts with its own one-hour rise and is not used as structured duration.
- Yields
- 10 pastries
- Prep
- The source states 45 min, but its method includes a 1-hour rise; total duration is inconsistent
- Cook
- Not stated; bake until golden and crisp
Ingredients
- 750 g / 1 lb 10.5 oz Wheat flour
- 700 g / 1 lb 8.7 oz Margarine
- 4 Eggs
- 20 g / 0.7 oz Fresh baker's yeast
- 200 ml / 6.8 fl oz Milk
- 500 g / 1.1 lb Sugar for the syrup
- 200 ml / 6.8 fl oz Water for the syrup
Method
Cut the margarine into pieces and work it through the flour until distributed.
Dissolve the yeast in the milk. Add this mixture and the four eggs to the flour and knead until the dough is cohesive and pliable.
Cover and leave to rise in a warm place for 1 hour.
Roll out the dough and cut it into strips. Coil each strip to form the pastry; DGADR describes winding it around a small dowel, which must be removed before baking.
Bake in a hot oven until the pastries are golden and crisp. The source publishes neither temperature nor duration; monitor baking rather than assigning fixed values.
Meanwhile, heat the sugar and water and simmer gently to the pearl syrup stage. The source publishes no temperature.
Dip each baked pastry in the syrup, using utensils that keep hands and face away from the hot sugar. Leave to cool and drain on a rack.
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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