Gamelinhas de Góis — Published Municipal Formula
The formula shared by Padaria e Pastelaria Kentidoce and published by Góis Municipality and the Gastronomic Charter combines a very thin shell with chestnut, walnut, honey, eggs and cinnamon. The sweet and its shape are protected; this transcription documents the public recipe and does not grant permission for commercial production.
- Yields
- Not stated by the source
- Prep
- Not stated; includes a short rest of unpublished duration
- Cook
- About 25 min
Ingredients
- 250 g / 8.8 oz Wheat flour for the pastry
- 2 tbsp Margarine
- 150 ml / 5.1 fl oz Water for the pastry
- A pinch, stated in the method Salt
- 500 g / 17.6 oz Sugar for the filling
- Quantity not stated Water for the syrup
- 100 g / 3.5 oz Cooked chestnuts
- 25 g / 0.9 oz Walnut
- 2 tbsp Honey
- 8 Whole eggs
- 4 Egg yolks
- Quantity not stated Flour for dusting the filling
- Quantities not stated Icing sugar and cinnamon
Method
For the pastry, place 250 g flour in a bowl. Add the melted margarine, a pinch of salt and 150 ml water; work thoroughly into a ball.
Cover the dough with a dry cloth and place a damp cloth over it. Leave it to rest 'a little'; the source does not quantify this interval.
Pass the cooked chestnuts through a sieve or food mill. Add the eight eggs, four yolks and chopped walnut.
Heat 500 g sugar with a little water to blown-sugar stage, stated as 39 °Baumé or 115 °C. Add the honey at the end.
Add the syrup to the chestnut, egg and walnut mixture and mix thoroughly.
Roll the pastry very thin and line the dedicated small trough-shaped moulds. The source gives neither thickness nor an alternative mould.
Fill with the chestnut mixture. Dust first with a little flour and then with icing sugar mixed with cinnamon.
Bake in a hot oven at 225 °C / 437 °F for about 25 minutes.
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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