Amarante Papos de Anjo — Historical Formula Transcribed in the IGP Dossier
The IGP application dossier transcribes this quantitative sugar, almond and 24-yolk formula from Doçaria dos Conventos de Portugal, wrapped in wafer rounds and soaked with thread-stage syrup. The dossier also documents the current protected process but does not publish producers' commercial proportions; this page presents only the identified historical formula.
- Yields
- Not stated
- Prep
- Not stated
- Cook
- Not stated
Ingredients
- 1 kg / 2.2 lb Sugar for the filling
- Quantity not stated Water for the filling syrup
- 250 g / 8.8 oz Ground almonds
- 24 Beaten egg yolks
- Quantity not stated Wafer rounds
- Quantities not stated Sugar and water for the finishing syrup
Method
Heat 1 kg sugar with an unstated quantity of water to pearl stage.
Add the 250 g ground almonds, combine and allow the mixture to cool.
Incorporate the 24 beaten yolks and return to the heat until the yolks cook. The source gives neither a duration nor a more precise endpoint.
Allow the paste to cool completely.
Shape small portions by hand, place them on wafer rounds and fold each round in half. The formula publishes no diameter, weight or number of pieces.
Prepare a second sugar syrup to thread stage; the quantities are not published.
Arrange the Papos de Anjo in a deep dish and pour the syrup over them generously.
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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