Papos de Anjo — Yämmi Syrup-Soaked Version
This is the nationwide syrup-soaked version published by Yämmi/Continente in the book É Doce, É Yämmi: beaten yolks and eggs baked in a bain-marie, then soaked in a sugar, cinnamon and lemon syrup. It is not the Mirandela variant described in the pastry record, which omits the syrup bath and uses fruit preserve. Turismo de Portugal confirms papos de anjo as a Portuguese convent-sweet family and an Amarante speciality; the formula reproduced here remains explicitly attributed to Yämmi.
- Yields
- 16 servings
- Prep
- 27 min
- Cook
- 20 min
Ingredients
- 500 g / 1 lb 2 oz Sugar
- 250 g / 8.8 oz Water
- 2 Cinnamon sticks
- from 1 lemon Lemon peel
- 200 g / 7.1 oz Egg yolks
- 2 Whole eggs
- as needed; amount not stated Butter for greasing
Method
Heat the oven to 200°C / 390°F and grease small pastry moulds with butter.
In the Yämmi bowl, combine the sugar, water, cinnamon and lemon peel; run for 15 minutes at 120°C on Reverse, speed 1. Remove the peel and reserve the syrup.
With the bowl clean and dry, fit the mixer, add the yolks and whole eggs, and run for 12 minutes at speed 5.
Divide the mixture among the greased moulds. Set them in a roasting tray filled with cold water to the level of the batter and bake in the bain-marie for 20 minutes.
Unmould the papos while still hot onto a serving dish and let them absorb the reserved syrup.
Cool completely and spoon over the remaining syrup before serving.
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.
Read the editorial policy →
