Chanfana Confraternity Poiaritos
The formula published by the Chanfana confraternity combines handmade thin pastry with a yolk-and-bread syrup scented with cinnamon and lemon and accompanied by honey, sultanas and liqueur. The source neither quantifies the dough water nor explains when to add the honey and liqueur; those gaps remain explicit.
- Yields
- Quantity not stated by the source
- Prep
- 30 minutes resting the dough + untimed preparation and assembly
- Cook
- 15 minutes heating the tins + 8 minutes final baking, both at 180°C / 350°F
Ingredients
- 1 kg / 2.2 lb Plain wheat flour
- 100 g / 3.5 oz Margarine for the pastry
- 20 g / 0.7 oz Fine salt
- as needed; quantity not stated Water for the pastry
- 1 litre / 33.8 fl oz Water for the filling
- 1 kg / 2.2 lb Sugar
- 1 Cinnamon stick
- 1 strip Lemon peel
- 40 Egg yolks
- 160 g / 5.6 oz Stale bread
- 2 tablespoons Honey
- 100 g / 3.5 oz; assembly specifies 3 per tin Sultanas
- as needed; type and quantity not stated Liqueur
- as needed; quantity not stated Margarine for greasing the tins
Method
Make the pastry: combine the flour, 100 g of margarine and salt, finally adding enough water to bring it together. Mix until combined and rest for 30 minutes.
Heat the empty tins in a 180°C / 350°F oven for 15 minutes. Remove, cool and grease with margarine.
Roll the pastry thinly and line the prepared tins.
For the filling, heat 1 litre of water with the sugar, cinnamon stick and lemon peel. Once boiling, boil for 3 minutes and allow to cool slightly.
Separately, combine the yolks and previously ground stale bread. Add the slightly cooled syrup and mix well.
Place three sultanas in each tin and fill with the yolk-and-bread mixture.
Bake at 180°C / 350°F for 8 minutes. The publication literally says ‘take to the heat’ but gives an oven temperature and shows baked tarts; we record the instruction as oven baking and disclose that normalization.
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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