Sonhos fritos de Natal are another mandatory dessert for the holiday season, when Portuguese families, especially those with small children, love to gather around a table shaping dough into spheres.
To make these delectable balls, we need flour, milk, lemon peel, salt, wheat flour, and eggs. Sonhos are then deep-fried until you achieve an orange outer hue, while the center remains soft and yellowish.
Crispy and sweet, they are ready to serve after being sprinkled with sugar and cinnamon.
11. Filhós de Natal
There is no Christmas without the famous filhós – golden, crunchy, and delicate. This traditional dessert is also known as Christmas fritters. They are sweet pastries, deep-fried in oil and sprinkled with sugar and cinnamon.
Filhós are usually made with flour and eggs, sometimes also with pumpkin, carrots, and orange zest. They are popular throughout the country, but are originally from Beiras.
One of the traditional dishes for Christmas is Tronco de Natal, which is made and decorated to look like a tree trunk. In English, it is often called “Yule log” or “Chocolate log.”
The recipe is sometimes frightening because it looks so difficult. In fact, anyone can make a great yule log, as long as they are organized. You can get creative with espresso or liqueur icings, or perhaps a Nutella filling. Naughty and very nice.
This small cookie, originally from Madeira, is immensely popular at Christmastime. The classic recipe uses sugar cane honey, which is prevalent in many Madeiran desserts. Broas de mel are made with flour, salt, yellow sugar, yeast, and cinnamon, mixed with warm oil and honey.
They are the perfect cookie to accompany a nice cup of coffee or tea on these chilly winter days. An almond is usually placed on top of each cake, but feel free to top yours with a walnut or other dried fruit, or simply go without a topping.
Though it might not be the most famous Portuguese dessert, mexidos de Natal (also known as formigos), finds its way to many Christmas tables. It is a kind of bread pudding that originated in Northern Portugal, where, in olden times, people didn’t have money to buy fancy desserts, so they came up with their own sweet creation.
It is a glorious mix of stale bread, honey, eggs, and lemon peel. Those who could afford to used to add dried fruits such as pine nuts, and a glass of Port wine. It’s especially delicious when warm, and the perfect way to round off your meal.
10. Sonhos Fritos de Natal
Sonhos fritos de Natal are another mandatory dessert for the holiday season, when Portuguese families, especially those with small children, love to gather around a table shaping dough into spheres.
To make these delectable balls, we need flour, milk, lemon peel, salt, wheat flour, and eggs. Sonhos are then deep-fried until you achieve an orange outer hue, while the center remains soft and yellowish.
Crispy and sweet, they are ready to serve after being sprinkled with sugar and cinnamon.
11. Filhós de Natal
There is no Christmas without the famous filhós – golden, crunchy, and delicate. This traditional dessert is also known as Christmas fritters. They are sweet pastries, deep-fried in oil and sprinkled with sugar and cinnamon.
Filhós are usually made with flour and eggs, sometimes also with pumpkin, carrots, and orange zest. They are popular throughout the country, but are originally from Beiras.
One of the traditional dishes for Christmas is Tronco de Natal, which is made and decorated to look like a tree trunk. In English, it is often called “Yule log” or “Chocolate log.”
The recipe is sometimes frightening because it looks so difficult. In fact, anyone can make a great yule log, as long as they are organized. You can get creative with espresso or liqueur icings, or perhaps a Nutella filling. Naughty and very nice.
This small cookie, originally from Madeira, is immensely popular at Christmastime. The classic recipe uses sugar cane honey, which is prevalent in many Madeiran desserts. Broas de mel are made with flour, salt, yellow sugar, yeast, and cinnamon, mixed with warm oil and honey.
They are the perfect cookie to accompany a nice cup of coffee or tea on these chilly winter days. An almond is usually placed on top of each cake, but feel free to top yours with a walnut or other dried fruit, or simply go without a topping.
Though it might not be the most famous Portuguese dessert, mexidos de Natal (also known as formigos), finds its way to many Christmas tables. It is a kind of bread pudding that originated in Northern Portugal, where, in olden times, people didn’t have money to buy fancy desserts, so they came up with their own sweet creation.
It is a glorious mix of stale bread, honey, eggs, and lemon peel. Those who could afford to used to add dried fruits such as pine nuts, and a glass of Port wine. It’s especially delicious when warm, and the perfect way to round off your meal.
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<p><em>Aletria </em>is a traditional Portuguese dessert often served at Christmas Eve dinner. Despite being remarkably simple, many Portuguese people only make it during the holiday.</p>
<p>Similar to rice pudding, it is made with noodles made from a very thin dough often referred to as angel’s hair. Again, as with rice pudding, there are many versions to pick from: with egg, without egg, a thick version (that you can cut with a knife), and a creamy version.</p>
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<p><em>Bolo Rei</em> has a place of honor at the Portuguese table during the Christmas season. Bakers roll up their sleeves in the days before the festivities to produce, literally, tons of this traditional delicacy. Very few families will make this cake at home, opting to head out and buy one. From the end of November until mid-January, you can buy a <em>bolo Rei</em> in all pastry shops, and most grocery stores.</p>
<p>This cake has a delicious dough, with a rich and intense flavor, mixed with candied fruits and dried fruits. The top is decorated with more fruit and embellished with powdered sugar. If you cannot finish it before it hardens, <em>bolo Rei</em> tastes great toasted, with a cup of warm milk or coffee.</p>
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<p>Here is another Christmas classic that looks lovely on the holiday table. These thin dough parcels are filled with chickpeas and almonds, then deep-fried and sprinkled with sugar and cinnamon.</p>
<p>You can substitute the chickpeas with sweet potatoes, add almonds, chopped walnuts to the filling, coconut, or pumpkin. They require some patience, but the taste is unique.</p>
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