Azevias (Portuguese Pastry with Sweet Chickpea Filling)
Category: Desserts
Servings: 25-30 pieces
Ingredients:
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 300g |
| Butter (softened) | 50g |
| Brandy | 25ml |
| Warm water | 50g |
| Orange (zested and juiced) | ½ |
| Salt | to taste |
| Sugar | 125g |
| Water | 75g |
| Lemon (zested) | ½ |
| Cooked chickpeas | 250g |
| Blanched almonds | 150g |
| Egg yolks | 2 |
| Ground cinnamon | to taste |
| Peanut oil (for frying) | to taste |
| Additional sugar for dusting | to taste |
Instructions:
-
Prepare the dough:
- Begin by grating the zest of the orange and squeezing its juice. Set them aside.
- In a large mixing bowl, combine the all-purpose flour, softened butter, brandy, a pinch of salt, and the freshly squeezed orange juice along with its zest.
- Use a wooden spoon to mix the ingredients, then continue by kneading the dough by hand, gradually adding the warm water in a thin stream.
- Keep kneading until the dough becomes smooth, soft, and slightly firm. If necessary, dust the dough with a little extra flour to prevent it from sticking.
- Once the dough is well-mixed, cover it with plastic wrap and let it rest for about 30 minutes.
-
-
Prepare the filling:
- For the filling, place the cooked chickpeas, ground cinnamon, and blanched almonds into a food processor. Blend until it forms a smooth paste. Set aside.
- In a saucepan, create a syrup by heating the sugar and water together, adding the zest of the lemon. Bring to a boil for about 2 minutes.
- Remove from the heat and stir in the chickpea-almond puree, along with the egg yolks. Mix well until everything is fully combined.
- Return the mixture to the heat and cook gently for 5-7 minutes, stirring frequently, until the filling thickens and becomes a smooth, creamy texture. Turn off the heat and let it cool.
-
Assemble the azevias:
- Once the dough has rested, roll it out on a lightly floured surface using a rolling pin until it is thin (about 3mm thick).
- Using an 8 cm round cutter, cut out 25-30 circles of dough.
- Place a spoonful of the cooled chickpea filling in the center of each dough disc.
- Fold the dough over the filling to create a half-moon shape and seal the edges by pinching them together or using a fork dipped in water to press down.
-
Fry the azevias:
- Heat the peanut oil in a deep fryer or a large pot until it reaches 180°C (350°F).
- Carefully drop the prepared pastries into the hot oil, frying a few at a time to avoid overcrowding. Fry until they are golden brown and crisp, turning them occasionally for an even color.
- Remove the azevias from the oil using a slotted spoon and drain them on paper towels.
-
Serve:
- While the azevias are still hot, dust them generously with a mixture of cinnamon and sugar. Serve immediately and enjoy these delicious, crispy Portuguese pastries filled with a sweet chickpea and almond filling.
Tips for Perfect Azevias:
- Be sure the oil is hot enough before frying to avoid greasy pastries. Test the oil by dropping a small piece of dough into it; it should sizzle immediately.
- The filling can be made ahead of time and refrigerated until ready to assemble.
- If you want a lighter version, you can bake the azevias in the oven at 180°C (350°F) for 15-20 minutes or until golden brown.
These azevias are a delightful treat, perfect for festive occasions, special gatherings, or whenever you want to enjoy a delicious homemade dessert. Their crispy exterior and sweet chickpea filling are guaranteed to satisfy any sweet tooth!
