Recipe: In a pan, melt the butter in the water, add finely chopped lemon peel, sugar, cinnamon, and coarse salt, and place the pan on a high heat. Bring to a boil, pour the flour, and stir it quickly. Remove from the heat to add six whole eggs, one by one, stirring softly to create a smooth dough. Take a deep casserole over the fire with a lot of oil. Divide the dough into small round pieces with the help of a spoon and fry on low heat. When cold, place them in a bowl and sprinkle them with sugar …

Recipe: Bring the vermicelli to a boil in a saucepan with milk, sugar, lemon peel and unsalted butter. Let it boil until the vermicelli absorbs the milk, adding five well-beaten egg yolks and sugar. As you cook, add a little more milk and orange juice. It is served on platters, sprinkled with cinnamon.

Recipe: Cook two bowls of previously soaked chickpeas over medium-high heat until they are peeled and tender. Remove from heat, strain, and gently purée the grain. Combine the sugar, a cup of water and four lemon peels in a container and let the mix boil. As soon as the mix thickens, add the grain, almond kernels, and cinnamon. Stir occasionally and add lemon juice. The tender dough is then spread with a rolling pin, cut into slices, and filled with the already cold purée. Then the pastries are closed, and the edges are flattened. Fry the azevias in a pan …

Recipe: Start by chopping the crystallized fruits, softening them with a glass of Port Wine, and the dried fruits (pine nuts, walnuts, raisins). Dissolve the yeast in a cup of flour and a decilitre of water. Mix 150 grams of margarine and a lot of sugar and the zest of a lemon and an orange. Add yeast and four eggs to the mix, along with the remaining flour sifted with a dessert spoon of salt. Sprinkle with flour, knead well and let sit (until the dough doubles in volume). On a tray greased with lard, place the dough and a …

Recipe: Put flour in a bowl, covered with boiled olive oil, and make a hole in the middle. Add orange juice, brandy, eggs, salt, and water. Knead everything and leave it to rest for about two hours. Spread the dough in thin layers with the help of a rolling pin and divide it into large slices. Make small cuts in the middle and fry the coscorões in hot olive or vegetable oil. Sprinkle with sugar and cinnamon before serving.

Recipe: Pour a kilo of flour with the melted lard, a glass of brandy and two eggs into a bowl. Knead everything very well. Then cut and spread small pieces of dough using a rolling pin. Cut and shape the dough into rectangles with three lengthwise slits. Finally, join the rectangles two by two. Fry in a deep-frying pan, in hot oil. Then let them drain on absorbent paper and sprinkle with sugar and cinnamon.

Recipe: Prepare the egg dough with the egg threads and the almond. Sear the entire surface of the lamprey with a red-hot iron to imitate the skin stain. Decorate with more egg threads.

Recipe: cut 200 grams of bread into thin slices and water them with boiling milk. In a saucepan, mix the sugar with water, a cinnamon stick and two thin strips of lemon peel and bring to the boil. Once it thickens, remove from heat. Pour the sliced bread with a fork and the beaten egg yolks. Over a low heat, cook the egg yolks stirring constantly until completely mixed and thickened. Remove from the heat, add a glass of Port wine and raisins, mixing the small cut dry fruits. Stir softly but consistently and place in a bowl. Sprinkle with …

Recipe: Pour a litre of milk in a saucepan over a fire. Add a cinnamon stick, an orange peel, butter, sugar, a clove, and a cup of honey tea. Cut thick slices of wheat bread and place them in this syrup, turning them until they absorb the preparation on both sides. Dip the slices in beaten egg yolks and fry them in hot oil. When golden, place them on a platter, and drizzle them with a sugar syrup mixed with orange peel and two tablespoons of honey.

Pequena loja a comercializar artigos típicos da Serra da Estrela, com destaque para os queijos e os enchidos.