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Thanks to a Moorish past and some enterprising nuns Portugal has a rich heritage of sweets and desserts. At times “too sweet”, the choice of desserts often reflect their convent beginnings with interesting names such as “papos-de-anjo” (angels’ cheeks), “toucinho do céu” (heaven’s bacon), and “barriga de feira” (nun’s belly).
Moorish influences can be seen in the use of almonds and honey in many recipes including the regions famous marzipan fruits filled with sugared egg yolk.
Other popular local confections include “morgados” (iced balls filled with sugared egg yolks), “quiejo de figo” (figs, ground almonds and chocolate), “filhós” (deep-fried sugared pastries) and Dom Rodrigos (egg and almond sweets).
National favourites include “arroz doce” (rice pudding), “patéis de nata” (amazing custard tarts) and pão-de-ló (sponge cake). |
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