Bolas de Berlim are Portuguese donuts that are sliced in half, then filled with sweet and creamy egg-based custard. Fluffy on the exterior and thick and creamy on the interior, these donuts are typically rolled in granulated sugar before being filled with the custard.
On the Portuguese coast, vendors sell these tasty balls on numerous beaches, and locals love to consume them while sunbathing. Although bolas de Berlim are typically filled with custard, they can also be ordered sem creme, meaning without the creamy filling.
MOST ICONIC Bola de Berlim
Malasadas are traditional Portuguese yeast-leavened doughnuts made from eggs, flour, sugar, and milk. They are sometimes coated with cinnamon or granulated sugar. The original Portuguese malasadas don't have any holes or fillings, but the variations prepared in Hawaii do.
The popularity of malasadas in Hawaii is not accidental – Portuguese laborers from the Azores came to Hawaii in the 19th century to work in the plantations. They brought their traditional foods with them, including the malasadas, which were originally prepared in order to use all the sugar and lard in one's home before Lent.
Rabanada is the Portuguese and Brazilian version of french toast. It's made with round or oval stale bread cut in thick slices that's dipped in milk (or milk, sugar, and vanilla) and beaten eggs, fried in oil, then sprinkled with cinnamon sugar.
As a result, rabanada is sweeter and crunchier than the American french toast. The first mention of rabanada dates back to the 15th century, when it was described by Juan del Encina as a dish that's helpful for recovery from childbirth, which is why rabanada is alsko known as fatia parida, meaning slices for the new mom.
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Bolinhos de chuva are traditional Portuguese and Brazilian sweet fritters. These easy-to-make pastries call for dough made of eggs, wheat flour, sugar, milk, baking powder, and salt, shaped into small balls and fried in vegetable oil until golden brown and crispy on the outside.
When done, bolinhos de chuva are dusted with powdered sugar and cinnamon. The legend says that the name (which roughly translates to "rain cakes") originates from the times when the whole family used to gather in the kitchen during rain storms and prepare these delicious treats.
In their simplest form, filhós are traditional Portuguese deep-fried treats prepared with leavened dough. They come in numerous regional varieties that may differ in form and often incorporate different spices and additions such as pumpkin or orange juice.
After frying, they are usually coated in cinnamon sugar, and in Algarve, they are occasionally dipped in brown sugar syrup. Although they are often associated with Christmas, filhós are enjoyed all year round. In some regions, the term filhós may refer to the round Portuguese-style doughnuts that are better known as malasadas.
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Azevia is a traditional fried pastry from the Alentejo region of Portugal, typically half-moon shaped and about 8 cm long. The pastry is made from a dough consisting of flour, eggs, lard, olive oil, water, and salt and is typically covered with a mixture of sugar and cinnamon after frying.
Some variations will also have the pastry flavored with orange juice. Azevias can have a variety of sweet fillings, typically chickpeas, sweet potatoes, doce de gila (a type of squash), and even beans. Almonds are sometimes added to enhance the flavor and texture of the filling.
MAIN INGREDIENTS
Clarinhas de Fão are traditional Portuguese pastries from the village of Fão, in the Baixo Minho region. They are made from a very thin pastry filled with gila (chila) jam, which is prepared by cooking the shredded squash with sugar, lemon zest, and cinnamon.
The pastries are shaped into half-moons or rectangles and then fried. They are sprinkled with powdered sugar after frying. These conventual sweets have their origins in the 19th century and were believed to be created in the Monastery of Santa Clara, becoming famous in the region due to local families selling them.
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