Coscoroes - Portuguese Christmas Desserts
Coscoroes - Portuguese pastry Recipe
This Portuguese pastry is traditionally served at Christmas, but delicious at any time of day or season.
By: Isabel Robson
Serves: 30
Preparation: 2 hours
Ingredients:
300g self raising flour
½ L vegetable oil
50g butter
3 table spoons sugar
1 tsp cinnamon powder
Serves: 30
Preparation: 2 hours
Ingredients:
300g self raising flour
½ L vegetable oil
50g butter
3 table spoons sugar
1 tsp cinnamon powder
1 tsp baking
powder
1 tsp yeast powder
2 Free range eggs
1 tsp Portuguese Port
½ tsp sea salt
1 tsp yeast powder
2 Free range eggs
1 tsp Portuguese Port
½ tsp sea salt
- Melt butter and allowing to cool down.
- Mix flour with baking powder and yeast.
- Add 2 table spoons of warm water, eggs, port, salt and butter.
- Mix by hand until forming dough for about 10 minutes.
- If too wet, add 1 tsp flour, if too dry add wet your hands with warm water.
- Keep massaging dough with closed fists for another 5 minutes.
- Shape into a ball and place in large bowl. With a knife make a cross and sprinkle flour.
- Cover dough with a thick cloth and leave in a warm dry place to rest for 1 hour.
- Sprinkle some flour in a clean flat surface.
- Cut half of dough and stretch it with a rolling pin.
- Turn over on every stretch until dough is 0.5 cm.
- Cut rectangles 6 x 10 cm. Make a couple of incisions in the middle.
- This will ensure that the dough will cook through during frying process.
- If you prefer circles use circle cutter (8 cm diameter).
- Dust large plate with flour and place cut dough loose so it does not stick together.
- Stretch remaining dough and cut shapes until dough runs out.
- Pre-heat vegetable oil in large deep pan.
- Carefully fry each pastry for 30 seconds each side and remove from pan.
- Have a large plate with kitchen paper ready to help drain excess oil.
- Only fry a couple of pastries as they cook very quickly. Once all pastries are cooked, mix sugar and cinnamon together.
- Sprinkle sugar cinnamon over the top of each pastry.
- Serve cold.
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