Azevia information

*Azevia*
	Azevias
Alternative names	Farto
Type	Pastel; Conventual sweet
Course	Dessert
Place of origin	Portugal
Region or state	Évora, Alentejo
Main ingredients	Pastry (flour, eggs, lard, olive oil, water, salt), sugar
Ingredients generally used	Cinnamon, orange juice, almonds
Variations	Grão (chickpea); Batata doce (sweet potato); Gila (chilacayote); Feijão (navy bean)

Azevias (singular: azevia) are traditional Portuguese fried pastries, turnovers filled with a sweet filling.^[1]

Because of their thin profile compared to similar fried turnovers, they were named after a type of sole, a flatfish found in Portuguese waters. Recipes for azevias were first recorded in the refectory notebooks and cookbooks of the Poor Clare nuns of the Convent of Santa Clara in Évora.^[2]^[3]

The dough is similar to a hot water crust, containing lard and warm water.^[4] Orange juice is sometimes added or used in place of water. The most common filling flavors are made with chickpeas, sweet potatoes, chilacayote jam, or navy beans.^[5] It is often mixed with egg yolks and ground almonds, typical ingredients characteristic of many Portuguese desserts, especially conventual sweets. After frying, they are coated with sugar and cinnamon.^[3]

Although azevias are made throughout the year, they are particularly popular during the Christmas season and on Carnaval.^[6] During Carnaval, cotton is sometimes used as a filling as a prank.^[7]

^ The Big Book of Christmas Recipes. Dyfed Lloyd Evans. Retrieved 23 October 2023.
^ Rodrigues, Domingos (1836). Arte de Cozinha dividida em tres partes, ... e nesta ultima impressão accrescentada offerecida ao Sr. A. Monteiro de Campos. Edited by J. Gomes Malicia (in Brazilian Portuguese). Retrieved 23 October 2023.
^ ^a ^b Fernandes, Daniel. "Azevias". Produtos Tradicionais Portugueses. Direção-Geral de Agricultura e Desenvolvimento Rural. Retrieved 23 October 2023.
^ Martins, Ana Carolina Faria (23 October 2021). "Development of innovative vegetable preparations for the pastry industry" (PDF) (in Portuguese). Library of the University of Minho: 19. Retrieved 23 October 2023. {{cite journal}}: Cite journal requires |journal= (help)
^ Dieta Mediterranica (in European Portuguese). Teleculinária. ISBN 978-989-99843-4-9. Retrieved 23 October 2023.
^ "Fritos de Natal: descubra as diferenças". Pingo Doce (in Portuguese). 4 December 2016. Retrieved 23 October 2023.
^ Pereira, Berenice (28 January 2012). "Azevias de Grão (Évora)". Cozinha Tradicional (in Brazilian Portuguese). Retrieved 23 October 2023.

[1] The Big Book of Christmas Recipes. Dyfed Lloyd Evans. Retrieved 23 October 2023.

[2] Rodrigues, Domingos (1836). Arte de Cozinha dividida em tres partes, ... e nesta ultima impressão accrescentada offerecida ao Sr. A. Monteiro de Campos. Edited by J. Gomes Malicia (in Brazilian Portuguese). Retrieved 23 October 2023.

[dgdr-3] Fernandes, Daniel. "Azevias". Produtos Tradicionais Portugueses. Direção-Geral de Agricultura e Desenvolvimento Rural. Retrieved 23 October 2023.

[4] Martins, Ana Carolina Faria (23 October 2021). "Development of innovative vegetable preparations for the pastry industry" (PDF) (in Portuguese). Library of the University of Minho: 19. Retrieved 23 October 2023. {{cite journal}}: Cite journal requires |journal= (help)

[5] Dieta Mediterranica (in European Portuguese). Teleculinária. ISBN 978-989-99843-4-9. Retrieved 23 October 2023.

[6] "Fritos de Natal: descubra as diferenças". Pingo Doce (in Portuguese). 4 December 2016. Retrieved 23 October 2023.

[7] Pereira, Berenice (28 January 2012). "Azevias de Grão (Évora)". Cozinha Tradicional (in Brazilian Portuguese). Retrieved 23 October 2023.

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Azevias
Alternative names	Farto
Type	Pastel Conventual sweet
Course	Dessert
Place of origin	Portugal
Region or state	Évora, Alentejo
Main ingredients	Pastry (flour, eggs, lard, olive oil, water, salt), sugar
Ingredients generally used	Cinnamon, orange juice, almonds
Variations	Grão (chickpea) Batata doce (sweet potato) Gila (chilacayote) Feijão (navy bean)