Filhós de forma are the show-offs of the Portuguese Christmas table. A patterned iron goes into hot oil, then into a thin batter, and a few seconds later a lacy flower slips free and turns crisp enough to shatter between your fingers.
The trick is temperature: the iron must be hot, but the batter must never cover its top edge or the pastry will refuse to release. Once you find the rhythm, the process is almost hypnotic.
Filhós de Forma (Portuguese Christmas Rosette Cookies) Recipe
What you need
Ingredients
- 1 1/2 cups (190 g) all-purpose flour
- 2 tablespoons granulated sugar
- 1/4 teaspoon fine salt
- 2 large eggs
- 1 1/4 cups (300 ml) whole milk
- 2 tablespoons aguardente or brandy
- Zest of 1 lemon
- 1 teaspoon vanilla extract
- Neutral oil, for deep-frying
- 1/2 cup (100 g) sugar mixed with 2 teaspoons ground cinnamon
Cook along
Instructions
- Whisk the flour, sugar, and salt in a bowl. Add the eggs, milk, aguardente, lemon zest, and vanilla and whisk until smooth. Rest 20 minutes.
- Heat 2 to 3 inches of oil to 350°F (175°C) with the rosette iron submerged so the iron becomes fully hot.
- Lift the iron, blot the bottom quickly, and dip it into the batter without letting batter rise over the top edge of the mold.
- Return the iron to the oil. Fry until the pastry sets, then gently shake or nudge it free. Continue frying until pale gold and crisp.
- Drain on paper towels and coat lightly with cinnamon sugar while still warm. Reheat the iron before making the next one.
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