As filhós enroladas são uma variante deliciosa e visualmente apelativa das tradicionais filhós de Natal. A sua forma em espiral torna-as únicas e a textura fina e estaladiça, coberta de açúcar e canela, é simplesmente irresistível. Esta receita, embora exija um pouco de destreza na fritura, resulta num doce festivo que irá embelezar qualquer mesa de Natal e deliciar miúdos e graúdos.

Ingredientes (8 Pessoas)

  • 400 gr de farinha
  • uma pitada de sal
  • 130 gr de manteiga
  • 2 ovos
  • 1 colher de sopa de aguardente
  • água
  • óleo para fritar
  • açúcar para polvilhar
  • canela para polvilhar

Preparação

  1. Numa tigela, coloque a farinha, a pitada de sal e a manteiga aos pedaços.
  2. Misture tudo com as mãos, até obter uma massa uniforme.
  3. Junte os ovos, a aguardente e um pouco de água e continue a amassar.
  4. Reserve dentro de um saco plástico (plástico grosso) e leve ao frio, durante 20 minutos.
  5. Decorrido o tempo indicado, estique a massa finamente, auxiliando-se de um rolo de cozinha.
  6. Corte diversas tiras com uma carretilha (caso não tenha, pode usar o cortador de pizza).
  7. Enrole uma tira de massa num garfo de dois dentes (caso não tenha, pode enrolar as tiras como se fossem tortinhas).
  8. Frite em óleo quente, retirando o garfo quando a massa ficar razoavelmente firme.
  9. Repita a operação anterior até ter frito todas as tiras.
  10. Passe-as, ainda quentes, por açúcar e canela.
  11. Deixe arrefecer e sirva.

From our Portuguese Christmas kitchen to yours, here’s how to make this wonderfully crispy treat.

Rolled Christmas Fritters (Filhós Enrolada de Natal)

Among the many treasured fried treats that grace a Portuguese Christmas table, Filhós Enrolada stands out for its delicate, sculptural beauty. These are not the soft, pillowy fritters you might be used to; instead, they are wonderfully thin, crisp, and brittle spirals of fried dough, generously coated in cinnamon sugar. They are incredibly addictive and make a stunning addition to any festive dessert spread.

The unique shape is achieved by wrapping a thin strip of dough around the tines of a fork before carefully lowering it into hot oil. As it fries, the dough sets into its spiral shape, creating a light, crunchy sweet that shatters delightfully in the mouth. The dough itself is simple, enriched with butter and eggs, and often includes a splash of aguardente (a Portuguese brandy) for a traditional hint of flavour.

These fritters are at their absolute best when eaten fresh and still slightly warm, with their cinnamon-sugar coating clinging to every curve. They are perfect for nibbling on throughout the Christmas season, accompanied by a hot drink. Don’t be intimidated by the rolling technique; after one or two tries, you’ll get the hang of it, and the beautiful result is well worth the effort.

Ingredients (Serves 8)

  • 400g plain flour
  • A pinch of salt
  • 130g butter, cubed
  • 2 eggs
  • 1 tbsp aguardente (or brandy)
  • A little cold water
  • Vegetable oil, for frying
  • Caster sugar, for dusting
  • Ground cinnamon, for dusting

Method

  1. In a bowl, place the flour, the pinch of salt, and the cubed butter.
  2. Rub the ingredients together with your fingertips until you have a mixture resembling fine breadcrumbs.
  3. Add the eggs, the aguardente, and a splash of water. Continue to knead until a smooth dough forms.
  4. Place the dough in a plastic bag and let it rest in the fridge for 20 minutes.
  5. After the resting time, roll the dough out very thinly on a floured surface using a rolling pin.
  6. Cut the dough into several long, thin strips using a pastry wheel or a pizza cutter.
  7. Carefully wrap one strip of dough around a two-pronged fork.
  8. Fry in hot oil, carefully sliding the fork out once the dough is firm enough to hold its spiral shape.
  9. Repeat this process until all the dough strips have been fried until golden and crisp.
  10. While the fritters are still hot, toss them in a mixture of sugar and cinnamon.
  11. Allow to cool slightly before serving.