Canelões do Penedo dos Castelhanos

Special characteristics: (signs that highlight the uniqueness of the product): It is an emblematic sweet from Torre de Moncorvo.

Delimitation of the geographical area of production: Torre de Mon-corvo, Vila Nova de Foz Côa, Freixo de Espada à Cinta, Mogadouro.

Ingredients used: Eggs; sugar; flour; cinnamon; olive oil.

Preparation: Mix the ingredients, without the need to beat much. Let the irons heat up (on the stove or on the stove burner) and grease with a little olive oil. Pour a tablespoon of the dough into the middle of the irons and close it by turning over the fire, on one side and the other. The biscuit comes out soft and is immediately wrapped in a cane. After cooling, they are stored in closed containers where they are keptcrispy.

Source:  Receitas e Sabores dos Territórios Rurais, MINHA TERRA, 2013

Image source: Peredo dos Castelhanos