Charutos

Description: Cylindrical shape, 8 cm long and 2 cm in diameter, white on the outside and yellow on the inside. The interior texture is creamy and the host that surrounds it gives the jam a certain hardness (crunchy). Its weight is about 40 g.

Region: North.

Other denominations: Cigars with egg jam filling, egg jam with almond and egg jam with chila.

Special feature: Cigar-shaped cake.

History: In 1830, Francisca Doceira founded the Doçaria Central in Arcos de Valdevez, which currently belongs to Alzira Gaivão, a descendant of the original owner. The patent was filed belatedly (1963).

Use: Used mainly during festive seasons, due to its high cost, it can be made throughout the year.

Know-how: Make a sugar syrup until you get a hair point. Add the grated almonds, egg yolks, butter and lemon peel. Bring to a boil and cool on a platter. The hosts (a mixture of water and unleavened flour about 1 mm thick) are filled with this mixture to form cigars.

Source: Produtos Tradicionais Portugueses, Lisboa, DGDR, 2001