Portuguese Sweet Christmas Chickpea Fritters • Azevia de Grão

Here’s another classic Christmas sweet, azevias de grão are essentially fried pastries or fritters with a sweet chickpea creamy filling. While the dough is different from traditional rissoles, the principle remains the same. These golden, crispy treats are a beloved tradition from the Algarve and Alentejo regions of Portugal, you get them in all shapes and sizes and different types of fillings.

These delightful fritters require a bit of work to prepare, which is why it’s ideal to make a large batch at once. Traditionally, azevias tend to be fairly large pastries, though you can always make them smaller like rissoles. There are actually two popular versions of this Christmas treat, one filled with sweet potato and this one with chickpea filling, both are absolutely delicious and representing a wonderful fusion between a rissole and a turnover.

This recipe yields about 20 generously-sized azevias, perfect for sharing with family and friends during the Christmas festivities. The sweet, aromatic chickpea filling combined with the crispy, golden exterior dusted with cinnamon and sugar yeah that’s the good stuff alright. Let’s check the recipe!

Portuguese Sweet Christmas Chickpea Fritters • Azevia de Grão

Servings: 20
Time: 1hr 30mins
Difficulty: Hard
Rating: ★★★★★
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Who doesnt love some fried sweets hehehe, these are very tradicional Portuguese fried Christmas turnovers filled with a creamy sweet chickpea filling, they are super yummy.

Ingredients

Chickpeas – 400g (Already Cooked)
Sugar – 300g
Egg Yolks – 2
Cinnamon – A Pinch
Lemon – 1 Peel
Flour – 200g (T55)
Butter – 30g
Water – 80ml (Warm)
Aguardente – 20ml (Or Brandy)
Salt – A Pinch
Oil – As Needed (For Frying)
Sugar – For sprinkling
Cinnamon – For Sprinkling

Directions

For the filling, start by mixing the chickpeas, sugar, and cinnamon in a bowl, then blend everything with a hand blender or food processor until you get a smooth paste.
Pour the chickpea purée into a saucepan with the lemon zest, place over medium heat, and simmer for about 2 minutes, stirring constantly.
Whisk the egg yolks in a bowl and set aside.
Remove the saucepan from the heat, pour a little of the purée into the egg yolks and stir quickly to heat the yolks (you do this to heat up the egg yolks gradually), then pour everything back into the saucepan and whisk well, removing the lemon zest.
Remove the purée from the saucepan to a bowl and leave to cool completely, the filling is done..
Now for the dough, place the flour in a mixer (with dough hooks) or food processor, melt the butter and add the flour, mixing a little to bind everything together.
Add the warm water, brandy, and a pinch of salt, then mix the dough again until it is well mixed.
Remove the dough from the machine, form a ball, wrap it in cling film, and leave it in the refrigerator for about 30 minutes to rest.
Remove the dough from the refrigerator and roll it out on a floured surface. I like to put a square of cling film on top so that the dough doesn’t stick to the rolling pin.
Cut the dough into large circles or rounded squares. Note that you will fold them in half with the filling, which is how the azevia will look. Gather the leftover dough into a ball, roll it out again, and cut it.
Now you will fill each azevia. Pour enough filling to fill half of the cut dough, then fold it in half and pinch the edges together to seal the pastry.
Finally, heat the oil to 160ºC and fry the azevias. Don’t put too many in the fryer at the same time. Fry well on both sides until golden brown, then remove to paper towels or a rack to drain the oil and dry a little, note that since the filling is cooked you are only frying the exterior, when its golden its done.
Finally, while still hot, sprinkle generously with a mixture of cinnamon and sugar, and that’s it! They’re ready, enjoy!

Notes: If using dried chickpeas, soak them overnight and cook until very tender before starting the recipe. Canned chickpeas work well too – just drain and rinse them first.

The dough can be quite delicate. If it becomes too warm and sticky while working, don’t hesitate to chill it again for 15-20 minutes.

Maintaining proper oil temperature is crucial. Too hot and the outside burns before the inside heats through; too cool and they’ll absorb too much oil.

The chickpea filling should be thick enough to hold its shape but smooth enough to spread easily. If it seems too thick, add a tablespoon of water while cooking.

These are best enjoyed freshly friend and warm, but can be stored in an airtight container for 2-3 days.

Make sure to seal the edges well to prevent the filling from leaking during frying. You can use a fork to crimp the edges for a decorative touch and better seal.

If you don’t have Portuguese aguardente, you can substitute with any clear brandy or even rum. The alcohol adds flavor and helps create a tender dough.

This recipe for Portuguese Sweet Christmas Chickpea Fritters • Azevia de Grão was originally created on BakeAfter.com. Esta receita de Azevias de Grão de Natal foi publicada em português no Iguaria.com.