Papos de Anjo

Papos de Anjo Recipe from Brazil with Egg, Sugar, Water and Vanilla Extract

Region / culture: Brazil | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 12

Introduction

Papos de Anjo, which translates to "Angel's Double Chin" in English, is a traditional Portuguese dessert that is light, fluffy, and sweet. These delicate egg-based pastries are a favorite in Portugal and are often served at special occasions and celebrations.

History

Papos de Anjo has a long history in Portuguese cuisine, dating back to the 16th century. The recipe is said to have been created by nuns in Portuguese convents, who used egg yolks leftover from making communion wafers to create this decadent dessert. The name "Angel's Double Chin" is thought to refer to the rich and indulgent nature of the dessert.

Ingredients

9 egg yolks
1 egg white
2 cups sugar
2 cups water
1 tsp vanilla extract
100 g pumpkin jam (optional)

How to prepare

Beat the egg yolks until they become light and frothy, then gently fold in the beaten egg whites.
Continue beating until the mixture has a spongy texture, then pour it into buttered muffin tins.
Place the tins in a bain-marie (a shallow pan with about one inch of hot water) and bake in a 350° F oven for approximately 15-20 minutes.
Dissolve the sugar in water and bring it to a boil, then add the vanilla extract.
Remove the papos de anjo from the tins and make 3-4 holes in each one using a toothpick. Drop them into the boiling syrup.
Remove from heat, let them cool, and transfer them to a pyrex dish.
Refrigerate until the next day, allowing the papos to soak in the syrup overnight.

Variations

Add a dollop of jam in the center of each papo de anjo before baking for a fruity twist.
Sprinkle cinnamon or powdered sugar on top of the pastries before serving for added flavor.

Cooking Tips & Tricks

Be sure to beat the egg yolks until they are light and frothy to ensure a fluffy texture.

- Folding in the beaten egg whites gently will help maintain the airy consistency of the papos de anjo.

- Using a bain-marie to bake the pastries will help prevent them from drying out.

- Allowing the papos de anjo to soak in the syrup overnight will enhance the flavor and texture of the dessert.

Serving Suggestions

Papos de Anjo can be served on their own as a dessert or paired with a scoop of vanilla ice cream for a decadent treat.

Cooking Techniques

Beating the egg yolks until light and frothy is key to achieving the desired texture of the papos de anjo.

- Folding in the beaten egg whites gently will help maintain the airy consistency of the pastries.

Ingredient Substitutions

You can use a different flavor extract, such as almond or lemon, in place of vanilla for a different flavor profile.

- If you don't have jam on hand, you can omit it from the recipe.

Make Ahead Tips

Papos de Anjo can be made ahead of time and stored in the refrigerator for up to 3 days. Allow them to come to room temperature before serving.

Presentation Ideas

Serve the papos de anjo on a decorative platter with a dusting of powdered sugar for an elegant presentation.

Pairing Recommendations

Papos de Anjo pair well with a glass of port wine or a cup of espresso for a sophisticated dessert experience.

Storage and Reheating Instructions

Store any leftover papos de anjo in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F for 5-10 minutes until warmed through.

Nutrition Information

Calories per serving

Each serving of Papos de Anjo contains approximately 180 calories.

Carbohydrates

Each serving of Papos de Anjo contains approximately 30g of carbohydrates.

Fats

Each serving of Papos de Anjo contains approximately 5g of fats.

Proteins

Each serving of Papos de Anjo contains approximately 3g of proteins.

Vitamins and minerals

Papos de Anjo are not a significant source of vitamins and minerals.

Alergens

Papos de Anjo contain eggs.

Summary

Papos de Anjo are a sweet and indulgent dessert that is relatively low in protein and fats but higher in carbohydrates. They are best enjoyed in moderation as a special treat.

Summary

Papos de Anjo are a classic Portuguese dessert with a rich history and a light, fluffy texture. These sweet pastries are perfect for special occasions and celebrations, and can be enjoyed on their own or paired with a variety of accompaniments. With a few simple ingredients and some patience, you can create a delicious and indulgent treat that is sure to impress your guests.

How did I get this recipe?

The first time I saw this recipe, I knew it was something I had to try. It was a warm summer day, and I was visiting my dear friend Maria in her cozy kitchen. She had just returned from a trip to Portugal and was eager to share a new recipe she had learned while she was there.

As she carefully measured out the ingredients and mixed them together, the sweet aroma of sugar and vanilla filled the room. I watched in awe as she shaped the dough into delicate little ovals, and then baked them to perfection in the oven.

When Maria finally presented me with a plate of the finished treats, I couldn't believe my eyes. They were golden brown and glistening with a light syrup, just like little drops of heaven. She explained that they were called Papos de Anjo, which translates to "angel's double chin" in Portuguese, due to their fluffy and delicate texture.

I took a bite, and immediately I was transported to a place of pure bliss. The sweetness of the syrup combined with the light and airy pastry was unlike anything I had ever tasted before. I knew right then and there that I needed to learn how to make these divine little desserts myself.

Over the next few weeks, I spent countless hours in my own kitchen, experimenting with different measurements and techniques until I finally perfected the recipe. I added my own twist by infusing the syrup with a hint of lemon zest, which gave the Papos de Anjo a refreshing and tangy flavor.

As I shared my creation with friends and family, they were amazed at how something so simple could be so incredibly delicious. They begged me to teach them how to make Papos de Anjo, and soon enough, I found myself hosting impromptu baking lessons in my kitchen.

Through these lessons, I realized just how much joy and fulfillment I found in sharing my love of cooking with others. I cherished the time spent with my loved ones, laughing and chatting as we rolled out dough and shaped it into perfect little ovals.

One day, my granddaughter came to visit me, her eyes wide with curiosity as she watched me bake a fresh batch of Papos de Anjo. She asked me how I had learned to make such wonderful treats, and I told her the story of my dear friend Maria and the magical recipe she had shared with me.

Inspired by my tale, my granddaughter begged me to teach her how to make Papos de Anjo. I smiled and nodded, knowing that I was passing down a tradition that had been cherished for generations.

As we worked side by side in the kitchen, I watched with pride as my granddaughter carefully measured out the ingredients and shaped the dough into perfect little ovals. Her eyes sparkled with excitement as she watched them bake in the oven, and when she took her first bite, a look of pure joy spread across her face.

I knew then that the legacy of Papos de Anjo would live on through my granddaughter, just as it had through me. And as we sat together, enjoying our delicious treats and sharing stories of the past, I felt grateful for the simple pleasures that cooking had brought into my life.

In that moment, surrounded by love and laughter, I realized that the recipe for Papos de Anjo was not just a sweet treat to be enjoyed, but a symbol of the bond shared between family and friends. And for that, I would always be grateful.