Azevias de Grão
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Medium Effort · High Impact

Desserts That Look Hard · Portuguese

Azevias de Grão

These Portuguese pastries feature a creamy chickpea and almond filling fried until golden and crisp.

45 min active
45 min total
6 servings
7 ingredients
confident cook

Why This Works

Chickpea flour base for desserts is a traditional Portuguese trick, providing a nutty depth that pairs perfectly with almonds.

The Upgrade

Add a drop of lemon zest to the filling for a bright, citrusy lift.

Chef's Secret

Michelin Technique

The lard in the dough is non-negotiable; it creates a flaky, distinctively traditional texture that butter simply cannot replicate.

Ingredients

Servings:

Total time including resting: 45 min

Directions

1

Mix flour and lard with warm water to create a soft, elastic dough; rest for 10 minutes.

10 min
2

Combine mashed chickpeas, sugar, almonds, and cinnamon in a small saucepan over medium heat.

5 min
3

Cook the paste until it thickens and pulls away from the sides of the pan; cool down.

5 min
4

Roll the dough very thin and cut into circles.

5 min
5

Place a spoonful of filling in the center, fold, and seal the edges with a fork.

5 min
6

Deep fry the pastries in vegetable oil at 350°F until golden and crispy.

10 min
7

Dust immediately with powdered sugar and extra cinnamon.

Wine Pairing

🍷

Madeira

Fortified Wine

The BottleBlandy's 5 Year Old Malmsey

The nutty and honeyed profile of this fortified wine perfectly echoes the chickpea and almond filling. Its acidity balances the fried pastry shell, turning a simple sweet into a sophisticated finale.

Nutrition per Serving

320

calories

8g

protein

45g

carbs

12g

fat

Member Reviews

How did it turn out?

3.0(1 review)

Rate this recipe

Tom Rivera
Aug 1, 2026

Good, but mine came out slightly overdone — I'd shave a few minutes off.