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Foguete
ෆුගෙට් (foguete): crisp fried Portuguese Burgher pastry tubes filled with ash-pumpkin preserve and cashews
Sri LankanFoguete means rocket in Portuguese, and these slim, golden pastry tubes, fried crisp and stuffed with sticky ash-pumpkin preserve, really do look like little fireworks lined up on the Christmas tray of a Portuguese Burgher household. A rich dough of flour, egg, butter and coconut milk is rolled thin, wrapped around metal tubes and fried until blistered, then filled with chopped preserve mixed with cashews, cardamom and rosewater. They shatter when you bite, then give way to a soft, fragrant, honeyed centre, and are eaten with tea through the Christmas week. The trap is frying in oil that is too hot, so the pastry browns before it crisps and goes soft once cool; keep it steady at about 170 °C. Use cannoli tubes, or short lengths of thick, clean wooden dowel. Chef's tip: grease the tubes well and seal each pastry with egg white only along the overlap, never on the tube, or the tubes will be impossible to slide out.
- Total time
- 75 min
- Difficulty
- hard
- Serves
- 16
Ingredients
For the pastry
- 9 oz plain flourplus extra for rolling
- 1 tbsp sugar
- 1 pinch salt
- 1 oz unsalted buttercold, diced
- 1 egg yolk
- ½ cup thick coconut milkroughly
- 1 egg whitelightly beaten, for sealing
- 3 ¼ cups vegetable oilfor deep-frying
For the filling
- 9 oz ash-pumpkin preserve (puhul dosi)very finely chopped
- 2 ⅝ oz cashewsfinely chopped
- 1 /2 tsp ground cardamom
- 1 tsp rosewater
To finish
- 2 tbsp icing sugar (optional)for dusting
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Method
0/7 doneStep 1: Mix 9 oz plain flour, 1 tbsp sugar and 1 pinch salt and rub in 1 oz unsalted butter until it looks like breadcrumbs.
Step 2: Add 1 egg yolk and enough ½ cup thick coconut milk to make a firm, smooth dough. Knead for 3–4 minutes, cover and rest for 20 minutes.
5 minStep 3: Roll the dough out thinly, about 2 mm, and cut into 16 rectangles about 10 x 8 cm.
Step 4: Wrap each rectangle loosely around a greased cannoli tube and brush the overlapping edge with 1 egg white to seal.
Step 5: Heat 3 ¼ cups vegetable oil to 350°F and fry the tubes 3–4 at a time for 2–3 minutes, turning, until golden and blistered. Drain, and slide the pastry off the tubes while still warm.
20 minStep 6: Mix 9 oz ash-pumpkin preserve (puhul dosi), 2 ⅝ oz cashews, 1 /2 tsp ground cardamom and 1 tsp rosewater together.
Step 7: When the shells are cool, fill them from both ends using a small spoon or piping bag. Dust with 2 tbsp icing sugar and serve the same day for the best crunch.
Nutrition per serving
- Calories
- 170 kcal
- Protein
- 3 g
- Carbs
- 22 g
- Fat
- 8 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does foguete take?
- About 75 minutes in total: 45 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 16 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of sugar?
- Caster sugar, same amount.
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