Provincetown Portuguese Cookbook

Sweets Doces     Rolled Cookies | Rocks | Sweet Potato Pastries | Egg Cookies | Sighs | Mariana's Tea Biscuits | Sherried Cookies | Egg Cake | Russian Tea Cakes | Andrew's Fudgies | Molasses Cookies | Brigadiers | Torta de Viana | Honey Bread | Crème Caramel à la Portugaise | Port Flan | Maria's Portuguese Sweet Rice Pudding | Del's Sweet Rice Pudding | Brazilian Fresh Corn Pudding | Almond Tart | Joyce's Choice Cheesecake | Milk Sweet

Sweet Potato Pastries Trutas Edith Codinha In Portugal, truta means trout. In Provincetown, trutas are the fried sweet potato crescents that are always made at Christmas. No one can explain why they are called trutas. All I know is that trutas, the pastry, are scrumptious.   Dough: 5 lbs. all purpose flour 12 oranges, squeezed for the juice 1 lb. butter 1 lb. lard 1 jigger of whiskey   Melt the butter and lard together. Make a well in the flour and pour in the shortening mixture. Then add the juice and a good sized jigger of whiskey. Blend well, set aside and make the filling.   Filling: 4-1 lb. cans of sweet potatoes 4 cups of sugar 2 tbsp. cinnamon Mix all of the ingredients together and set aside. Shortening for frying   Roll the dough out in small batches until very thin. Cut into circles, about three inches in diameter. Place a spoonful of filling in one half of each circle. Fold over the other half of the circle and seal the edges with water. Be sure the pastries are tightly sealed. When all the pastries are made, fry them in small batches in very hot vegetable oil or shortening. Turn once when browned. Drain on paper towels. Sprinkle with confectioner's sugar or honey. Makes 6 dozen.