It is at the Easter table that many traditional sweets again gain protagonism. Throughout the country, the folar, chocolate eggs and convent sweets gain space between gathered families and past generation recipes. In the Algarve, it is no different – the gastronomic tradition at this time is rich and is part of the identity of many local communities.
In the heart of Algarve Paschal tradition, there is a candy that stands out for both its taste and history. Associated with Holy Week and deeply rooted in local identity, this cake was elected one of the 7 sweet wonders of Portugal – a recognition that has consecrated its cultural and gastronomic value. Still, it remains a little known secret outside the region.
Easter and Tradition: The Sale that unites generations
Easter, beyond its religious meaning, is also a moment of celebration around the table.
Throughout the country, the typical sweets of the time are multiplied, which vary depending on regional traditions.
In the Algarve, the folar occupies a prominent place, with sweet and salty versions. However, in Olhão, it was a very private revenue that gained national prominence: the folar of Olhão.
It is a spiral cake, with alternate layers of cute pasta and a sugar and cinnamon syrup, slowly cooked until caramelized.
The end result is a humid, dense and intensely aromatic folar whose preparation requires time, patience and knowledge transmitted between generations.
A singular candy with family origin
The folar of Olhão has family and popular roots, being traditionally prepared at home during Holy Week.
Its exact origin is uncertain, but it is consensual that it will have evolved from convent and homemade recipes adapted to the reality of the ingredients available in the region.
According to the portal 7 Wonders of Portugalthe typical Easter candy was one of the winners of the edition dedicated to the “sweet wonders” in 2019, in the category of oven candy.
According to the City Council of Olhão, national recognition brought new visibility to the folar, which began to integrate gastronomic scripts and local products, reinforcing its value as an immaterial heritage.
As cited by the municipality in a statement, “the folar of Olhão is a symbol of the city’s identity and traditional know-how to do”.
National recognition among the 7 wonders
The election of the folar of Olhão, a typical Easter candy, as one of the 7 sweet wonders of Portugal was made through a competitive process, with public votes and analysis by a technical jury.
Among hundreds of applications, sweet Algarve stood out not only for its taste, but for the authenticity and preservation of the traditional mode of clothing.
According to the official website of the contest 7maravilhas.ptthe Follar was described as “an example of the richness of Portuguese regional sweets, where the simplicity of the ingredients is elevated excellence by artisanal technique.”
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The Follar Today: tradition that resists
Despite the recognition, the folar of Olhão remains faithful to its origin. It is still common to find this candy for sale in local bakeries and pastries, especially during Easter.
But the recipe continues to live, above all, in the intimacy of family kitchens, where knowledge is past mothers for daughters, from grandparents to grandchildren.
As a note the researcher Paula Carvalho, cited by the publication “The perpetuation of the folar of Olhão depends on the capacity of the local community to keep its artisanal confection, even in times of food modernization.”
Traditional recipe and characteristics of the leaf folar
The folar of Olhão, one of the sweets of the most respected algarve Easter, is recognized for its puffed layered structure and aromatic flavor.
The base recipe includes wheat flour, baker, water and salt, enriched with sugar and fats (butter and/or lard), as well as typical aromatic ingredients of the region such as orange juice and a dose of brandy (often coded -brandy).
Unlike other Portuguese folks, the pasta of this cake does not carry eggs, resulting in a unique consistency; Instead, it takes spices such as cinnamon and lemon zest to enhance the taste. After tearing, the dough is divided and extended into flattened circles.
The traditional assembly is made inside a greased cylindrical pan or pan: layers of dough with generous portions of butter, sugar and cinnamon are interspersed, repeating the process until it filled the pan with five to eight overlapping layers.
During cooking in oven, sugar and cinnamon merge with butter, creating a caramel syrup that enters the pasta leaves.
The result is a golden and slightly sticky outer cake with caramelized leaves that separate easily.
The caramel formed harden just enough to give a bright coverage, without losing its internal softness-thanks to the syrup, the interior of the folar remains humid and cute for several days after the clothing.
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