Fios de Ovos, egg threads – Like other egg-based Portuguese sweets, fios de ovos is believed to have been create by Portuguese monks and nuns around the 14th or 15th centuries.

Called conventual sweets for were made ​​in convents, characterized by large amounts of sugar and egg yolks.

Convent sweets in Portugal started in the 15th century . It was in this period that sugar entered in the culinary tradition of the convents. The main sweetener until this point was the honey. With the colonization of Madeira, sugar receives special attention, being cultivated sugarcane.

The convent sweets list is extensive and covers all regions of Portugal. It should be noted, though, that the manufacture of a particular food can vary by region, and the convent of origin.

Some examples: custard, pudding, belly-to-nun, french toast, eggs soft poached egg, wireless egg, rice pudding, bacon heaven.

Here´s a list of what can be found in different regions of Portugal:

Minho

Charutos de Ovos

Meias Luas

Papas doces de carolo

Fidalguinhos

Fataunços

Pasteis de São Francisco

Bolachas do Bom Jesus

Suspiros de Braga

Clarinhas de Fão

Barrigas-de-Freira

Douro Litoral – Near the Coast

Sapatetas

Perronilhas

Lérias de Amarante

Tabafe

Pescoços de freira

Cavacas de Santa Clara

Amarantinos

Pão podre

Foguetes de Amarante

Trás-os-Montes

Morcelas

Jerimús

Madalenas do Convento

Doce de viúvas

Bolos de nozes de Bragança

Sestas

Pitos de Santa Luzia

Creme da madre Joaquina

Velharocos

Toucinho do Céu

Queijadas de Chilas

Beira Litoral – Near the Coast

Pasteis do Lorvão

Nabada de Semide

Morcelas de Arouca

Arrufadas de Coimbra

Nógado de Semide

Lampreia de ovos das Clarissas de Coimbra

Melícias

Trouxas de ovos moles

Manjar Branco

Pastéis de Tentúgal

Beira Alta e Beira Baixa – Center of Portugal

Lâminas

Grades

Bolo de São Vicente

Argolinhas do Loreto

Taroucos de Salzedas

Ais

Esquecidos

Cavacas de Santa Clara

Bicas

Bolo Paraíso

Bolo São Francisco

Sardinhas Doces de Trancoso

Ribatejo

Sonhos da Esperança

Sopapo do Convento

Palha de Abrantes

Celestes de Santarém

Fatias de Tomar

Tigeladas de Abrantes

Broas das Donas

Estremadura

Bom bocado

Pão-de-ló do Mosteiro de Alcobaça

Argolas

Travesseiros

Tibornas

Bolos de Abóbora

Delícias de Frei João

Fitas de Páscoa

Castanhas de Ovos

Marmelada Branca de Odivelas

Toucinho do Céu de Odivelas

Pão-de-Ló de Alfeizerão

Nozes de Cascais

Pastéis de Belém

Alentejo

Bolo podre conventual

Fatias reais

Bolo de mel de Santa Helena

Bolo de chavão

Coalhada do Convento

Biscoitos do Cardeal

Padinhas

Almendrados

Orelhas de Abade

Sopa dourada de Santa Clara

Toucinho do Céu de Santa Clara de Portalegre

Bom bocado

Encharcada

Sericaia

Pão de rala

Formigos

Tiborna de Ovos

Torrão Real de Ovos

Bolo Fidalgo

Queijo Dourado

Lampreia de Amêndoa de Portalegre

Presunto Doce

Algarve

Biscoita

Bolo de alfarroba

Bolo de chila e amêndoa

Bolo de amêndoas e nozes

Bolo de figo e amêndoa

Doce fino

Folar

Filhós algarvias das freiras de Tavira

Morgado

Queijo de figo

Queijinhos

D. Rodrigos

Massapão

Pudim da Serra

Torta de alfarroba

Torta de amêndoa

Torta de laranja

Madeira Island

Bolo preto

Bolos de mel da Madeira

Bolinhos de azeite

Mexericos de freiras

Rabanadas de Vinho da Madeira

Frangolho

Creme de chocolate madeirense

Azores

Bolo micaelense de Nossa Senhora da Esperança

Bolo do diabo

Hóstias de amêndoa

Malassadas

Rendilhados

Coquinhos

Cornucópias

Pudim Irmã Bensaúde

The most important is  Bolo Rei or the King Cake, made with all sorts of nuts and crystallized fruits:

And the other variety is the Bolo Rainha, or the Queen´s Cake, the same but without the crystallized fruits:

Azevias, can be made with sweet potato, pumpkin or chickpea and lots of sugar:

Filhós, made of flour, milk,  eggs, fried in olive oil and covered by sugar and cinnamon. Can have different looks, these are made with a special shape:

Rabanadas, similar to French Toast, made with yesterday bread, milk, eggs, deep fried and covered with sugar and cinnamon:

Sonhos or Dreams , also made with flour, water, sugar and deep fried, covered with sugar:

My favourites are these small cookies, called Broas, there are 3 kinds:  corn, castelar and espécie, these last ones are made with sweet potato:

And finally all that can be made with just eggs, liked poached eggs and  egg yarn:

Most of this season desserts are conventual sweets, characterized by an unique sweetness.