Picos or Nevões – A traditional sweet from the Island of São Miguel

They are called Picos, also known as Nevões or Picos of the Azores, and are a traditional sweet from the Island of São Miguel. This treat consists of dough filled with coconut and egg, topped with more coconut. There’s also a variation, the Chocolate Picos, where chocolate is added to the filling.

When visiting São Miguel Island, be sure to try this sweet, which you can easily find in various local shops or at the Padaria Gomes, located in the heart of Ponta Delgada.

Picos à moda da Leonor Santos

We share with you the recipe from Leonor Santos, who has accustomed us to fantastic recipes with typical and regional flavors of the Azores, many of them prepared in the traditional way. Follow the recipe and enjoy baking a fresh batch of Picos.

Ingredients

For the Dough

• 6 cups of all-purpose flour (without yeast);
• 1 tablespoon of vanilla extract
• 1.5 cups of warm milk
• 1 teaspoon of bread yeast
• 1 teaspoon of salt
• 6 tablespoons of sugar
• 200g cow butter
• 3 eggs

Filling

• 250g unsweetened shredded coconut;
• 2 egg yolks;
• 1 teaspoon of cornstarch;
• extra coconut for sprinkling;
• sweetened condensed milk;
• half a cup of milk;
• 1 teaspoon of butter.

Preparation

1. In a mixer or bowl, add the milk, yeast, and salt, and stir for a few seconds to dissolve the yeast;
2. Now add the sugar, eggs, and vanilla. Beat for a few seconds to combine everything;
3. Add the flour and room-temperature butter. Beat for 2 minutes until you get a consistent dough;
4. Place the dough in a bowl, cover, and let it rise until it doubles in volume;
5. While the dough rises, prepare the filling: in a pot, add the condensed milk (reserve a bit to use at the end if desired), the milk, cornstarch, and butter. Stir well on low heat and then add the coconut;
6. Stir well for a few minutes to blend everything. Finally, add the egg yolks and mix well. Set aside;
7. Once the dough has risen, sprinkle flour on a surface to roll out the Picos dough. Roll the dough into a rectangular shape;
8. Spread the filling over the dough, leaving some space along one edge (see the video below for instructions);
9. Then roll a layer of dough over the filling, covering the entire area;
10. Apply more filling on top of the folded dough layer, then fold the remaining dough over the filling. This creates a row of Picos with a double layer of filling;
11. Cut as desired and place on a tray lined with parchment paper. Let them rest for 15 minutes;
12. In a bowl, beat an egg and brush it over the top of the Picos;
13. Bake for 30 to 35 minutes at 160°C. Depending on your oven, it may be done in less time. When golden, they are ready;
14. After baking, brush the reserved condensed milk over the tops of the Picos. This will serve as a base to sprinkle the final coconut topping. Enjoy!

Step-by-Step Recipe Video

Watch the step-by-step instructions for this recipe from Leonor Santos on the Sabor dos Açores YouTube channel.