Quirky Foodster
  1. Back

Desserts

Ravias Guineenses (Sweet Fried Pastries)

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)

Ingredients

  • 250 g (2 cups) flour
  • 2 (2) eggs
  • 50 g (1/4 cup) sugar, plus extra for dusting
  • 50 g (3 1/2 tbsp) butter, melted
  • 1 tsp (1 tsp) baking powder
  • 1/2 tsp (1/2 tsp) ground cinnamon
  • Oil for frying

Method

  1. Mix the flour, sugar, baking powder and cinnamon in a bowl.
  2. Whisk in the eggs and melted butter to form a soft dough, adding a splash of water if needed.
  3. Roll the dough out to about 5mm thickness and cut into small diamond or rectangle shapes.
  4. Heat the oil to 170°C (340°F) and fry the pastries in batches until golden, about 2 minutes per side.
  5. Drain on paper towels and dust generously with sugar while still warm.

Introduction: A legacy of Portuguese pastry-making, ravias are small sweet fried dough parcels enjoyed as treats in Guinea-Bissau, often dusted with sugar and served at celebrations or with afternoon coffee.

Cultural Background: A legacy of Portuguese pastry-making, ravias are small sweet fried dough parcels enjoyed as treats in Guinea-Bissau, often dusted with sugar and served at celebrations or with afternoon coffee.

Tips: Keep the pastries small and thin so they cook through and crisp evenly without burning.

Variations: Dip in warm honey instead of dusting with sugar for a stickier finish. Already vegetarian as written; a vegan version would require egg replacements and is not traditional.

Storage: Store in an airtight container at room temperature for up to 3 days.

Reheating: Not necessary; best enjoyed at room temperature.

Nutrition: Approx. 180 kcal, 3g protein, 8g fat, 24g carbohydrate per serving.

FAQs:

Q: Can these be baked instead of fried?

A: Baking changes the texture significantly; frying is traditional and gives the characteristic crispness.

Q: How thin should the dough be?

A: About 5mm, similar to a thick cookie dough.

© Arscale 2026