Traditional aletria recipe – a Portuguese Christmas dessert

Aletria is an ancient and traditional Christmas dessert in Portugal. It’s a simple sweet made with few ingredients, usually cooked at home by grandmothers. Despite slowly falling into disuse, it is delicious and tastes like Christmas.

Aletria is made with a very thin pasta, also called aletria, which is very similar to vermicelli. It has a Muslim origin, from the century VIII, during the period Portugal was under Arab rule. Arabic cuisine often uses a thin dough similar to vermicelli to make desserts such as Knafeh.

There are several Aletria versions, the simplest ones that don’t use milk, the wine ones, with or without yolks. Aletria’s consistency also varies a lot; some like it more liquid, and others prefer it so consistent that it doesn’t need to be eaten with a spoon. It seems that in the Minho region, the consistency is creamier, and in the Beira region, it is more compact.

This recipe belongs to my grandmother, and it’s the recipe we make at Christmas in my family. The most common Aletria is made with milk, but she also really liked making it with port wine. Therefore, I present both recipes for you to try and decide which one you prefer.

Since grandmothers usually make this recipe, the correct amount of ingredients is not very accurate. They always cook by heart and change the recipe slightly every time. The good thing is that with this dessert, it is not necessary to be rigorous; it depends on the cook’s taste and the person who eats it.

How to cook Aletria for Christmas
Usual Christimas dessert in Portugal – Aletria

Ingredients to cook Aletria

Aletria with milk

(by order of use)

  • 500 ml of milk
  • 200 g of sugar
  • 30 g of butter
  • 1 pint of salt
  • Lemon or orange peel
  • 1 stick of cinnamon
  • 100 grams of Aletria pasta
  • 4 egg yolks
  • Powder cinnamon to decorate the top

Aletria with Port wine

(by order of use)

  • 500 ml of water
  • 125 ml of Port Wine
  • 200 g of sugar
  • 1 pint of salt
  • Lemon or orange peel
  • 1 stick of cinnamon
  • 100 g of Aletria pasta
  • 4 egg yolks
  • Powder cinnamon to decorate the top
Portuguese dessert Aletria – typical on Christmas

Portions: 8-10 people;

Time needed:

  • 30 minutes to prepare;

Milk Aletria recipe

1. Combine the milk, sugar, butter, a pinch of salt, and the orange peel in a saucepan and bring to a boil;

  • Tip: Pay attention to the pot because when the milk starts to boil, you have to lower the heat quickly, or it spills and dirties the whole stove.

2. When it starts to boil, lower the temperature on the stove and add the aletria. Break the vermicelli with your hands as you put it in the pan.

  • Tip: Do not undo the vermicelli too much or it will look squashed and without texture.

3. Let the vermicelli cook over medium heat until it is soft and has absorbed all the milk.

4. When the vermicelli is ready, turn off the stove and remove the cinnamon stick and orange peel.

5. Add four previously beaten egg yolks and stir everything vigorously until the yolks are well-beaten and cooked.

6. Serve the aletria on a shallow platter. And garnish to taste with powdered cinnamon; your imagination is the limit. You can decorate with Christmas motifs or simple and traditional cross stripes.

  • Tip: Let the vermicelli cool to room temperature. If it is not to be consumed on the same day, keep it in the fridge.
Tradicional Aletria recipe
Tradicional Aletria with Milk

Porto wine vermicelli recipe

Making Port wine Aletria is very similar to the milky one. It turns out to be a matter of just changing the ingredients.

1. Add the water, port wine, sugar, a pinch of salt, and the orange peel in a saucepan and boil.

  • Tip: Pay attention to the pot because when it boils, you have to lower the heat quickly, or it spills and dirties the whole stove.

2. When it starts to boil, lower the temperature on the stove and add the aletria/vermicelli. Break the pasta with your hand as you put it in the pan.

  • Tip: Do not undo the aletria too much or it will look squashed and without texture.

3. Let the aletria cook over medium heat until it is soft and has absorbed all the liquid.

4. When the aletria is ready, turn off the stove and remove the cinnamon stick and orange peel.

5. Add four previously beaten egg yolks, and stir everything until the yolks are well battered and cooked.

6. Plate the vermicelli on a shallow platter. Garnish to taste with cinnamon powder.

  • Tip: Let the vermicelli cool at room temperature, especially in winter. If it is not to be consumed on the same day, keep it in the fridge.

Aletria is a typical Christmas dessert that is straightforward and easy to make. And it tastes even better because it’s grandma’s recipe.

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