The sweet world of
Portuguese pastry
From 15th-century convents to neighbourhood cafés: the complete guide to the sweets of Portugal — their history, their regions and their recipes.
- 87
- sweets
- 11
- regions
- 12
- recipes
To begin with
The most emblematic sweets — a doorway into the whole of Portuguese pastry.
Toucinho do Céu
A dense block of almond and yolk, named for the pork fat it no longer contains.
The NorthOvos Moles de Aveiro
Egg yolks in sugar syrup, sealed in wafer and moulded into shells, fish and the lagoon's barrels.
The CentreQueijada de Sintra
Tiny fresh-cheese-and-cinnamon tarts with a rim pinched by hand.
SintraTravesseiro de Sintra
A golden, crisp puff-pastry 'pillow' with an egg-and-almond cream filling.
SintraPastel de Nata
The crackling shell and scorched custard that conquered the world.
LisbonMadeira Honey Cake
Madeira's dark Christmas cake, broken by hand and good for months.
MadeiraKing Cake
A crown of soft brioche and candied fruit that reigns over the Christmas table.
NationwidePão de Ló
Egg yolk, sugar, flour — and three towns that argue over how done it should be.
NationwideFamilies of sweets
From Belém to the Azores
Every town has its sweet. Discover the delicious geography of Portugal.
Make them at home
Traditional recipes, explained step by step — start with the pastel de nata.