The Pastry Catalogue

Convent Sweets

A Bella Queijadinha de Barcelos

A white star of almond, preserved fruit and family memory.

Nº 002

Sweet Vermicelli

Fine wheat threads simmered in milk and yolk, scored with cinnamon.

Nº 003

Amarantinos

Small egg, lemon and cinnamon cakes whose historical identity is not told consistently by the sources.

Vieira do Minho Cone Wafers

Paper-thin crisp wafers, iron-baked and rolled by hand while still hot.

Nº 005

Lamego Santa Clara Egg-Yolk Boats

Buttery boats of egg-yolk cream and Port, sealed beneath an iron-burned sugar crust.

Nº 006

Arouca Nun's Belly

Arouca's thick convent sweet of eggs, bread and almonds.

Oliveira de Azeméis Beijinhos

Small, irregular regional cakes, golden beneath a thin white coating.

Saint Benedict Chestnut Biscuits

Ridged chestnut-and-honey biscuits inspired by the sanctuary of São Bento da Porta Aberta.

Nº 009

Bilharacos Pumpkin Fritters

Christmas pumpkin fritters with nuts, cinnamon and sugar.

Nº 010

Teixeira Biscuit

The faithful companion of every Douro fair and pilgrimage.

Valongo Trilobite Biscuit

Cocoa, ginger and Valongo's biscuit craft moulded into a Palaeozoic fossil.

Viana Biscuits

Thin milk-and-butter biscuits, dry and crisp, documented for more than a century.

Nº 013

Northern Portuguese Bispo Pastry

A puff-pastry slab beneath three toasted ridges of egg and coconut.

Lamego Filled Bread

Lamego's low rectangular enriched bread, filled with cured meats or fish.

Santa Escolástica Convent Biscuits

The convent assortment Benedictine nuns shape biscuit by biscuit.

Nº 016

Vizela Bolinhol

The rectangular sponge cake dressed in sugar.

Nº 017

Pumpkin Fritters

Soft Christmas fritters of jerimum pumpkin, brandy, sugar and cinnamon.

Nº 018

Love Cakes

Soft little balls of egg and sugar, scented with lemon — the sweet of Penafiel's São Martinho fair.

Nº 019

Armamar Apple Cakes

Small round mountain-apple, walnut and coconut cakes, flour-dusted, fissured and oven-baked.

Cinfães Butter Cakes (Matulos)

Yeasted butter cakes, baked golden and coated in a pale sugar glaze.

Nº 021

Cakes & Sweet Breads Documented recipe Limited documentation

Trás-da-Matriz Cakes

Small olive-oil and orange cakes documented in Ponte de Lima's pastry tradition.

Ponte da Barca White Cake

A pale sponge-and-egg cake tied to Ponte da Barca’s older sweet tradition.

Santa Maria da Feira Almond Cake

Two moist almond layers joined with egg-and-butter cream.

Valongo Biscuit Cake

Chilled layers of traditional Valongo biscuits, coffee and yolk-enriched buttercream.

Nº 025

Arcos de Valdevez Almond Disc Cake

Thin almond-meringue discs stacked with generous layers of ovos moles.

Terras da Nóbrega Honey Cake

A rectangular honey-and-walnut cake created in Ponte da Barca to celebrate the area's produce.

Saint Nicholas Braided Cake

A festive braided yeast cake with nuts, cinnamon and port.

Lanhelas White Cakes

Light, low egg-yolk cakes, baked in a very hot oven and whitened with sugar syrup.

Nº 029

Ponte de Lima Gila Squash Cakes

Shredded gila squash, almonds and eggs in a moist convent-style cake from the Lima Valley.

Arouca Pumpkin Broa

A rustic yellow-golden sweet broa made with pumpkin from the Freita Mountains.

Cávado Breeze Pastries

Vanilla boats with egg custard and a chocolate cap.

Tâmega Breeze Sweets

A vanilla-wafer boat filled with yolk and almond beneath a white sugar cap.

Nº 033

Melgaço Sweet Bucho

A sweet false sausage of bread, eggs and cinnamon, cooked for Carnival tables.

Cacos (French Biscuits)

Valongo's French biscuit: exceptionally thin, square and crisp.

Cães do Marco Sweet-Dough Dogs

Little white dough dogs, keepsakes from the old fairs of Marco.

Nº 036

Caladinhos

Light egg, sugar and flour cakes—round, pale and delicately crisp.

Ponte da Barca Capuchinhos

A hand-folded square puff-pastry parcel filled with egg, honey and chestnut.

Nº 038

Arouca Sweet Chestnut

A small convent sweet of almond, egg yolk and sugar, shaped and toasted to resemble a chestnut.

Arouca Cavacas

Oval regional cakes, wrinkled by a wood-fired oven and covered with a white sugar shell.

Nº 040

Margaride Cavacas

Small round yolk cakes, light as sponge and hand-swirled with white icing.

Nº 041

Resende Cavacas

Sponge cake drenched in syrup, dressed in white sugar.

Freixinho Cavacas

Large convent wheat-and-olive-oil cavacas dipped in white sugar coating.

Marco Cavacas

Pale ridged cavacas sold in large and small sizes around Marco.

Portuguese Cepo Chocolate Cake

A roulade slice with sweet egg cream, chocolate and a geometric golden window.

Póvoa de Lanhoso Wafer Cigars

White wafer tubes filled with a dark paste of bread, sugar, cinnamon and lemon.

Arouca Almond Cigars

Short white wafer rolls filled with egg-yolk and almond sweet, like small sugared cigars.

Nº 047

Arcos de Valdevez Egg-Sweet Cigars

Crisp white wafer tubes filled with almond-rich Portuguese egg sweet.

Nº 048

Baked Chila Dessert

Chila strands, syrup and yolks thickened in a pan, then baked with cinnamon and almond.

Northern Portuguese Choux Cream Puff

Hollow choux, generous chantilly and caramel—or chocolate with almond.

Nº 050

Fão Clarinhas

The golden half-moon that made Fão a byword for sweetness.

Nº 051

Gondomar Heart Pastry

A puff-pastry heart of pumpkin, walnut and egg creams inspired by Gondomar filigree.

Nº 052

Portuguese Disco Puff Pastry

A puff-pastry cylinder with sweet egg cream, royal icing and one almond.

Nº 053

White Pilgrimage Cake

A light pilgrim-fair cake hand-marked with white lemon glaze.

São João da Madeira Ermelindas

Small rectangular almond-and-egg-custard cakes created for travellers on the former National Road 1.

Resende Chestnut Falachas

Rustic chestnut-flour breads, flattened and baked on chestnut leaves.

Tabosa do Carregal Fálgaros

A large unsweetened festive bake of flour, eggs and fresh cheese, made in the village's communal oven.

Freixo Egg-Cake Slices

Soft golden egg-cake slices with a brown crust and glossy sugar syrup.

Régua Ferreirinha Bonbons

Gila, raisins, almond and pine nuts scented with Port beneath a thin chocolate shell.

Nº 059

Braga Fidalguinhos

The interlaced biscuit that mocks the dangling legs of the nobility.

Nº 060

Cesar Carpenter's Ribbon Pastries

A spiral ribbon of fried pastry, crisp as a plane shaving and filled with egg-yolk cream.

Nº 061

Fogaça da Feira Sweet Bread

A votive sweet bread shaped like the keep of Feira Castle.

Nº 062

Amarante Foguetes

A host-wafer tube of yolk and almond, baked and glazed with sugar syrup.

Valpaços IGP Easter Meat Bread

A rectangular Easter bread rich in eggs and olive oil, with a generous mosaic of Trás-os-Montes pork.

Nº 064

Cesar Christmas Bread Pudding

Two-day-old bread transformed into a Christmas pudding of milk, honey, yolks, white wine and cinnamon.

Nº 065

Portuguese Glória Puff-Pastry Ring

A tall puff-pastry ring dipped in egg cream and sealed with a translucent sugar glaze.

Nº 066

Convent Sweets Documented recipe Limited documentation

Lamego Grilles

Slender rolls of sweet dough interlaced into a small golden grille.

Nº 067

Jesuíta

A triangle of puff pastry and egg cream beneath a cloak of white icing.

Nº 068

Maia Corn-Flour Custard

A Maia custard of egg yolks and yellow corn flour, scented with lavender, vanilla and lemon.

Nº 069

Viana Handkerchief Pastry

A sweet folded like a handkerchief, documented at pastry shops in the Viana do Castelo municipality.

Nº 070

Amarante Lérias

Dark almond, flour and sugar sweets finished with a white sugar glaze.

Nº 071

Santo Tirso Limonete

A puff-pastry cup with aromatic cream and its unmistakable icing cross.

Ponte da Barca Magalhães

A pointed open puff-pastry boat with a dense walnut-and-honey filling.

Arouca Manjar de Língua

A rare convent sweet of eggs, rice and finely shredded beef tongue.

Viana Manjericos

A crisp wafer cup crowned with piped egg-yolk sweet.

Ponte de Lima Maravilha Cake

Layers of sponge, apple, honey, cider and walnut beneath rice pudding marked with a cinnamon bridge.

Nº 076

Viana Crescent Pastries

Fried crescent-shaped convent pastries filled with almond, eggs and cassava flour.

Arouca Melindres

Small fluffy egg cakes covered all over with white sugar glaze.

Castelo de Paiva Melindres

Small Serradelo cakes, irregular and fissured, finished with a thin white sugar coating.

Nº 079

Douro Christmas Bread Pudding

Bread, honey, Port and nuts in a cinnamon-scented Christmas pudding.

Cabeceiras de Basto Miguelitos

Crisp yellow-bean and Vinho Verde rolls filled with egg and honey.

Nº 081

Douro Sweet Corn Porridge

Corn semolina cooked with milk, citrus and cinnamon, served like a Douro rice pudding.

Nº 082

Gondomar Mimo D’Ouro

A Gondomar puff pastry combining walnut cake with aromatic turnip preserve.

Nº 083

Saint Vincent Sweet Rolls

Small sugared sweet rolls from the Saint Vincent pilgrimage.

Arouca Sweet Morcela

A sweet convent sausage of bread and almond, fried just before serving.

Arouca Ovos de Pêga

Egg, hazelnut and almond balls beneath a thin sugar coating.

Braga Patience Biscuits

Tiny round, dry and crisp sugar-and-egg biscuits.

Nº 087

Arouca Glazed Sponge Cake

Light sponge cake sold in slices under a white sugar glaze.

Nº 088

Guimarães Lemon Sponge Cake

A light golden Guimarães sponge fragrant with lemon zest.

Nº 089

Margaride Sponge Cake

An exceptionally light, dry ring sponge, clay-baked and traditionally torn by hand.

Saint Bernard Sweet Bread

A tall, round convent sweet bread enriched with eggs and olive oil and linked to Arouca's Bernardine nuns.

Burguês Meringue Pão-de-ló

A square sponge cake with a creamy middle and a tall crown of crystallised meringue.

Celorico de Basto Pão-de-ló

A large ring-shaped sponge with a dark crust and a very moist golden centre.

Nº 093

Fafe Sponge Cake

A tall, dry and very fluffy yolk-rich sponge baked in paper inside earthenware forms.

Soajo Pão-de-ló

A tall ring sponge with a pale crust and a yellow crumb moister than the standard style.

Vale de São Domingos Sponge Cake

A rectangular, exceptionally soft and creamy sponge cake made individually with eggs, sugar and flour.

Nº 096

Amarante Papos de Anjo

A host-wafer crescent filled with soft yolk and almond, finished in syrup and sugar.

Lanhelas Papudos

Plump pilgrimage sweet buns, baked golden and covered with white sugar icing.

Vimioso Almond Tarts

A Trás-os-Montes tart with an almost transparent shell and moist egg-yolk-and-almond filling.

Braga Remédios Convent Pastries

A flower-like cup of paper-thin crisp pastry around a dark walnut-and-cinnamon heart.

Arouca Pedras Parideiras Cakes

Small rye-and-walnut cakes with sugar glaze, inspired by one of Arouca's remarkable geosites.

Lamego Chila Fish Biscuits

Small convent-style chila biscuits, shaped by hand into delicate golden fish.

Nº 102

Torch Drops

Bundles of egg threads hung and set with crystallised sugar syrup.

Santo Tirso Pivetes

The small rustic dry biscuits sold by the bag at Confeitaria Moura.

Nº 104

Custards & Creams Limited documentation

Porto Polka Choux Pastry

Choux with chantilly, chocolate or caramel, decorated with cherry or fios de ovos.

Princesses of the Lima

Wafer boats filled with egg-yolk sweet and almond, close relatives of Viana's Manjericos.

Nº 106

Abbot of Priscos Pudding

Portugal's richest pudding: egg yolks, Port and — quietly — a piece of pork fat.

Nº 107

Countess Aldara Pudding

Santo Tirso's official low, fluted pudding beneath dark caramel.

Nº 108

Régua Cassava-Flour Pudding

A golden, dense Douro baked pudding bound with fine cassava flour.

Nº 109

Amares Orange Pudding

A dark caramelised pudding made only with eggs, sugar and juice from local oranges.

Nº 110

Valongo Bread Pudding

Valongo's smooth, golden pudding made with regueifa crumb, milk, eggs and lemon.

Nº 111

Ponte de Lima Franciscan Pudding

Eggs, sugar and tangerine juice in a convent pudding baked in a water bath.

Ponte da Barca Orange Queijadas

A small tart with a layered rim and golden orange centre, preserved for generations by the Pimenta family.

Nº 113

Oliveira de Azeméis Carrot Queijadinhas

Small shell-free queijadas with no cheese, moist with carrot and scented with orange and cinnamon.

Majestic Café Rabanada

A Porto rabanada with egg cream, sultanas, walnuts and pine nuts.

Nº 115

Póvoa-style Rabanada

A whole trimmed bijou roll, soaked in aromatic milk and fried until almost doughnut-like.

Nº 116

Paiva-style Rabanadas

Thick slices of cacete bread soaked in lemon-and-cinnamon syrup, dipped in egg and fried.

Régua Rabelo Boat Cakes

Little sweet boats of rice, maize and almond, with a mast and sail above golden strands.

Régua Candies

Amber sugar-and-lemon candies, hand-cut and sold by the Rebuçadeiras.

Nº 119

Arcos Golden Sugar Candies

Hand-pulled golden sugar candies, cut by hand and wrapped in tissue paper.

Nº 120

Portuguese Easter Regueifa

The braided, coiled Easter sweet bread traditionally given by godparents to godchildren.

Ul Sweet Regueifa

A cinnamon sweet bread opened by hand into a ring and baked in a wood-fired oven.

Nº 122

Régua Régula Puff Pastries

Long puff pastry with ovos-moles, hazelnut and Port, created to celebrate the city.

Citânia Rock Pastries

An almond-and-coconut pastry with a craggy crown recalling the stonework of ancient Citânia de Sanfins.

Pilar Rock Cakes

Small egg, coconut and almond cakes dusted white like pale rocks.

Arouca Almond Rings

Small convent rings of almond, eggs and sugar, golden outside and exceptionally soft within.

Melgaço Sugar Rings

Wood-fired leavened rings stacked into towers and coated with sugar.

Monção Glazed Rings

Small saffron-and-anise rings, wood-fired and joined beneath a white sugar glaze.

Lanhelas Sweet Rings

Handmade rings of firm dough, baked in a hot oven and sugar-bathed until whitened.

Marco Crooked Rings

Marco de Canaveses' rough brown ring, shaped like an old millstone.

Amarante Saint Gonçalo Cakes

Small round yolk-and-almond cakes baked in moulds in an oven bain-marie.

Braga Sameirinhos

A little crisp pastry boat filled with egg-yolk and almond sweet.

Viana Santa Luzia Cakes

A typical Viana do Castelo sweet, documented with pieces of almond.

Nº 133

Caíde Sweet Sarrabulho

A pig-slaughter spoon sweet of Padronelo bread, cooked blood, honey, cinnamon and Port.

Nº 134

Northern Portuguese Sidónio

A rectangular sweet-pastry tart with almond and egg yolk.

Nº 135

Douro and Tâmega Sopa Seca

Layers of stale bread, brown sugar and cinnamon soaked with lemon and Port and toasted in earthenware.

Braga Iron Biscuits

Thin gridded biscuits pressed in a hinged iron.

Tabuaço Tarecos

A dry biscuit or cake recognised in Tabuaço confectionery, whose historic recipe remains unpublished.

Braga Cream Tíbias

An elongated ridged pastry shell split and filled with cream.

Santo Tirso Tirsense

A proprietary speciality from the historic Confeitaria Moura.

Nº 140

Guimarães Rolls

The flaky half-moon the nuns of Santa Clara bequeathed to Guimarães.

Nº 141

Viana Rolls

A thin sponge rolled around an egg-yolk cream, inherited from the Poor Clares of Viana.

Sanguedo Santa Maria Chestnut Bundles

Handmade chestnut parcels recovered by a social institution in Sanguedo.

Braga Convent Widows

A triangular egg-and-almond convent pastry recovered from obscurity.

Nº 144

Oliveira de Azeméis Zamacóis

A highly puffed, yolk-rich little cake enclosed in a crisp white shell.

Moncorvo Sugar-Coated Almonds

The queen of Trás-os-Montes sweets, spun from sugar and patience in copper.

Alfândega da Fé Almond Boats

Pale pastry boats with a glossy filling of yolk and Trás-os-Montes almonds.

Nº 147

Mirandese Sweet Bola

The Easter bola that unravels in layers of sugar and cinnamon.

Nº 148

Douro Port-Soaked Cake

A rich egg-and-butter cake soaked while hot in a generous Port-wine syrup.

Nº 149

Bragança Walnut Cakes

Baked balls of egg white, sugar, walnut and cinnamon, documented in a twentieth-century cookbook but without confirmed living tradition in Bragança.

Vale de Prados Calço

A horseshoe Easter sweet bread scented with olive oil and orange and slowly leavened.

Nº 151

Peredo dos Castelhanos Canelões

Thin cinnamon wafers, iron-pressed and rolled while still warm.

São Lázaro Cavacórios

The white, concave cavaca of Vila Real’s São Lázaro festivities.

Vinhais Convent Delights

The egg, almond, chestnut and gila sweet linked by a family notebook to Vinhais’s former Poor Clare convent.

Nº 154

Aguiar Chestnut Pastry

A small round flaky pastry filled with rustic chestnut cream.

Mós do Douro Almond Sweets

Light mounds of egg white, sugar and paper-thin slivers of Douro almonds.

São Brás Crooks

The saint's crook in pulled sugar, a courting gift on São Brás's day.

Nº 157

Bragança Chestnut Burr Pastries

Trás-os-Montes chestnut paste enclosed in wafer-thin pastry that closes into crisp points.

Nº 158

Moncorvo Dark Cinnamon Cake

A dark home-baked cinnamon and aguardente cake for weddings and christenings.

Vinhais Chestnut Custard Tarts

A Trás-os-Montes custard tart whose filling takes on the colour and flavour of Vinhais chestnuts.

Nº 160

Pastel Brigantino

Bragança's signature pastry, made with chestnut, almond, Montesinho honey and olive oil.

Nº 161

Pitos de Santa Luzia

The little dough bundle of pumpkin jam that you give on Saint Lucy's Day.

Nº 162

Mirandela Olive-Oil Pudding

A caramel pudding in which olive oil carries Mirandela's olive-growing culture into dessert.

Nº 163

Bragança Chestnut Pudding

The gold of the Terra Fria, turned to a spoonful.

Nº 164

Murça Queijadas

A star of thin pastry supports a golden gila, almond and egg-yolk filling.

Nº 165

Barroso Honey Rabanadas

Small fried rabanadas served hot in a dark Barroso heather-honey syrup.

Alfândega da Fé Almond Rocks

Irregular mounds of almond and egg white, fissured and craggy like little rocks.

Miranda do Douro Roscos

Crisp Mirandese ring biscuits scented with olive oil, butter, anise and aguardente.

Argozelo Rosquilha

Argozelo's festive ring, rich with eggs, olive oil, butter, orange and aguardente and made to keep for months.

Mogadouro Baked Rosquilhas

Baked rings tied to the confectionery and festive rituals of Mogadouro's villages.

Nº 170

Bragança Súplicas

Egg, sugar and flour biscuits documented in Bragança tradition and studied by the local Polytechnic Institute.

Nº 171

Murça Heaven's Bacon

A golden almond-and-gourd slice of Trás-os-Montes heaven.

Nº 172

Vila Real Viuvinhas

Very thin pastry crescents with almond-and-egg filling, distinct from Cristas de Galo in the municipal tradition.

Ílhavo Piped Butter Biscuits

Regional buttery biscuits piped into deeply ridged rings and curves.

Nº 174

Saint Friar Gil’s Saddlebags

The small saddlebag-shaped pastry created at Vouzela’s vocational school and recognised as an innovative sweet.

Nº 175

Baixo Mondego Rice Pudding

Mondego Carolino rice and Gândara milk, traced with cinnamon.

Nº 176

Arrufada de Coimbra

Coimbra's light, fragrant sweet bread, given by godparents at Easter.

Anadia Bairradinos

A Bairrada sparkling-wine, almond and egg sweet shaped like a cork.

Nº 178

Ovos-Moles Boats

Tiny crisp biscuit boats filled with glossy egg-yolk and sugar cream.

Nº 179

Coimbra Nun's Bellies

A Coimbra convent sweet whose municipal description and photograph leave unresolved questions.

Nº 180

Tentúgal Nuns' Bellies

Tentúgal's half-moon pastry with a firm shell and creamy egg-and-almond filling.

Kiss Me Quickly

A sphere of egg yolk and sugar that melts away like a kiss.

Mondegão Olive-Oil Biscuit

A tall rustic biscuit scented with lemon and Mondegão olive oil.

Chestnut Biscuit

A brown biscuit that brings Penedono chestnuts into the pastry case.

Coimbra Academic Biscuits

Tiny butter-biscuit books filled with Coimbra peach preserve.

Guarda Biscuits

Rustic little volcano-shaped cakes baked in the bread oven's heat.

Nº 186

Soure Olive-Oil Biscuits

Soure's yeast-raised olive-oil biscuit, shaped by hand into a figure eight.

Nº 187

Escalhão Biscuits

Oval bran-flecked cakes with hot olive oil and brandy, baked in a wood-fired oven.

Juncal Biscuits

Rings and S-shapes of flour, eggs, sugar and lemon, without additives.

Nº 189

Louriçal Olive-Oil Biscuits

Pale figure-eight rusks made from bread dough and mild olive oil.

Nº 190

Alhadas Sweet Bread

An artisanal lemon-and-cinnamon sweet bread guarded by a secret family recipe.

Nº 191

Ançã Sweet Bread

A lightly sweet, soft golden Easter bread marked by little crests.

Nº 192

Águeda Saint Eulalia Cake

A Christmas cake of walnuts, currants and crystallised fruit dedicated to Águeda's patron saint.

Nº 193

Finto Cake

The sweet bread that sleeps the whole night through to wake up scented with aniseed.

Nº 194

Guarda Easter Folar

Guarda's long folded Easter bread, enriched with eggs, olive oil and aguardente.

Nº 195

Loriga Black Cake

Portuguese with a faint English accent, stained with cinnamon.

Nº 196

Castro Daire Bolo Podre

Castro Daire's tall golden Easter bread, rich with eggs, olive oil and three fats.

Lagares da Beira Sweet Breads

Fairground sweet breads shaped as figure eights, folded loaves or arrufadas by the old boliqueiras.

Porto de Mós Fried Cakes

Enriched bread dough fried in olive oil and rolled in sugar.

Good Husband and Good Wife

A pair of pastries that weds egg, almond and chickpea in a single sweet.

Nº 200

Beira Baixa Borrachões

The dry biscuit that drinks its fill of wine and aguardente, and keeps Easter for months.

Nº 201

Figueira Almond Brisas

Small almond, egg and port tarts baked slowly.

Nº 202

Brisas do Lis

Leiria's little kiss that changed its name: almond, yolk and sugar, baked in a bain-marie.

Loriga White-Maize Broa

A white-maize broa born in Loriga's communal ovens.

Nº 204

Arganil Sweet-Potato Broa

A tall sweet-potato and white-maize broa born in Côja's old communal ovens.

Vouga Almond Tartlets

Small thin-pastry 'clay pots' with petal-like rims and a rich almond-and-yolk filling.

Nº 206

Calafates Walnut Cakes

The rustic walnut cake honouring the craftsmen who maintained the Tagus boats.

Luso Egg-Yolk Wafer Shells

A convent-style yolk sweet inside delicate wafer shells, preserved in the spa town of Luso.

Cernache do Bonjardim Almond Cones

Baked almond-studded pastry cones filled with golden egg-and-almond cream.

Aveiro Chocolate Sponge Cartridges

A chocolate-sponge cylinder filled with ovos-moles and crowned with egg threads.

Guarda Cascoréis

Fried, hollow, blistered discs tossed in cinnamon sugar.

Nº 211

Viseu Egg Chestnuts

Chestnuts that never met a chestnut tree — only yolk, sugar and the flame of a laurel stick.

Tall Coimbra Cavacas

Coimbra's tall-walled cavaca, with a hollow centre and white sugar coating.

Nº 213

Covilhã Cavacas

A Covilhã signature sweet and 2019 district finalist whose local formula remains unpublished.

Aldeia das Dez Corn-Flour Cavacas

Hollow corn-flour cavacas, wood-fired and coated with lemon sugar icing.

Nº 215

Luso Sugar-Glazed Cavacas

Airy egg-white and olive-oil cavacas baked in shallow moulds and dipped in sugar syrup.

Penedono Cavacas

Hollow golden cavacas beneath a white coating said to resemble snow.

Nº 217

Pinhel Cavacas

The legacy of the Poor Clares, crowned in sugar, in the heart of the Beira.

Viseu Wine-Bowl Cavacas

Large hollow sugar-glazed cavacas once used for drinking wine at pilgrim fairs.

Nº 219

Bravo de Esmolfe Apple Preserve

Beira Alta's intensely fragrant native apple transformed into a golden cinnamon preserve.

Nº 220

Sant’Ana Convent Comfits

Tiny white, yellow and red sugar comfits associated with Coimbra’s former Sant’Ana Convent.

Coimbra Crúzios

A Coimbra shortcrust tartlet filled with eggs and flaked almonds.

Guarda D. Sancho

A rye-pastry crescent filled with egg cream and a hint of Serra da Estrela cheese.

Vouzela Fair Sweets

A guide to the biscuits and dry sweets sold at Vouzela's fairs and pilgrimages.

Nº 224

Económicos

The festival biscuit made from whatever was at home — sugar the only thing you had to buy.

Nº 225

Condeixa-a-Nova Escarpiada

Folded bread dough with olive oil, brown sugar and cinnamon, enclosing its own sweet syrup.

Montemor-o-Velho Sweet Corn Ears

Long ridged maize-and-wheat cakes shaped like golden ears of corn.

Nº 227

Guarda Esquecidos

Guarda's small yeast-raised cake, with a friable crust and porous crumb.

Tomar Stars

A round queijada with an almond centre—despite its starry name.

Tábua Sweet Farinheira

A sweet flour, sugar and cinnamon sausage, smoked for three days and marked with red cord.

Nº 230

Tomar Slices

Two dozen yolks steamed, sliced and bathed in cinnamon-and-lemon syrup.

Covilhã Parsnip Fidalgo

A long, crisp puff pastry filled with sweet parsnip and dusted with sugar.

Nº 232

Pampilhosa Hand-Stretched Fritter

A yeast-raised fritter rich in eggs, aguardente and olive oil, hand-stretched and fried with a deep centre.

Penedono Filhoses

Festive yeast-dough fritters, hand-flattened and dusted with sugar.

Nº 234

Escalhão Flower

Crisp iron-moulded lace, fried and scented with sugar and cinnamon.

Nº 235

Poiares Easter Folar

An oval sweet folar rich in eggs and perfumed with lemon and aguardente.

Fundão Cherry and Gold Folar

An Easter rose-bread folar with Fundão cherries, angel-hair eggs and a gilded egg.

Vagos Easter Egg Folar

Lemon-and-cinnamon Easter bread crowned with onion-skin-dyed eggs.

Nº 238

Vale de Ílhavo Easter Folar

Wood-fired sweet folar with brown eggs secured by crossed dough straps.

Nº 239

Vouzela Horseshoe Folar

A fluffy golden horseshoe folar filled with butter and caramelised sugar.

Nº 240

Águeda Fuzis

Águeda almond rings finished in a white sugar glaze.

Nº 241

Góis Chestnut Gamelinhas

Small trough-shaped pastries filled with chestnut, walnut, honey, eggs and cinnamon.

Nº 242

Nun's Throats

Egg threads and wafer in a historic Covilhã speciality.

Nº 243

Festive & Seasonal Documented recipe Limited documentation

Leiria All Saints Buns

An All Saints sweet bread kneaded with olive oil, aniseed and nuts.

Nº 244

Vouzela Coconut Mimo

A small moist yellow coconut-and-yolk pudding marked by half a cherry.

Aveiro Ovos-Moles Boats

Open moliceiro-shaped biscuits filled with ovos moles.

Nº 246

Bussaco Walnut Morgado

Walnut, egg-white and heather-honey discs layered with yolk sweet, born in the Bussaco Palace pastry kitchen.

Nº 247

Puddings & Spoon Sweets Documented recipe Limited documentation

Miranda do Corvo Turnip Preserve

A rare fibrous convent preserve of turnip and almond, prepared over several days.

Nº 248

Penacova Snow Cakes

Small sponge cakes with egg-yolk sweet beneath a thin white sugar shell.

Covilhã Snow Cake

A long coconut pastry filled with egg cream beneath a snowfall of powdered sugar.

Nº 250

Vila Velha de Ródão Nógados

Thick, long cords of fried dough, golden with honey.

Nº 251

Fried Sweets Documented recipe Limited documentation

Covilhã Organ Pipes

Fried tubes filled with egg yolk and almond, assembled like organ pipes.

Albergaria Turcos Biscuits

The family of biscuits that became Albergaria-a-Velha’s best-known sweet.

Seia Chestnut Burr

A crisp handmade filo flower with an intense chestnut-paste heart.

Nº 254

Ovos Moles de Aveiro

Egg yolks in sugar syrup, sealed in wafer and moulded into shells, fish and the lagoon's barrels.

Nº 255

Aveiro Savoy Fingers

Dry strips of almond-topped sponge cake associated with Aveiro's sweet table.

Nº 256

Vila Velha de Ródão Pantufas

Leavened potato batter, fried and finished with honey or sugar.

Figueiró dos Vinhos Sponge Cake

A tall golden convent sponge baked in a fluted ring mould.

Nº 258

Ovar Sponge Cake PGI

A PGI-protected broa-shaped sponge with a creamy centre called pito.

São Pedro do Sul Sponge Cake

A rectangular, yellow-crumbed sponge cake made slowly according to the traditions of the village of Sul.

Vagos Orange Sponge Cake

A Vagos pão-de-ló distinguished by citrus and a lightly savoury edge.

Viseu Saint Benedict Sweet Bread

Easter sweet bread scented with cinnamon, orange and aguardente.

Mortágua 24-Hour Horn Cake

Mortágua's Easter horn-shaped sweet bread, folded to a point and slowly proved.

Corn Sponge with Lemon Sauce

Moist corn sponge served in slices beneath a white lemon sauce.

Nº 264

Soure Cross-Cut Sponge Cake

A tall 24-egg sponge cut into a cross during baking to create a moister yellow centre.

Nº 265

Tábua Ring Sponge Cake

A yellow, airy ring sponge traditionally baked after the village broa.

Soza Pumpkin Porridge

Creamy menina pumpkin, cinnamon and flour porridge from Soza's winter traditions.

Nº 267

Corn-Meal Pudding

The Beira folk's rice pudding, made of corn, milk and cinnamon.

Nº 268

The King's Carolo Pudding

Bairrada's sweet corn porridge enriched for All Saints' Day.

Porto de Mós Corn Broas

Low corn broas with honey, anise and olive oil, baked on cabbage leaves.

Nº 270

Águeda Almond-Yolk Tarts

Yolk-and-almond tartlets with a thin shell and crisp golden top.

Mangualde Patronato Bean Tartlets

Convent confectionery in the service of a parish's good works.

Nº 272

Lorvão Pastries

The almond-and-yolk sweet the nuns of Lorvão once served even to Wellington.

Porto de Mós Tarts

A round almond-and-egg tart shaped after the millstones that give the town its name.

Nº 274

Santa Clara Pastries

Coimbra's golden half-moon, crisp pastry hiding almond and egg yolk.

Traditional Mira de Aire Pastries

Thin pastry, almond and abundant yolks beneath icing sugar.

Nº 276

Albergaria Pastry

Paper-thin pastry folded like a parcel around egg, almond and strands of gila.

Torres Novas Bean Tart

A Torres Novas tart of white beans, yolk and almond, selected as a district finalist in 2019.

Nº 278

Viseu Bean Pastry

A scalloped oval pastry with a moist white-bean and yolk filling.

Nº 279

Pastel de Tentúgal

An almost-transparent, shatteringly crisp pastry filled with egg sweet — a feat of hand.

Nº 280

Pastel de Vouzela

Wafer-thin, hand-stretched pastry with egg cream, folded by hand in Vouzela.

Nº 281

Loriga Crackling Biscuits

Pale crisp wheat biscuits blistered and folded by the wood-fired oven.

Carregal do Sal Golden Pine Cone

A rosemary-meringue pine cone on Carregal do Sal pine-nut nougat.

Montemor Pine-Cone Cakes

A pine-cone relief biscuit baked in iron moulds and filled with lemon-scented egg sweet.

Friar Ambrósio’s Pirilau

The cylindrical rolled-dough cake with quince paste that revived an irreverent Barquinha legend.

Nº 285

Poiaritos of Vila Nova de Poiares

The little yolk, bread, honey and sultana tart that completes a Poiares meal.

Nº 286

Coimbra Poor Clares' Pudding

A smooth, intense convent pudding of sixteen yolks, sugar, butter and orange peel.

Nº 287

Vila de Rei Almond Pudding

Vila de Rei almond pudding rich in yolks and scented with citrus.

Nº 288

Festive & Seasonal Limited documentation

Aveiro Imperial Pudding

A name found in Aveiro pastry shops and a 2019 competition entry, but still without a published local recipe.

Nº 289

Pereira Queijada

The little fresh-cheese queijada with seven creases, sealed by hand one by one.

Tentúgal Cheese Tart

Tentúgal's convent queijada: a fine pastry star filled with fresh cheese, yolks and milk.

Oliveira de Frades Egg Cakes

A cheese-less little queijada, golden, dense and led by egg yolk.

Nº 292

Highland Curd Tartlets

The small requeijão tart created in Covilhã and adopted into Serra da Estrela gastronomy.

Nº 293

Raivas

Butter biscuits shaped into irregular ropes and loops, documented as part of Aveiro's sweet identity.

Bouça-Cova Stamped Caramel Candies

Amber caramel discs, hand-pressed with old geometric symbols.

Queen Saint Isabel Rose

A shortcrust-and-almond rose created in Coimbra to honour Queen Saint Isabel.

Alhadas Olive-Oil Rings

Handmade olive-oil rings with eggs, lemon and cinnamon, baked until golden.

Nº 297

Trancoso Sweet Sardines

The sardine that never saw the sea — fried, filled with almond and dipped in chocolate.

Nº 298

Águeda Glazed Egg Cakes

Light yolk cakes, spoon-shaped and finished with a thin sugar glaze.

Nº 299

Arganil Sequilhos

Light discs of egg, sugar and flour once served at catechism, weddings and pilgrimages.

Nº 300

Miranda do Corvo Súplicas

Small convent cakes of eggs and yolks, light as sponge and scented with cinnamon and lemon.

Nº 301

Coimbra Prince's Slices

Slices of arrufada transformed with egg-yolk sweet and sugar syrup.

Nº 302

Alvaiázere Grass-Pea Tart

A creamy grass-pea tart on a crisp biscuit base.

Nº 303

Tigelada

Eggs and milk in a clay bowl, gilded in the heat of a wood-fired oven.

Nº 304

Puddings & Spoon Sweets

Pampilhosa Goat-Milk Tigelada

A mountain tigelada of eggs, milk and sugar, locally celebrated but still lacking a complete public formula.

Nº 305

Arganil Earthenware Custard

Eggs and milk baked dark for an hour in red glazed earthenware.

Nº 306

Oliveira do Hospital Earthenware Custard

A corn-bread-flour tigelada toasted in a Molelos earthenware pot.

Nº 307

Proença-a-Nova Honey Tigelada

Goat's milk and heather honey in a rustic pudding scorched by a wood oven.

Nº 308

Lousã Tigelada

A flour-thickened Beira tigelada with lemon and cinnamon, browned in earthenware.

Nandufe Tortas

Nandufe's long curved bread-cake, soft and mottled by a wood-fired oven.

Nº 310

Castro Daire Sweet Trout Pastries

Puff-pastry trout with a heart of pumpkin and strands of gila squash.

Aveiro Veneza Cakes

The small Aveiro cake created by Pastelaria Veneza around 2002, recognisable by its white coating and tall form.

Viseu Viriato

Viseu's V-shaped sweet bread folded with an egg-and-coconut filling.

Nº 313

Friends of Peniche

The sweet named after friends you should not trust.

Nº 314

Areias Brancas

Small yolk-and-almond pudding cakes, named by the coast and covered with white sugar.

Peniche Chickpea Azevias

Thin fried half-moons with a sweet, creamy chickpea, almond and egg-yolk filling.

Lourinhã DOC Brandy Bonbon

A dark-chocolate bonbon with a Lourinhã DOC brandy heart.

Nº 317

Cavacas das Caldas

Hollow, crackly shells dressed in glossy white sugar.

Alcobaça Abbess's Crown

A small cylinder of almond, hazelnut, yolks and caramelized chila, crowned with translucent strands.

Nº 319

Convent Sweets Documented recipe Limited documentation

Friar João's Delights

Ripe fruit, sugar and walnuts in a spoon sweet associated with Alcobaça.

Lourinhã Convent Delights

Small dark convent cakes of skin-on almonds, yolks and cinnamon.

Nº 321

Portuguese Sour-Cherry Preserve

Pitted sour cherries cooked with sugar into a vivid, bittersweet ruby preserve.

Nº 322

Peniche Esses

An almond S that melts slowly, crisp-shelled with a tender heart.

Nº 323

Póvoa Horseshoes

A traditional Póvoa speciality documented with flour, lemon, aniseed and cinnamon.

Nº 324

Alcobaça Gradinhas

A regional Alcobaça sweet whose published formula remains to be located.

Nº 325

Alcobaça Almond and Pumpkin Queijada

A small award-winning Alcôa sweet presented in a tall white paper collar.

Sintra or Cascais Walnut Sweet

A compact yolk, sugar and walnut sweet claimed by both Sintra and Cascais.

Nº 327

Peniche Puff-Pastry Bones

Bone-shaped puff pastries dusted with sugar and connected to Peniche's maritime memory.

Alcobaça Eggs of Paradise

A cup of thin toasted sheets surrounding a filling kept confidential by its producer.

Lourinhã Paimogo Cake

A small creamy yolk, almond and vanilla cake inspired by Paimogo beach.

Nº 330

Alfeizerão Sponge Cake

A low, concave sponge with a crisp exterior and creamy heart.

Nº 331

Rio Maior Sponge Cake

A toasted round sponge with a creamy centre locally called ló.

Painho Sponge Cake

A moist, tender, yolk-rich sponge from the foot of Montejunto.

Nº 333

Puddings & Spoon Sweets

Corn Papas with Grape-Must Arrobe

The Moita dos Ferreiros speciality that sweetens corn papas with concentrated-must arrobe.

Nº 334

Egg-Yolk Sweets Limited documentation

Aljubarrota Baker's Pastries

Almond and eggs under the legendary baker's name.

Nº 335

Peniche Pastries

Thin pastry, an egg-yolk and almond filling, and a tradition passed between Peniche confectioners.

Nº 336

Bean Tartlet

The unlikely marriage of white beans, almonds and egg yolk in a thin pastry shell.

Nº 337

Alcobaça Monks' Egg Pudding

The small egg-and-sugar pudding preserved by Alcobaça confectioners.

Bárrio Cheese Tarts

The queijada identified with Bárrio parish since the early twentieth century.

Nº 339

Nazaré Sweet Sardines

Sardine-shaped pastry filled with egg cream in Nazaré's confectionery tradition.

Dom Abbot's Tachinhos

A thin-pastry tartlet with a moist egg, almond and lemon interior.

Nazaré Támares

Small boat-shaped cakes associated with Nazaré's confectionery.

Alcobaça Almond Heaven Tart

A thin-shelled convent-style tartlet filled with yolk, ground almond and caramelized citrus notes.

Portuguese Egg-Cream Roll

An individual thin-sponge roll with egg cream and crystal sugar.

Nº 344

Trouxas de Ovos

Sheets of egg yolk poached in syrup and rolled into glossy little golden bundles.

Nº 345

Agualva Cinnamon Triangles

Dark cinnamon triangles with lemon, airy crumb and a coat of sugar.

Paiões Lembrados

Small golden, blistered festival pastries that Paiões bakes only once a year.

Galamares Golden Nuts

Yolk and sugar beneath caramel and walnut in the historical formula; almonds in the current version.

Sintra

Nº 348

Cruz Alta Pastry

Crisp puff pastry around egg cream, almond and white bean.

Sintra

Nº 349

Queijada de Sintra

Tiny fresh-cheese-and-cinnamon tarts with a rim pinched by hand.

Colares Reineta Apple Paste

A concentrated Colares Reineta apple product whose formula is unpublished.

Sintra

Nº 351

Travesseiro de Sintra

A golden, crisp puff-pastry 'pillow' with an egg-and-almond cream filling.

Amendoados

Small dry, crumbly cakes, shaped by hand and crowned with coarsely chopped almonds.

Nº 353

Azeitão Almond Meringues

Rustic hand-shaped almond meringues with a white, delicately cracked shell.

Nº 354

Cascais Sands

Beach sand that melts on the tongue.

Nº 355

Arroubo Grape-Must Preserve

Must reduced slowly—alone as syrup or with fruit as uvada—in terminology that varies among sources and localities.

Nº 356

Palmela Sheep's-Milk Rice Pudding

Creamy sheep's-milk rice pudding marked with the sword of the Order of Santiago.

Setúbal Wafer Boats

Vanilla-wafer boats filled with bitter-orange preserve.

Barreiro Butter Bun

Barreiro's giant sweet bun, soft and split by a band of buttercream.

Setúbal Piedade Biscuit

The thin, hard, aromatic biscuit associated with Setúbal’s Sant’Iago Fair since the nineteenth century.

Cascais Bolo Santoro

The spiced bun Cascais links to Pão-por-Deus.

Nº 361

Head Cakes

Torres Novas raised dough shaped into two overlapping figure eights.

Nº 362

Cascais Christmas Buns

Little risen buns scented with lemon and cinnamon and baked on lemon leaves.

Nº 363

Cascais Royal Cakes

Almond-and-cinnamon discs on wafer, filled with egg threads and citron.

Nº 364

Convent of Jesus Bom-bocado

A bakery cake documented by name, but without a published composition or historical provenance.

Setúbal Moscatel Chocolate

A dark-chocolate gem with a Moscatel de Setúbal heart.

Nº 366

Broas Castelar

Christmas sweet-potato, maize and almond broas burnished with egg yolk.

Nº 367

Broas de Espécie

Tiny almond-and-pine-nut broas on wafer paper, scattered with sprinkles.

Nº 368

All Saints Broas

Small cracked broas with almonds and an intense aniseed flavour.

Nº 369

Boiled Broas

The Ribatejo broa whose dough cooks in the pan first.

Nº 370

Paço de Arcos Cacetes

A vanished Paço de Arcos speciality remembered as a long cake shaped like a field-hockey stick.

Nº 371

Celestes de Santa Clara

Small almond-and-egg cylinders, white with wafer and toasted on top.

Nº 372

Cascais Boat Tarts

Fine pastry boats with Rocha pear, almonds, seaweed and Carcavelos wine.

Nº 373

Costa da Caparica Claudino

Costa da Caparica’s long puff pastry, caramelised outside and joined with pastry cream.

Santa Coina Requeijão Cakes

A moist little cake of Azeitão sheep's-milk requeijão, almonds and egg yolks.

Nº 375

Odivelas Monastery Esquecidos

The pale convent biscuit preserved in Odivelas monastery's last nun's recipe book.

Azeitão S Biscuits

Thick S-shaped biscuits, crisp and deeply scented with cinnamon.

Nº 377

Loures Orange Filhós

Loures's Carnival fritter, scented with orange and aguardente.

Fofos de Belas

A cylindrical pão de ló, split and filled with pastry cream — the sweet pride of Belas.

Nº 379

Palmela Votive Biscuits

An orange, cinnamon and anise biscuit shaped into vows for Saint Amaro.

Coina Honey Folar

A sugar-and-cinnamon crumb bathed in honey straight from the oven.

Mafra Little Friars

A contemporary Mafra tartlet with white beans, almond, yolks and sugar syrup.

Portuguese Garibaldi Chocolate Cake

Two thin sponge sheets enclosing a wall of chocolate beneath a crosshatched fondant cap.

Nº 383

Cascais Joaninha Almond Fingers

Little almond-and-yolk fingers with a golden crust and sugar.

Nº 384

Odivelas White Quince Paste PGI

An almost-white convent quince paste, firm enough to slice and protected by PGI.

Cego's Mémé

A crisp filo nest filled with sheep's-milk requeijão and egg-yolk cream.

Nº 386

Cascais Walnuts

Moulded egg-yolk sweet crowned with walnut and coated in caramel.

Nº 387

Cascais Almond Fingers

Almond-cake fingers cut and returned to the oven.

Nº 388

Oeiras Biscuit Fingers

Lemon-and-cinnamon sponge strips baked a second time until hard and crisp.

Pastéis de Belém

Belém's 1837 speciality of laminated pastry and egg custard.

Nº 390

Marvila Egg Custard Tartlets

Historic pastry cases of egg sweet and sponge cake, recovered directly from a recipe printed in 1788.

Seixal Fidalga Pastry

A crisp crown of fine pastry holds a golden egg-and-almond centre.

Nº 392

Setúbal Moscatel Tart

A crisp little tart of almond, eggs and Moscatel de Setúbal.

Nº 393

Pastel de Nata

The crackling shell and scorched custard that conquered the world.

Nº 394

Cascais Pratas

An almost translucent biscuit, lacy and crisp.

Nº 395

Convent of Jesus Walnut Pudding

A walnut pudding presented in 2019 as the recovery of a recipe linked to the Convent of Jesus.

Nº 396

Cascais Almond Queijinhos

Almond and yolk shaped like little cheeses, without a trace of cheese.

Little Cheeses of Heaven

One name shared by small Ribatejo sweets that should not be collapsed into a single recipe.

Nº 398

Azeitão Roll

A maize-sponge roll wrapped around golden egg cream, dusted with cinnamon.

Nº 399

Malveira Trouxas

Small sponge-cake pillows rolled around vanilla and almond cream.

Portuguese Água-mel Syrup

Water that recovers honey from combs after extraction, filtered and reduced for hours to 70–77° Brix.

Nº 401

Alcomonias

Toasted coarse wheat flour, honey and pine nuts spread and cut into diamonds.

Amoreiras-Gare Alcôncoras

A large circular honey-and-olive-oil biscuit born from Amoreiras-Gare's promise-pole tradition.

Elvas Plums

Protected Rainha Cláudia Verde greengages sold fresh, dried or candied—the sweet form requires at least seven days of slow candying.

Portalegre Sugar Almonds

Almonds coated by hand in sugar, made in Portalegre for Easter.

Nº 405

Almoster Spiky Cakes

The bristling almond of the Almoster nuns.

Nº 406

Azevias

Crisp fried half-moons stuffed with cinnamon-scented chickpea or sweet potato.

Alentejo Crackling Bread

A small Alentejo bread roll filled with cracklings and baked alongside the household loaf.

Nº 408

Boleima

A popular Alentejo cake in which bread, olive oil, sugar, cinnamon and apple change in proportion — and even presence — from town to town.

Bolo Bom Como Tão Bom

A convent cake of gila and orange, white with sugar and crowned by crystallised flowers.

Nº 410

Count of Alcáçovas Cake

Almond, gila and egg cake beneath a mountain of toasted meringue.

Nº 411

Alentejo Água-mel Cake

A dark, moist rural cake lifted with whipped egg whites and scented with água-mel, olive oil, lemon and cinnamon.

Nº 412

Arronches Olive-Oil Cake

Thin slabs of dry cake documented in Arronches's 2019 sweets candidature.

Nº 413

Old-Style Estremoz Honey and Walnut Cake

Thin walnut, ovos-moles and honey layers in an intensely Alentejo celebration cake.

Nº 414

Alentejo Fidalgo Egg Cake

Paper-thin egg sheets and egg-yolk cream in one of Alentejo's most opulent cakes.

Nº 415

Portalegre Bolo Finto

Upper Alentejo's slow-risen sweet bread, scenting Easter with fennel.

Nº 416

Alvito Layered Cake

An Alvito cake documented among the 140 national finalists of 2019, with its recipe still unpublished.

Nº 417

Bolo Podre

The olive-oil-and-honey cake that darkens, deepens and keeps for weeks.

Nº 418

Convent Sweets Documented recipe Limited documentation

Bolo Real

A ceremonial almond-and-yolk cake filled with gila and crowned with egg threads.

Alcácer do Sal Pine-Nut Cakes

Whole pine nuts held in golden sugar and shaped into thin discs.

Chocolate Acorn

A small chocolate-and-almond acorn honouring the Alentejo montado.

Nº 421

Almeirim Broas

Honey, olive oil and a single almond: the Ribatejo in one small oval broa.

Cernelha de Montemor

An Alentejo tart with a paper-thin shell and a sweet requeijão-and-egg filling.

Sugar-Coated Pine Nuts

Pine nuts built up with successive layers of white or pink sugar.

Nº 424

Cortadinhos of Alpiarça

A light egg-and-lemon cake cut into squares and finished with sugar and cinnamon.

Évora Crystallised Scorzonera Sweet

Évora's nearly lost root, crystallised with sugar and citrus peel.

Nº 426

Gila Squash Preserve

An Alentejo preserve of translucent fig-leaf gourd strands in sugar syrup.

Nº 427

Encharcada

Egg yolks and sugar taken to the limit, the surface scorched and dusted with cinnamon.

Alentejo Pork-Crackling Sweet Bread

A large dark sweet bread of brown sugar, cinnamon and pork cracklings.

Redondo Escarapiada

The rustic cake that sweetens bread dough with lard, eggs, cinnamon and lemon.

Nº 430

Portalegre Fartes

A Santa Clara wafer sweet filled with almonds, abundant yolks and gila squash jam.

Cabrela Ribbon Fritters

An Alentejo fritter of thin cut dough coiled into crisp ribbons.

Nº 432

Portuguese Rosette Fritters

Lacy flowers of thin batter, fried on an iron mould and coated with cinnamon sugar.

Nº 433

Rolled Alentejo Filhós

Thin pastry ribbons fried into spirals and glazed with sugar syrup or honey.

Nº 434

Vidigueira Layered Cakes

Yeasted dough rolled into thin layers, baked as spirals and sugared while still hot.

Estremoz Gadanha Cakes

A small Estremoz egg-and-almond cake baked in an individual mould.

Vendas Novas Granadas

The egg-yolk, coconut and pine-nut sweet shaped by Vendas Novas' artillery tradition.

Estremoz Guizo

The little egg, almond and gila cake with a deeply toasted top.

Nº 438

Castelo de Vide Easter Lizards

The figurative folar carrying an egg in its mouth and Easter to godchildren.

Portalegre Almond Lamprey

A Christmas almond-paste lamprey, coiled into a spiral and filled with egg sweet and chocolate.

Nº 440

Portalegre Seraph's Milk

A firm milk, yolk and rice-flour sweet, scorched on top and cut with a knife.

Nº 441

Portalegre Blancmange Cakes

Small white milk-and-rice-flour cakes, spoon-shaped and lightly toasted.

Nº 442

Portalegre Almond Miniatures

Small almond-paste sculptures shaped like cheeses, hams and chestnuts.

Arronches Nógado

Fried strands of dough bound with honey in an Upper Alentejo festive sweet.

Nº 444

Festive & Seasonal Limited documentation

Coruche Pine-Nut and Honey Nógado

Pine nuts and honey in a traditional Coruche speciality.

Nº 445

Abrantes Straw

A golden bale of straw hiding a heart of egg yolk and almond.

Nº 446

Pampilhos

The herdsman's staff, rolled in pastry and brimming with ovos moles.

Nº 447

Alpiarça Sponge Cake

The Portuguese route's creamiest sponge, with a flowing egg-rich centre.

Nº 448

Pão de Rala Convent Cake

A convent marzipan loaf filled with egg threads, sweet yolk cream and gila preserve.

Nº 449

Beja Santa Clara Pastries

Beja's fried crescent with chickpea, almond, eggs and chila.

Portalegre Santa Clara Pastries

Fried triangles of thin pastry filled with almond, sweet potato, sugar and yolks.

Nº 451

Convent of Hope Bacon Pastries

Golden convent pastries filled with bacon, almond, yolks and cinnamon.

Marvão Chestnut Tart

A thin rectangular tart with glossy Marvão-Portalegre PDO chestnut cream.

Almeirim Friar Tart

The black-eyed-pea tart linking Almeirim's sweets to the Stone Soup legend.

Safara Gila Pastries

Crisp olive-oil pastry layers hold translucent threads of gila squash.

Nº 455

Patudos of Alpiarça

Twenty yolks, almond and chila in a sweet square from Alpiarça.

Beja Flint Biscuits

Small flint-hard popular biscuits made from bread dough, lard and egg.

Nº 457

Alcácer Pine-Nut Pinhoada

Alcácer honey and pine nuts spread into a thin slab, cut into diamonds and protected by folded paper.

Beja Marzipan Pigs

A chocolate-marzipan pig sculpture filled with egg sweets and gila.

Portalegre Sweet Ham

A ham-shaped marzipan sculpture filled with egg-yolk sweet and gila.

Nº 460

Queijada de Évora

A very thin pastry case with a sweet fresh-sheep's-cheese filling.

Nº 461

Estremoz Queijadas

A wafer-thin pastry case cradling the sweetness of sheep's cheese.

Portalegre Queijadas

Upper Alentejo's little tart with a paper-thin shell and a requeijão heart.

Nº 463

Alcáçovas Requeijão Queijadas

Casa Maria Vitória's requeijão queijadas, documented in Alcáçovas confectionery and among the 140 national finalists of 2019.

Nº 464

Beja Requeijão Tarts

Beja's sheep-curd queijada with cinnamon and a paper-thin, lightly salted shell.

Serpa Cheese Tarts

Curd-cheese, egg and lard tarts baked in small traditional tin moulds.

Torrão Requeijão Tarts

An Alentejo requeijão tart in a thin, deeply fluted pastry shell.

Arronches Little Cheese Dessert

The contemporary dessert that turns cheese, bread and jam into a little sweet cheese.

Wafer Queijinhos

Two wafer discs enclose a white almond ring and a yellow ovos-moles centre.

Nº 469

Portalegre Golden Cheese

A convent ‘cheese’ of almond paste filled with ovos moles, egg threads and gila squash jam.

Nº 470

Portalegre Egg Candies

A glassy sugar shell guarding a soft heart of egg yolk.

Nº 471

Sericaia

Elvas's cracked, cinnamon-dusted custard, sworn partner of plums in syrup.

Nº 472

Crato Tecula-Meca

Crato's almond-and-yolk convent cake hidden beneath a white sugar coating.

Tibornas

A dome of almond paste, gila and egg threads wrapped in lace-cut tissue paper.

Nº 474

Beja Tosquiados

Small baked mounds of egg white, sugar and skin-on almond.

Alentejo Toucinho Rançoso

An almond, egg and gila convent cake whose misleading name is said to come from a sweet-toothed nun.

Nº 476

Santa Clara Toucinho do Céu from Portalegre

Portalegre's creamy version, where almond and yolk gain the richness of butter.

Beja Egg-Yolk Bundles

The convent sweet Beja rolls into cones and raises into pyramids for great celebrations.

Nº 478

Aljezur Sweet-Potato Pillows

A long pillow of crisp pastry leaves wrapped around Aljezur sweet potato.

Nº 479

Almond Spiky Biscuits

Bristling peaks of almond, lemon and egg white, crisp outside and soft at the centre.

Nº 480

Silves Almond Sweets

Algarve figures hand-shaped and painted in almond paste.

Algarve Nut Sweet Bread

An upland sweet bread enriched with olive oil, spices and walnuts or almonds.

Algarve Bread-Dough Cake

A large dark moist bread-dough cake with honey, coffee, port and spices.

Nº 483

Monchique Pot Cake

The dark cake of the hills that climbs the mountain on May Day.

Nº 484

Algarve Orange Preserve

Algarve orange flesh, juice and fine peel concentrated into a sunny, bittersweet preserve.

Nº 485

Algarve Marzipan Figures

Hand-painted almond miniatures where the orchard's fruit turns to sweet.

Nº 486

Fig Stars

Two dried figs opened into stars, held with almonds and toasted.

Stuffed Figs

A whole dried fig filled with almond, sugar, chocolate and spices, then toasted.

Nº 488

Lagoa Florado

The almond blossom turned convent sweet.

Nº 489

Olhão Folar

Leaf upon leaf, sweetness upon sweetness — Olhão's Easter in caramelised layers.

Nº 490

Loulé Puff Pastry

One Loulé folhado, they say, and you're happy for the rest of the week.

Nº 491

Tavira Puff Pastries

Strips of puff pastry coiled and bathed in syrup — a convent sweet that Tavira never let slip away.

Aljezur Sweet-Potato Fritters

Aljezur sweet-potato fritters coated with sugar syrup or local honey.

Portuguese Strawberry-Tree Jelly

Strawberry-tree fruit, water and sugar in a jelly studied by the University of Algarve.

Nº 494

Almond Morgado

An almond-paste shell filled with gila preserve, egg threads and soft egg sweet.

Nº 495

Fig Morgado

Toasted dried fig and almond bound with sugar and chocolate, shaped as a cheese or other figures.

Nº 496

Algarve Almond Nógado

Algarve almonds bound with honey, cut into slabs or served on lemon leaves.

Nº 497

Aljezur Sweet-Potato Turnovers

Fried half-moons filled with Aljezur sweet potato, cinnamon and citrus.

Portimão Almond Tartlet

An Algarve tartlet recovered from Portimão's sweet memory.

Nº 499

Monchique Honey Pudding

A mountain pudding of eggs, honey, olive oil, lemon and cinnamon, slowly baked.

Nº 500

Algarve Almond Cheeselets

Tiny make-believe cheeses, true sweetness within.

Silves Fig-and-Almond Sweets

Small moulded dried-fig and almond sweets, distinct from Queijo de Figo.

Nº 502

Fig Cheese

No cheese at all: dried figs and almonds, pressed into a dark wheel.

Nº 503

Cakes & Sweet Breads Documented recipe Limited documentation

Carob Tart

Carob and almond in an Algarve tart with several documented formulas.

Nº 504

Cakes & Sweet Breads Documented recipe Limited documentation

Orange Roll

A sheet of cake, almost all egg and orange juice, rolled into a tight spiral.

Olhão Sweet Trutas

Christmas pastries of tender dough and variable filling, documented in Olhão since 1896.

Porto Santo Toasted Biscuits

Porto Santo's savoury biscuit, baked and then slowly toasted for hours.

Nº 507

Porto Santo Jewish Unleavened Bread

A Porto Santo unleavened bread that one local source describes as barley, water and salt cooked on a griddle.

Nº 508

Madeira Honey Cake

Madeira's dark Christmas cake, broken by hand and good for months.

Nº 509

Madeira Bolo de Noiva

A spiced festive and wedding sweet bread baked as round portions on plant leaves.

Nº 510

Madeira Family Cake

A large Madeiran sharing cake, moist with cane honey and threaded with fruit, walnuts and spice.

Nº 511

Madeira Black Cake

Cane honey, Madeira wine and beer in a dark, moist festive cake.

Madeira Dough Dolls

Yeasted-dough figures, red and blue paper and an artisan's precision, made for Madeira's festivals.

Nº 513

Honey Broa

The little cousin of bolo de mel: spice and cane honey in a Christmas biscuit.

Porto Santo Saint John Chapel Breads

Porto Santo's sweet bread shaped like a tiny chapel for the Saint John festivities.

Porto Santo Lambecas

Porto Santo's spiral soft-serve, protected by a secret recipe.

Nº 516

Puddings & Spoon Sweets

Madeira Cherimoya Mousse

Madeira cherimoya at the centre of a fresh, light and creamy dessert.

Nº 517

Madeira Beer Sticks

Madeira's Christmas broa shaped into a crisp, gently sweet stick.

Nº 518

Porto Santo Sponge Cake

An island pão-de-ló scented with lemon and sugar-cane spirit.

Nº 519

Madeira Passion Fruit Pudding

Creamy pudding cut by the fragrant tang of Madeiran passion fruit.

Nº 520

Madeira Queijada

Curd cheese, eggs and wafer-thin pastry in a historic Funchal queijada.

Nº 521

Fennel Candies

Small translucent cylinders of sugar flavoured with fennel essence.

Porto Santo Christmas Rosquilhas

The sweet ring-shaped pastries of a traditional Porto Santo Christmas.

Nº 523

Alfenim Pulled Sugar

Hand-pulled sugar shaped into animals, flowers, hearts and votive figures.

Nº 524

Brandy Biscuits

Crisp Santa Maria rings kneaded with eggs, rich fats and a glass of brandy.

Nº 525

Ear-Shaped Biscuits

Santa Maria's triangular enriched biscuits, clipped at the tips like little ears.

Nº 526

Santa Maria Encanelado Biscuits

Santa Maria's yeasted rings under a thick white sugar glaze.

Nº 527

Azorean Griddle Bread

An Azorean maize round of flour, water and salt, cooked on earthenware and eaten hot.

Azorean Curd Cake

A nearly forgotten curd cake with maize, anise, lemon and brandy.

Nº 529

Azorean Crackling-Foot Cake

An old Azorean corn cake enriched with sugar and crackling sediment, dry and lightly toasted.

Nº 530

Holy Spirit Eve Cakes

Large Holy Spirit cakes, stamped, blessed and delivered on the eve of the feast.

Nº 531

Azorean Sweet Muffins

Raised sweet-bread discs slowly cooked on both sides on a griddle.

Nº 532

Cameos

Tiny sugar-and-walnut cameos, hand-set like jewels upon the table.

Nº 533

Santa Maria Cavacas

Light, hollow and crisp round cakes coated in white sugar syrup.

Nº 534

Festive & Seasonal Limited documentation

São Jorge Charutos and Caramels

Traditional milk-and-sugar sweets documented at São Jorge festivities.

Ribeira Grande Fennel Comfits

Tiny white sugar flowers scented by fennel seeds.

Nº 536

Graciosa Milk Tartlets

Azorean thin-crust tartlets filled with milk, yolk and cinnamon custard.

Azorean Capucho Jam

An Azorean preserve of capucho, the golden berry locally known as rebuçado.

Nº 538

Terceira Vinegar Sweet

A spoon sweet of curdled milk, yolks, aniseed and cinnamon despite its surprising name.

Nº 539

São Jorge Spice Pastries

The fragrant horseshoe that holds the spices of the Age of Discovery.

Nº 540

Azorean Esperanças

A São Miguel sweet shaped like a wrapped candy, with paper-thin pastry and an almond, yolk, citron and bread filling.

Nº 541

Povoação Fofas

Povoação's éclair: choux pastry, generous cream and a chocolate braid.

Nº 542

Faial Cream Puffs

Faial's fennel-scented scalded pastry, filled with lemon or vanilla cream at Carnival.

Dona Amélia Ice Cream

Azorean milk and cream turn Terceira's spiced cake into a rich ice cream.

Azorean Pineapple Malamanhado

São Miguel's king cake: deliberately rough outside and rich with pineapple within.

Nº 545

Malassadas

The Azorean Carnival fry-up: airy yeast dough, crackling oil and sugar on your fingers.

Nº 546

Terceira Massa Sovada

Azorean sweet bread, rich in eggs and butter and thoroughly kneaded by hand.

Nº 547

Egg-Yolk Sweets Limited documentation

Terceira Caramelised Eggs

A Praia da Vitória sweet whose historical name is better documented than its local recipe.

Nº 548

Graciosa Rice Pastries

Pale, fine-pastry crescents filled with rice, almond and egg yolks.

Nº 549

Cakes & Sweet Breads Documented recipe Limited documentation

Azorean Picos (Nevões)

Leavened dough, coconut filling and a white shredded-coconut coating.

Nº 550

Count of Praia Pudding

A convent-style potato, egg-yolk and spice pudding associated with the first Count of Praia da Vitória.

Ponta Delgada Queijada

A sweet hydrangea of cheese, pineapple, orange, cinnamon and egg custard.

Nº 552

Graciosa Queijadas

The cheeseless Azorean queijada: milk cooked for hours until it turns amber.

Furnas Taro Queijadas

A soft little tart made with taro from Furnas's volcanic wetlands.

Nº 554

Vila Franca do Campo Queijadas

Vila Franca's fluted queijada, made with curdled milk, eggs and very thin pastry.

Nº 555

Dona Amélia Queijadas

The dark, spiced sweet the ladies of Angra offered to a queen.

Nº 556

São Jorge White Rosquilhas

São Jorge egg-and-butter rings beneath a white cooked-sugar shell.

São Jorge Aguardente Rosquilhas

Aguardente rings, boiled, scored and finished in a very hot oven.

Nº 558

Pico Rosquilhas

Large yeasted rings, snipped like crowns and shared at Holy Spirit festivals.

Alféloa

Sugar or molasses cooked to a hard stage and worked until pale.

Nº 560

Portuguese Gila Allumette

A rectangular puff pastry with cream, gila and cinnamon beneath diamond-patterned royal icing.

Portuguese Brioche Almofada

Light brioche dough, fresh buttercream and icing sugar.

Nº 562

Portuguese Puff-Pastry Almofada

Puff pastry with white cream, egg sweet and icing sugar—the laminated Almofada variant.

Portuguese Alsaciano Custard Cake

A tall sweet-pastry cylinder filled with caramelised lemon custard.

Portuguese Argentino Egg-Cream Brioche

Brioche with egg cream, cherry and an egg-white finish.

Nº 565

Portuguese Rice Pudding

The Sunday dessert of the whole country, signed in cinnamon.

Nº 566

Portuguese Pastry-Counter Rum Baba

Yeasted cake soaked in rum syrup and opened for a whirl of chantilly.

Nº 567

Portuguese Caramel Mousse

Cooked condensed milk and eggs folded into a light, creamy, intensely caramelised mousse.

Nº 568

Berliner

The golden ball that roams Portugal's beaches to the cry of 'olha a bolinha!'.

Maria Biscuit in Portugal

The thin, mildly sweet round biscuit that spans Portuguese generations and underpins dozens of desserts.

Nº 570

Rice Muffin

The individual rice-flour cake baked in its characteristic paper collar.

Nº 571

Biscuit Cake

Layers of coffee-soaked biscuits and buttercream, served chilled.

Nº 572

Orange Cake

A nationally made home cake in juice, zest and whole-orange versions.

Nº 573

Portuguese Checkerboard Cake

Twelve vanilla-and-chocolate sponge blocks assembled as a checkerboard and coated in chocolate.

Nº 574

Queen Cake

Bolo-rei's sister, minus the candied fruit: just soft brioche, nuts and dried fruit.

Nº 575

King Cake

A crown of soft brioche and candied fruit that reigns over the Christmas table.

Portuguese Bom Bocado Custard Tart

Sweet shortcrust, custard and a clear fragrance of lemon.

Nº 577

Portuguese Butterfly Palmier

The Filled Palmier variant shaped to evoke butterfly wings.

Nº 578

Portuguese Glazed Brisa Puff Pastry

A low puff-pastry bar with sweet egg cream and a shining sugar glaze.

Nº 579

Christmas Broinhas

The little cakes that smell of Christmas before they even leave the oven.

Nº 580

Portuguese Candied-Fruit Caracol

The brioche, cream and candied-fruit spiral that colours Portuguese pastry counters.

Nº 581

Portuguese Contraplacado Layer Cake

Roulade-and-guardanapo sponge, egg sweet and chocolate in a visibly layered slice.

Nº 582

Portuguese Coconut Bakes

Coconut, sugar and eggs shaped into small, oven-gilded sweets.

Nº 583

Cornucopias

A crisp pastry horn brimming with ovos-moles, the sweetest emblem of plenty.

Nº 584

Coscorões

Ribbons of dough fried until they shatter, dusted with sugar and cinnamon or bathed in honey.

Nº 585

Cockscombs

A crisp pastry crescent with a serrated edge and a sweet almond-and-egg heart.

Nº 586

Portuguese Croissant

In Portugal, a crescent of soft brioche or French-style laminated dough—plain, sweet or savoury.

Nº 587

Portuguese Delícia Puff Pastry

Rectangular puff pastry, sweet egg cream, top vents and icing sugar.

Nº 588

Portuguese Pumpkin and Walnut Preserve

Pumpkin and sugar cooked into a preserve, with walnuts added before filling the jars.

Nº 589

Portuguese Fig Preserve

Ripe figs cooked with sugar, lemon and cinnamon into a dark, seeded, aromatic preserve.

Nº 590

Portuguese Tomato Jam

Ripe tomatoes, sugar and cinnamon transformed into a glossy, ruby, unexpectedly fruity preserve.

Nº 591

Dom Rodrigo

Egg threads and almond twisted into a shimmering foil bonbon.

Nº 592

Portuguese Duchesse Choux

Elongated choux opened for chantilly and crowned with golden egg threads.

Nº 593

Portuguese Bakery Éclair

Elongated choux with pastry cream and chocolate, coffee or vanilla fondant.

Portuguese Esquimó Chocolate Cake

Chilled sponge, buttercream, a thin chocolate shell and fios de ovos.

Nº 595

Floating Islands

Cloud-soft meringues poached in milk, afloat on a cinnamon-scented egg custard.

Portuguese Chocolate Slice

A dense half-moon of pastry trimmings completely coated in chocolate.

Portuguese Ferradura Horseshoe Brioche

Horseshoe-shaped brioche filled with egg-and-almond cream and marked by two pale almonds.

Nº 598

Filhós

The Christmas fry-up: stretched dough, crackling oil and cinnamon sugar.

Nº 599

Egg Threads

Hair-thin strands of golden yolk, simmered in syrup into edible silk.

Nº 600

Portuguese Quince Jelly

A translucent ruby jelly made from pectin-rich quince peel, cores and cooking liquid.

Nº 601

Portuguese Napkin Cake

A thin sponge sheet folded into a triangle, filled with cream and coated with sugar.

Portuguese Império Coconut-Custard Tart

Puff pastry, coconut custard, sweet egg cream, cinnamon and half a cherry.

Portuguese Indiano Buttercream Cake

Two sponge halves, buttercream and coffee or chocolate fondant.

Nº 604

Portuguese Isabelinha Pastries

A name documented in several regions, with one published recipe for a cream-filled puff pastry.

Nº 605

Portuguese Puff-Pastry Bow

Bow-twisted puff pastry with sweet egg cream and a thin sugar glaze.

Nº 606

Egg Lamprey

Egg sheets, threads and yolk sweet shaped into a Christmas lamprey.

Nº 607

Portuguese Crème Brûlée

A stovetop custard finished with a crackling lid of burnt sugar.

Nº 608

Portuguese Baked Apples

Cored apples baked whole with sugar and an aromatic liquid.

Nº 609

Portuguese Madeleine

A small buttery shell cake scented with citrus.

Nº 610

Blancmange

The pale sweet that began with shredded chicken and crossed half a millennium.

Nº 611

Portuguese Maravilha Puff Pastry

Two puff-pastry rings, sweet egg cream and a white crown of icing.

Nº 612

Portuguese Quince Paste

Quince and sugar slowly cooked into a firm, sliceable ruby paste.

Nº 613

Mille-Feuille

Puff pastry, sweet egg cream and fondant or cream finishes.

Portuguese Moinho Windmill Pastry

Four laminated-brioche blades turn around pools of egg-yolk cream.

Nº 615

Molotov Pudding

Egg whites and sugar baked into a light pudding and served with caramel.

Nº 616

Portuguese Mondego Puff Pastry

A puff-pastry bar with pastry cream, cinnamon, almond and powdered sugar.

Nº 617

Puddings & Spoon Sweets Documented recipe Limited documentation

Portuguese-Style Chocolate Mousse

Dark chocolate, yolks and whipped whites in an intense, airy home-style mousse without cream.

Nº 618

Portuguese Heavenly Cream

Maria biscuit, a light white cream of whipped cream and egg whites, and a golden crown of egg-yolk cream.

Portuguese Orelha Brioche

Egg-cream-filled brioche decorated with almond and two cherry halves.

Nº 620

Palmier

A crisp puff-pastry heart, glazed with caramelised sugar.

Nº 621

Coated Portuguese Palmier

A puff-pastry palmier coated with sweet egg cream and crystal sugar or glaze.

Nº 622

Filled Portuguese Palmier

Two rectangular sheets of caramelised puff pastry joined with egg cream.

Nº 623

Plain Portuguese Palmier

Puff pastry and sugar in a caramelised fan, without filling or coating.

Nº 624

Pão de Deus

Brioche topped with coconut paste and powdered sugar.

Nº 625

Pão de Ló

Egg yolk, sugar, flour — and three towns that argue over how done it should be.

Nº 626

Papos de Anjo

Little pillows of egg yolk baked in the oven — and, in Mirandela, filled with fruit jam instead of soaked in syrup.

Nº 627

Portuguese Leaf Puff Pastry

An oval egg-cream puff scored like a leaf and caramelised on top.

Nº 628

Portuguese Coconut Tart

A sweet-pastry shell, moist coconut paste and half a cherry on top.

Nº 629

Portuguese Deer Hoof Cake

An angled slice of filled sponge roll, stood upright on coconut and marked with cinnamon.

Nº 630

Portuguese Red-Wine Poached Pears

Whole pears gently poached in red wine, sugar and spices.

Nº 631

Portuguese Chocolate Pyramid Cake

A cone of cake crumbs bound with syrup, coated in chocolate and crowned with cream and cherry.

Nº 632

Flan

Milk, eggs and caramel in a smooth, water-bath-baked pudding.

Nº 633

Portuguese Queque Cake

A small butter cake whose fluted form opens into a golden crown.

Nº 634

Quindim

A small Brazilian yolk, coconut and sugar pudding baked in a water bath.

Nº 635

Portuguese French Toast

Aged bread, milk, egg and cinnamon in a Portuguese Christmas tradition.

Portuguese Chocolate Mouse Cake

Pastry-trimmings cake shaped like a mouse, chocolate-coated and marked with icing.

Nº 637

Custards & Creams Limited documentation

Portuguese Kidney-Shaped Choux

Kidney-shaped curved choux filled with cream and topped with chocolate.

Portuguese Rocha Fruit Cake

A small dense irregular cake packed with candied fruit and raisins.

Portuguese Almond Russo Cake

Two moist almond-cake slabs, fresh cream and diamonds drawn across a field of icing sugar.

Nº 640

Portuguese Puff-Pastry Russo

Two puff-pastry sheets enclosing a tall block of Russian cream under icing sugar and cinnamon.

Nº 641

Portuguese Sabóia Mosaic Cake

Cake-trimming-paste rolls and casing, buttercream, egg sweet and white sugar.

Nº 642

Chocolate Salami

A "sausage" you slice into rounds that tastes of chocolate and childhood.

Nº 643

Portuguese São Marcos Cake

A chilled square of sponge and chantilly beneath a glassy layer of burnt egg-yolk cream.

Nº 644

Portuguese Sawdust Pudding

Chilled layers of cream and condensed milk divided by Maria biscuit crumbs resembling sawdust.

Portuguese Sogra Choux Ring

A small choux ring filled with whipped cream and dusted with sugar.

Nº 646

Dreams

Hollow, pillowy fritters, fried golden and tumbled in sugar and cinnamon.

Nº 647

Meringues

Whipped egg whites and sugar, shaped and slowly dried in the oven.

Nº 648

Cakes & Sweet Breads Documented recipe Limited documentation

Almond Tart

A soft base and caramelised almond topping in a Portuguese tart with many versions.

Nº 649

Portuguese Apple Tartlet

Open puff pastry with pastry cream, sliced apple and quince-jelly glaze.

Nº 650

Portuguese Shortcrust Custard Tart

Milk, yolk, sugar and lemon custard in a shell that varies from sweet pastry to puff pastry.

Portuguese Almond Tartlet

Sweet pastry covered with toasted sliced almond and a glossy jelly finish.

Nº 652

Portuguese Fruit Tartlet

Sweet pastry, cream and colourful fruit protected by a film of jelly.

Nº 653

Toucinho do Céu

A dense block of almond and yolk, named for the pork fat it no longer contains.

Portuguese Egg-Cream Brioche Braid

Braided brioche over egg cream, marked by two cherry halves.

Portuguese Trinitá Egg-and-Almond Pastry

A brioche square whose four folded corners hold egg-and-almond cream beneath a round cap.

Nº 656

Yule Log

A Christmas cake shaped and decorated as a log, with documented Portuguese formulas that differ markedly.