Cego's Mémé

Also known as: Cego's Mémé · Azeitão Filo and Requeijão Pastry

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

Origin: Vila Nogueira de Azeitão · Setúbal
Region: Vila Nogueira de Azeitão · Setúbal
Season: Year-round, subject to the shop's production

Sweetness

Richness

Difficulty

Mémé do Cego combines three textures in a small paper case: tissue-thin filo pastry, a gentle sheep's-milk requeijão filling and a generous crown of egg-yolk cream. The pastry forms an irregular brittle nest; the fresh cheese adds a cool dairy note; and the yellow-orange cream brings gloss, sweetness and richness.

This is a contemporary creation of Pastelaria Regional Cego. It should not be confused with Azeitão cheese tarts or presented as an ancient convent recipe: its identity lies in a modern combination of ingredients deeply associated with the region.

Ingredients

filo pastry
sheep's-milk requeijão
egg yolks
sugar

Taste & texture

Crisp and milky, contrasting fresh requeijão with intensely sweet egg-yolk cream.

Variations

The balance of requeijão and egg cream may vary, but the filo nest and two fillings define the specialty.

Where to try it

At Pastelaria Regional Cego in Vila Nogueira de Azeitão; check availability before making a special trip.

Pairs well with

Unsweetened coffee or lightly chilled Moscatel de Setúbal.

History

José Augusto Pinto created the Mémé at Pastelaria Regional Cego, the historic Vila Nogueira shop founded in 1901. Its name imitates a sheep's bleat and points to the requeijão used in the filling. In 2019, Mémé do Cego was nominated for the Seven Wonders of Portuguese Sweets in the Innovation Sweets category—an apt recognition for a recent recipe that extends the shop's tradition without claiming false antiquity.

Sources: andarilho.pt · newinsetubal.nit.pt · inspiresetubal.monarqa.com · caruspinus.pt

Pastries from here — Lisbon

Amendoados

Azeitão Almond Meringues

Cascais Sands

Palmela Sheep's-Milk Rice Pudding