Braga Cream Tíbias
Also known as: Braga Cream Tibia
An elongated ridged pastry shell split and filled with cream.
- Origin
- Braga
- Region
- Braga
- Season
- Year-round
Tíbias de Braga are long, hollow, ridged pastries named for their resemblance to the shin bone. The light shell becomes golden and crisp, then is split lengthwise and generously filled with a traditionally smooth, pale-yellow cream.
A veil of icing sugar finishes the pastry and picks out its surface ridges. The contrast between dry shell and soft filling has made the tíbia one of Braga's most recognisable pastry forms.
- wheat flour
- eggs
- fat
- milk
- sugar
- cream filling
- icing sugar
A light crisp shell, sweet silky cream and delicate sugar finish.
Alongside classic cream, some shops offer lemon, coffee, caramel, hazelnut or fruit fillings.
At pastry shops in Braga's historic centre, especially around Arco da Porta Nova.
Espresso or black tea.
The municipal tourism guide includes Tíbias among Braga's essential flavours. They are now found in pastry shops across the historic centre, retaining the long form that explains their name alongside modern versions with different creams.
Sources: cm-braga.pt · vive.eixoatlantico.com
Pastries from here — The North
Portuguese icon A Bella Queijadinha de Barcelos
A white star of almond, preserved fruit and family memory.
The North
Portuguese icon Sweet Vermicelli
Fine wheat threads simmered in milk and yolk, scored with cinnamon.
The North
Portuguese icon Alféloa
Sugar and molasses pulled by hand until they lighten.
The North
Portuguese icon Amarantinos
Small egg, lemon and cinnamon cakes from Amarante's convent table.
The North