Jesuítas — Home Version with Sweet Egg Cream
This recipe reproduces the home version published by Continente: ready-made puff pastry, sweet egg cream, cinnamon, and egg-white-and-lemon icing. It is not presented as the recipe of Confeitaria Moura, the bakery historically associated with Santo Tirso's Jesuíta. The municipality confirms the sweet as a local speciality but does not publish the house formula; other modern versions, including Yämmi's, omit the filling. The result documented here is therefore an attributed, reproducible interpretation of a genuinely variable family.
- Yields
- 5 jesuítas
- Prep
- 35 min
- Cook
- 25 min
Ingredients
- 1 sheet Rectangular sheet of puff pastry
- 3 Egg yolks
- 70 g / 2.5 oz Sugar, for the sweet egg cream
- 40 ml / 1.35 fl oz Water
- 1 Egg white
- 8 tbsp Icing sugar
- 4-6 drops Lemon juice
- 1 tsp, optional Vanilla extract
- as needed Ground cinnamon
Method
Make the sweet egg cream: heat the 40 ml water and 70 g sugar until the syrup reaches pearl stage.
Beat the yolks in a bowl. Slowly pour in the syrup while whisking, then return to low heat until slightly thickened. Remove, cover directly with film and leave to cool; add the vanilla if using.
Heat the oven to 180°C / 355°F. Unroll the puff pastry and spread the cold sweet egg cream over one half, leaving a 1-2 cm border.
Dust the filling with cinnamon, fold the unfilled half over it to make a closed rectangle, gently press the edges and trim any excess.
Make the icing by beating the egg white with the icing sugar and 4-6 drops of lemon until thick and glossy. Adjust only with more icing sugar if it is not firm.
Spread and smooth the icing over the pastry. With a wet knife, cut five triangles with the wider base close to 8 cm.
Arrange the triangles on a parchment-lined tray and let the icing form a skin for 15 minutes.
Bake for 25 minutes until the puff pastry is golden and the icing firm. Leave to cool slightly before serving.
Sources for this recipe
The quantities and method were checked against the references below. Family recipes may vary; where no single official formula exists, we present a representative practical version and say so plainly.
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