Pampilhos from Santarém — Published 20-Piece Formula
Receitas e Menus publishes this twenty-piece formula for Pampilhos: a rich margarine, sugar and egg pastry cut into rectangles, filled with ovos-moles and cinnamon, then rolled. The source quantifies the pastry and dimensions but publishes neither the amount or formula for the ovos-moles, the brushing yolk, nor oven temperature or time. Those gaps remain explicit.
- Yields
- 20 Pampilhos
- Prep
- Not stated by the source
- Cook
- Not stated; the source says only ‘hot oven’
Ingredients
- 500 g / 17.6 oz Sugar
- 500 g / 17.6 oz Softened margarine
- 4 Whole eggs
- 1.15 kg / 2.5 lb Wheat flour
- Quantity not stated Prepared ovos-moles
- Quantity not stated Ground cinnamon
- Quantity not stated Egg yolk for brushing
- As needed Flour for rolling
Method
Mix the 500 g sugar with the 500 g softened margarine and four eggs.
Add 1.15 kg flour and work the pastry vigorously.
Roll out the pastry on a floured surface.
Cut twenty rectangles measuring 16 by 12 cm, with a thickness described by the source as ‘half a finger’. This imprecise measure has not been converted.
Place ovos-moles on each rectangle, dust with cinnamon and roll. The filling amount is not published.
Brush with yolk and bake in a hot oven. The source gives no temperature, duration or objective endpoint.
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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