Pastéis de Peniche — Formula Published by Sofia Alves
This formula, published following research by Sofia Alves, gives full proportions for the tender pastry and almond-yolk filling. Its text ends after the dough rest; shaping as half-moons or squares, gentle frying and coating are documented separately by food historian Virgílio Nogueiro Gomes. The page is not presented as any particular confectioner’s secret formula.
- Yields
- Yield not stated
- Prep
- 1 hr resting, plus unstated preparation time
- Cook
- Not stated by the source
Ingredients
- 250 g / 8.8 oz Sugar for the filling
- Half the sugar’s weight: 125 g / 4.4 oz Water for the syrup
- 250 g / 8.8 oz Ground almonds
- 5 Egg yolks
- 1 coffee spoon Ground cinnamon for the filling
- 250 g / 8.8 oz Wheat flour for the pastry
- 80 g / 2.8 oz Butter
- 1 tsp Baking powder
- 150 ml / 5.1 fl oz Milk
- Quantity not stated; optional in the shaping method Water for sealing
- Quantity and type not stated Fat for frying
- Quantities not stated Icing sugar and cinnamon to finish
Method
Heat 250 g sugar with half its weight in water and boil to thread stage.
Add the 250 g ground almonds and boil briefly until bound together.
Remove from the heat, cool slightly and incorporate the five well-beaten yolks. Return to the heat only until it comes back to the boil, then add the coffee spoon of cinnamon. Leave the filling to cool.
For the pastry, rub 250 g flour with 80 g butter and one teaspoon baking powder.
Gradually add 150 ml milk and knead thoroughly on the work surface as for tender pastry. Rest for one hour.
Roll the pastry thin, add portions of cold filling and cover or fold. Seal with the fingers, optionally moistening with water, or cut with a plain or fluted wheel. Local documentation records both half-moon and square shapes.
Fry gently, drain and dust with icing sugar and cinnamon. The sources publish no temperature, duration or yield.
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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