Coimbra Pastéis de Santa Clara — Published Version
This published version uses thin flour, butter and water pastry, an almond-and-yolk filling and oven baking. It matches the DGADR record for the Coimbra pastry; it should not be confused with modern fried versions or with Beja's distinct Pastéis de Santa Clara.
- Yields
- Not stated
- Prep
- About 30 min resting, plus preparation
- Cook
- About 25 min
Ingredients
- 250 g / 8.8 oz Wheat flour
- 125 g / 4.4 oz Unsalted butter
- 9 tablespoons Water for the pastry
- 1/2 cup Water for the filling
- 1 cup Sugar
- 9 Egg yolks
- 150 g / 5.3 oz Blanched ground almonds
- a few drops Lemon
- as needed Icing sugar
Method
Gently mix the flour, butter and nine tablespoons of water until smooth. Wrap and rest for 30 minutes in the refrigerator.
For the filling, boil the half cup of water with the sugar to thread stage.
Add the yolks, stirring continuously, followed by the almonds and drops of lemon. Cook, stirring throughout, until the filling pulls away from the pan; leave to cool.
Roll the pastry very thin, 2–3 mm according to the DGADR, and cut discs.
Place a spoonful of filling in the centre, fold each disc into a half-moon and seal the edges well.
Bake in a moderate oven for about 25 minutes until lightly golden, then dust with icing sugar.
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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