Moscatel Pastry — Nuno Gil Formula Published in Palmela
Palmela Municipal Council and the Setúbal Peninsula Wine Route Association published this formula by Nuno Gil: a flour-and-water pastry filled with syrup, almonds, eggs and Moscatel de Setúbal, then baked quickly in a hot oven. The collection gives no yield, mould size, pastry thickness or resting time.
- Yields
- Not stated by the source
- Prep
- Not stated; the dough rests for an unpublished duration
- Cook
- 15 min
Ingredients
- 1 kg / 2.2 lb Wheat flour for the pastry
- 500 ml / 16.9 fl oz Water for the pastry
- 500 g / 17.6 oz Sugar for the filling
- 30 ml / 1 fl oz Water for the filling
- 300 g / 10.6 oz Almond kernels
- 50 ml / 1.7 fl oz Moscatel de Setúbal
- 12 Eggs
Method
In a mixer, combine 1 kg flour and 500 ml water and knead until the dough releases from the bowl.
Leave the dough to rest. The source gives no duration.
Heat the 500 g sugar with 30 ml water to the pearl stage. Leave the syrup to cool.
Mix the twelve eggs, 300 g almonds and 50 ml Moscatel into the cooled syrup.
Roll out the pastry, line individual moulds and fill them. The source publishes no thickness, dimensions or amount per mould.
Bake at 200°C / 392°F for 15 minutes.
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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