Pastel de Tentúgal PGI — Specification Method
This technical record summarises the protected method, not an imitation made with bought filo pastry. The flour-and-water dough must be worked and stretched to 0.06–0.15 mm; the filling combines egg with sugar syrup at pearl stage. The specification does not publish a domestic formula by weight, and the PGI name applies only to product made within the delimited area under the specification's remaining rules.
- Yields
- Not stated
- Prep
- Not stated
- Cook
- Not stated
Ingredients
- proportion not published Type 45 or 55 wheat flour
- proportion not published Water for the dough
- proportion not published Fresh yolks and/or eggs
- proportion not published White sugar
- specified blend containing 80% vegetable margarine and at least 10% butter Fat for brushing
- as needed Cinnamon
- proportion not published Blanched almonds, only for the half-moon form
Method
Knead flour and water into a viscoelastic, cohesive dough worked enough to stretch without tearing.
Stretch the dough by the traditional method over cloths into uniform, smooth, dry sheets 0.06–0.15 mm thick.
Prepare sugar syrup at pearl stage and incorporate the egg to make a consistent filling that does not run when cut.
Layer the necessary sheets, brushing with the specified fat blend, and add the filling. Use almonds only in the half-moon form.
Shape as a stick or half-moon, including miniature versions, respecting the structure and dimensions in the specification.
Bake until the pastry is delicate, crisp and between straw-yellow and toasted yellow; finish optionally with sugar and, for the half-moon, cinnamon.
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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