Évora Queijadas — Formula Published by Teleculinária
This is the complete domestic formula published by Teleculinária: thirty small queijadas with a thin case of flour, butter, water and salt, filled with unsalted fresh cheese, bread, sugar, whole eggs, yolks and butter. DGADR confirms the identity of the Alentejo family and specifies that the Évora variant uses fresh sheep's cheese instead of requeijão. The formula source says only ‘unsalted fresh cheese’, so its milk is not silently reassigned. Other published formulas differ in their proportions and thickeners; this page does not merge them into a false canonical recipe.
- Yields
- 30 queijadas
- Prep
- The source publishes 1 hr 30 min preparation; the method specifies about 30 min resting
- Cook
- 20–25 min in the oven
- Total time
- 3 hr published; the page's time breakdown conflicts with its method
Ingredients
- 200 g / 7.1 oz Wheat flour for the pastry
- 1 tbsp Butter for the pastry
- 100 ml / 3.4 fl oz, adjustable Water for the pastry
- 1 pinch Salt for the pastry
- as needed Flour for rolling
- as needed Butter for greasing the tins
- as needed Coarse sugar for dusting
- 350 g / 12.3 oz Unsalted fresh cheese for the filling
- 300 g / 10.6 oz Sugar for the filling
- 2 Small Portuguese crusty rolls
- 4 Medium egg yolks for the filling
- 2 Medium eggs for the filling
- 50 g / 1.8 oz Butter for the filling
- as needed Ground cinnamon, optional
Method
For the pastry, knead the 200 g flour with one tablespoon butter, the pinch of salt and the water until very elastic. The source warns that more or less than 100 ml water may be needed: adjust only until the dough can be rolled.
For the filling, soak the two rolls in water and squeeze them very thoroughly. Add the 300 g sugar and 350 g unsalted fresh cheese, work together and pass the mixture through a food mill.
Add the 50 g melted butter, four yolks and two whole eggs to the filling. Mix well and leave to rest for about 30 minutes.
Heat the oven to 180°C / 350°F. Roll the pastry thinly on a floured surface, butter small tins and line them, pressing the pastry against the base and avoiding holes. The source gives no tin dimensions.
Divide the filling among the tins, place them on baking trays and bake for about 20–25 minutes.
Remove the queijadas from the oven, unmould them, place them in paper cases, dust with the coarse sugar and leave to cool. The source allows ground cinnamon as a flavouring but gives no quantity.
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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