Pereira Queijada
This formula was published in 2025 in a Coimbra Region cookbook prepared by local-development associations, the Coimbra Region intermunicipal community and the Coimbra hospitality school. It preserves the traditional seven-point shaping and wood-fired baking without inventing a temperature, duration or yield.
- Yields
- Not stated by the source
- Prep
- At least 30 min resting, plus preparation
- Cook
- Until golden; duration not stated
Ingredients
- 150 g / 5.3 oz Wheat flour
- as needed to form the dough Warm water
- as needed; source gives no quantity Salt
- 800 g / 1 lb 12.2 oz (or 2 cheeses by mass) Fresh sheep's-milk cheese
- 250 g / 8.8 oz Sugar
- 6 Egg yolks
- as needed Flour for shaping
Method
Thoroughly combine the 150 g flour with enough warm water to form a dough, seasoning the water with salt first.
Rest the dough for about 30 minutes while preparing the filling.
Press the fresh cheese through a fine sieve. Carefully fold it together with the yolks and sugar without beating.
Shape the dough into a roll, cut it into small pieces and dust them with flour. Roll out each piece and cut it with a pastry wheel or template.
Shape each shell by hand with its characteristic seven points and fill with the cheese mixture. Crease the points as described by the source.
Bake in a wood-fired oven until golden. The source provides neither temperature nor time.
Place the queijadas upside down on a tray so the baked puff subsides. Once cool, brush away excess flour.
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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