Murça Queijadas — Published Gila-and-Almond Formula
This published formula builds Murça Queijadas in three parts: thin pastry pinched at five points, a gila, almond and yolk filling, and sugar syrup applied first hot and then cold until opaque. The source gives a 30-minute rest but states no yield, oven temperature or baking time; its ‘half a glass’ of water also has no defined capacity.
- Yields
- Not stated by the source
- Prep
- 30 min pastry rest; remaining preparation time not stated
- Cook
- Not stated; ‘hot oven’
Ingredients
- 300 g / 10.6 oz Wheat flour for the pastry
- 3 Whole eggs for the pastry
- 1 tbsp Lard
- 2 tbsp, plus a little more if needed Water for the pastry
- A little; quantity not stated Salt
- 1 kg / 2.2 lb Well-drained preserved chila or gila squash
- 250 g / 8.8 oz Almonds, blanched and ground
- 12 Egg yolks
- 1 tsp Ground cinnamon
- 300 g / 10.6 oz Sugar for coating
- 1/2 glass; capacity not stated Water for coating
Method
Sift the 300 g flour into a mixing bowl, place the spoonful of lard on top and rub the two ingredients together with your palms.
Separately, beat the three eggs with two tablespoons of water and a little salt.
Add the egg mixture to the flour and knead, beating and working it until sufficiently firm and elastic to roll. Add a little more water if necessary.
Leave the pastry to rest for 30 minutes.
Mix the kilogram of well-drained preserved chila with the twelve yolks, 250 g blanched ground almonds and teaspoon of cinnamon.
Roll the pastry very thinly and cut discs with a glass. Pinch each edge at five points to make a small open case.
Arrange the pastry cases on a tray, fill them and bake in a ‘hot oven’. The source publishes no temperature, time or doneness test.
While they bake, heat the 300 g sugar with half a glass of water and boil to the pearl stage.
As soon as the queijadas leave the oven, dip them in the syrup and set them aside to dry.
Once cold, brush the surface again with the cold syrup, working the brush as directed by the source so that the sugar turns opaque.
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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