Vila Franca do Campo Queijadas — Pão de Ló Festival Version
This version published by the Pão de Ló Festival, an initiative of Felgueiras City Council, largely matches the formula published by ByAçores: the curdled-milk filling is prepared the day before and the thin pastry the following day. DGADR confirms the traditional structure and method but differs on some eggs and butter; this page therefore preserves one attributed formula rather than merging different versions.
- Yields
- Serves 8; number of queijadas not stated
- Prep
- 1 hr 10 min published preparation time; two-day process
- Cook
- About 20 min
- Total time
- 2 days, including the overnight filling rest
Ingredients
- 250 g / 8.8 oz, plus more for rolling Wheat flour
- 1 Whole egg for the pastry
- 1/2 tbsp Lard
- 1 level tbsp Butter for the pastry
- 1 dessert spoon Sugar for the pastry
- 1/2 coffee spoon Salt
- a little; amount not stated Warm water for the pastry
- 2 litres / 3.5 imperial pints Raw milk
- according to the packet instructions Rennet
- 6 Egg yolks
- 1 Egg white
- 250 g / 8.8 oz Sugar for the filling
- 1 tsp Butter for the filling
- 1 level tbsp Flour for the filling
- as needed; amount not stated Icing sugar
Method
The day before, warm the milk slightly, add rennet in the proportion stated on its packet, cover the vessel and leave it to curdle without stirring.
Transfer the curds to a cloth and squeeze out the whey until very dry. Work them until very fine.
Mix the 6 yolks, egg white, 250 g / 8.8 oz sugar, teaspoon of butter and level tablespoon of flour into the curds.
Cook over low heat only until the mixture begins to boil. Remove, cool slightly, pass through a sieve and refrigerate overnight.
The next day, knead the flour, egg, lard, butter, sugar and salt with a little warm water until the pastry can be rolled. Wrap in a cloth and rest; the source gives no duration.
Roll the pastry very thinly and cut rounds about 12 cm / 4.7 in across. Leave them exposed on the table while finishing the remainder.
Place a mound of filling in the centre of each round and use a wooden pick to lift the pastry against it, forming a fluted case.
Support each queijada with a strip of baking parchment about 2 cm / 0.8 in high. Avoid loose pins; secure the paper with an oven-safe join.
Bake in a moderate oven for about 20 minutes. Once baked, dust generously with icing sugar.
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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