Sidónios de Viana — Teleculinária Puff-Pastry Version
Teleculinária publishes this version of Sidónios with puff pastry and a cooked filling of eggs, almonds, flour and lemon-scented syrup. It is a complete reproducible formula, but should not be treated as the pastry's sole construction: Fabrico Próprio's research also documents a sweet-pastry family.
- Yields
- Not stated by the source
- Prep
- Not stated by the source
- Cook
- 40 min baking, plus stovetop preparation
Ingredients
- 500 g / 17.6 oz Puff pastry
- 500 g / 17.6 oz Sugar
- 125 g / 4.4 oz Ground almonds
- 25 g / 0.9 oz Wheat flour for the filling
- 6 Eggs
- 250 ml / 8.5 fl oz Water for the syrup
- 1 Small strip of lemon peel
- As needed Icing sugar for dusting
- As needed Flour for rolling
- Quantity not stated Water for brushing the pastry
Method
Heat the 250 ml water, 500 g sugar and lemon peel to pearl stage. The source explains this as 108°C / 226°F or 2–3 minutes of boiling.
Remove from the heat and discard the lemon peel.
In a bowl, beat the six eggs with the 25 g flour and 125 g ground almonds.
Add the syrup in a thin stream, stirring throughout. Pour everything back into the pan and cook again, stirring continuously until thickened. Set aside.
Roll the puff pastry into a rectangle on a floured worktop.
Brush the pastry with water, roll it with the damp side facing inward and cut the roll into slices.
Place the slices in individual moulds and press them out with your fingers to line the moulds. Divide the filling among them. The source gives neither mould dimensions nor an amount per piece.
Bake in a preheated 180°C / 356°F oven for 40 minutes. Leave to cool slightly, unmould and dust 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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