Bolster
S & I: Puff pastry dough, sweet egg cream and preserved fig-leaf gourd filling. H & C: The origin of this cake may be directly related to the regional speciality of Sintra.
S & I: Puff pastry dough, sweet egg cream and preserved fig-leaf gourd filling. H & C: The origin of this cake may be directly related to the regional speciality of Sintra.
S & I: Puff pastry dough, custard filling with coconut, sweet egg cream and cinnamon, half a cherry. H & C: Variation of the Pastel de Nata, sometimes made from the same base, to which other decorations and toppings may […]
S & I: Puff pastry dough, custard filling. H & C: An original recipe that can be traced to the Santa Maria de Belém Monastery (order of Hieronymites) in Lisbon, produced and sold since 1837 under the name Pastel de […]
S & I: Puff pastry dough, Russian cream filling, sprinkled with icing sugar and decorated with cinnamon cross pattern H & C: It is known as the Mil-Folhas in Oporto and Northern Portugal, where it is particularly large and challenging […]
S & I: Puff pastry dough, sweet egg cream filling, topped with chocolate fondant (dark), sugar icing (white) or sweet egg cream. H & C: Dating back to the 19th century, this French speciality is an improvement (attributed to Carême, […]
S & I: Puff pastry dough, butter cream or chantilly cream filling, sweet egg cream or fios de ovos, caramelised sugar coating. H & C: Hard-to-find cake, maybe originated from the regional speciality of Alcobaça (cornucopias filled with sweet egg […]
S & I: Puff pastry dough, sweet egg cream filling and hard icing ‘lid’. H & C: Due perhaps to the level of expertise required in its production, this cake is particularly hard to find.
S & I: Puff pastry dough, pastry cream filling, caramelised sugar coating. H & C: A formal variation of the Parra with its two halves joined by pastry cream. Originally from Costa da Caparica and made popular by Chef Carlos […]
S & I: Puff pastry dough, sweet egg cream coating, finished with sprinkled granulated sugar or sugar glaze. H & C: This may be the Palmier, and one of the Portuguese cakes with the most variations. Although we do not […]
S & I: Direct variation of the Palmier Recheado: sweet egg cream filling, sprinkled with icing sugar or brushed with jelly H & C: The dough is worked into the shape of butterfly wings. Not a particularly well known variety.
S & I: Puff pastry dough, sweet egg cream filling. H & C: The oldest variation of the Palmier simples, also known in central Portugal as Riscadinho. Although nowadays it can be found in various forms, it was originally rectangular, […]
S & I: Puff pastry dough H & C: It is most commonly found in fan or five-fingered shapes, but is also available in more elaborate forms, varying greatly in size, thickness and configuration.