S & I: Puff pastry dough, egg cream filling, caramelised sugar coating. H & C: The slits cut into the puff pastry dough give the cake the appearance of a leaf and also serve as steam vents. As with other […]

S & I: Puff pastry dough, baker’s cream, sliced apple finished with jelly to prevent oxidation. H & C: Originally elliptical in shape, today it is most commonly found in rectangular form. It is one of the few cakes to […]

S & I: Puff pastry dough, covered with sweet egg cream and shredded coconut or shredded coconut paste. H & C: More common in Oporto and Northern Portugal.

S & I: Puff pastry dough, sweet egg cream filling and lateral coating, sprinkled with icing sugar. H & C: As with other puff pastries, the slits on the top work as vents for releasing steam as water evaporates from […]

S & I: Puff pastry dough, sweet egg cream coating and sugar glaze. H & C: A formal variation of the Brisa achieved by twisting a rectangle of puff pastry dough twice, giving it its characteristic shape. It is occasionally […]

S & I: Puff pastry dough, sweet egg cream coating and sugar glaze H & C: Although often claimed to have originated in Leiria and derived from the regional speciality of Brisas do Lis, we do not find the two […]

S & I: Puff pastry dough, doce de ovos coating and sugar glaze. H & C: More common in Oporto and Northern Portugal. In Central and Southern Portugal it is more common in a miniature form called the Argola Dourada […]

S & I: Puff pastry dough, sweet egg cream filling and lateral coating, topped with royal icing and decorated with an almond. H & C: Known in Oporto and Northern Portugal as the Satélite (Satellite); it is a cylindrical variation […]

S & I: Puff pastry dough, sweet egg cream filling, preserved fig-leaf gourd and cinnamon. Royal icing coating, crushed almonds and egg white. H & C: Derived from the convent speciality of Santo Tirso, the original Jesuíta is coated with […]

S & I: Puff pastry dough, pastry cream, preserved fig-leaf gourd and cinnamon filling. Royal icing coating and cross. H & C: Very similar to the Jesuíta, we were told that it also originated in Santo Tirso. Although its name […]

S & I: Puff pastry dough, pastry cream, preserved fig-leaf gourd and cinnamon filling, royal icing coating and decorative burning in jelly. H & C: French cake attributed to a Swiss pastry chef in Dinard, who allegedly chose the French […]

S & I: Puff pastry dough, buttercream or chantilly cream and sweet egg cream filling, sprinkled with icing sugar. H & C: Variation on the brioche dough version of Almofada; the filling may vary from shop to shop.