S & I: Rectangular shape made from sweet dough, egg yolk and almond flour filling. H & C: Very common in Northern Portugal, considered a variation of the Pastel de Feijão and the Lamego. We were not able to establish […]

S & I: Sweet dough, slivered almonds, often complemented with slivered peanuts. Jelly glazing. H & C: Tartlet, a pastry style Popular in France both in terms of composition and size. Commonly found in automatic vending machines as it keeps […]

S & I: Sweet dough, pastry filling (in tartlet form) or chantilly cream filling (in the taller Bom Bocado form). Fresh fruit or preserves, finished with jelly glazing to prevent oxidation. H & C: The chantilly cream variation is the […]

S & I: Sweet dough, custard filling, flavoured with lemon. H & C: Variation of the Bom Bocado shaped like a tartlet (lower in height but with a larger diameter). In great demand among individuals who do not find one […]

S & I: Sweet dough, custard filling flavoured with lemon, candied cherries or dried fruits. H & C: Cylinder-shaped variation of the Bom Bocado. The different shape calls for the addition of candied cherries or dried fruit to reduce the […]

S & I: Sweet dough, custard filling, flavoured with lemon. H & C: May predate the better-known and more popular Pastel de Nata due to its similarity with the Pastel de Leite described in Caderno de Manjares de Leite, from […]