Jesuit

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 royal icing. Given how difficult this coating is to make, a simpler version with almond and egg white coating is often used. There are two additional size variations — the larger Cardeal (Cardinal) and the smaller Seminarista (Seminarist).