Editorial content from Empório Portugal. Traditional recipes may vary by region, family and cook.
About the recipe
Pastéis de Santa Clara are linked to the convent tradition of Coimbra, with a rich filling of eggs and almonds.
The thin pastry holds an intense cream, ideal in small portions with coffee.
Ingredients
- Thin pastry for the cases
- 250 g of sugar
- 120 ml of water
- 180 g of ground almonds
- 8 egg yolks
- 1 tablespoon of butter
- Sugar for dusting
Method
- Prepare a light sugar syrup.
- Add the almonds and cook until thickened.
- Fold in the sieved yolks off the heat.
- Leave the filling to cool.
- Roll out the pastry, fill and seal the pastéis.
- Bake until golden and dust with sugar.
Tips from Empório Portugal
- The filling must be thick.
- The pastry should be thin to balance the sweetness.
- Sieve the yolks for a clean texture.
Possible substitutions in Brazil
- Almond flour replaces ground almonds.
- Baked shortcrust is a possible adaptation, though less delicate.
Pairing
Coffee, black tea or Portuguese sparkling wine. Content intended for people over 18 years of age. Drink in moderation.
Regional and family variations may change ingredients, quantities and method.
Recipes from Empório Portugal are shared for cultural and culinary purposes. Adjust ingredients for dietary needs, allergies and professional advice.
This recipe is part of the editorial curation of Empório Portugal, developed from Portuguese culinary tradition. Like every traditional recipe, it may vary by region, family and cook.
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