Editorial content from Empório Portugal. Traditional recipes may vary by region, family, and cook.
About the recipe
The pampilho is a regional sweet associated with Santarém and Ribatejo pastry.
It is presented elongated, with golden dough enveloping a sweet filling of eggs or almond, according to local tradition.
As in many Portuguese recipes, there are variations by region, family, and cook.
Ingredients
- 400 g of flour
- 150 g of sugar
- 100 g of butter
- 3 eggs
- Grated lemon peel
- 1 teaspoon of baking powder
- 200 g of egg sweet or almond filling
- 1 yolk for brushing
Preparation method
- Mix flour, sugar, butter, eggs, zest, and baking powder until a homogeneous dough forms.
- Let it rest for 30 minutes covered.
- Roll out the dough into a thin rectangle and place the filling along it.
- Roll tightly to form a long cylinder.
- Brush with yolk and bake at 180 °C until golden.
- Cool before cutting into angled slices.
- Serve with tea or coffee.
Tips from Empório Portugal
- The filling should not be excessive to facilitate rolling.
- Cut with a sharp knife to maintain shape.
- Storing in a closed container prolongs freshness.
Possible substitutions in Brazil
- Homemade or store-bought egg sweet works as filling.
- Butter can be partially replaced with margarine, with loss of aroma.
Pairing
Black tea or coffee.
Editorial note from Empório Portugal
This recipe is part of the editorial curation of Empório Portugal, developed from Portuguese culinary tradition. Like all traditional recipes, it may vary according to region, family, and cook.
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