Editorial content from Empório Portugal. Traditional recipes may vary by region, family, and cook.
About the recipe
Pastéis de Santa Clara are associated with the conventual tradition of Coimbra, with a rich filling of eggs and almonds.
The thin dough holds an intense cream, ideal for serving in small portions with coffee.
Ingredients
- Thin pastry for pastries
- 250 g of sugar
- 120 ml of water
- 180 g of ground almonds
- 8 egg yolks
- 1 tablespoon of butter
- Sugar for dusting
Preparation method
- Prepare a light sugar syrup.
- Add almonds and cook until thickened.
- Incorporate sifted egg yolks off the heat.
- Let the filling cool.
- Roll out the dough, fill, and seal the pastries.
- Bake until golden and dust with sugar.
Tips from Empório Portugal
- The filling should be thick.
- The dough needs to be thin to balance the sweetness.
- Sift the egg yolks for a clean texture.
Possible substitutions in Brazil
- Almond flour replaces ground almonds.
- Baked pastry dough is a possible adaptation, although less delicate.
Pairing
Coffee, black tea, or Portuguese sparkling wine. Content intended for those over 18 years old. Drink responsibly.
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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