Editorial content from Empório Portugal. Traditional recipes may vary by region, family, and cook.
About the recipe
Tentúgal pastries are emblematic sweets from the Coimbra region, known for their extremely thin dough and egg filling.
The homemade version requires delicacy: the contrast between crispy dough and soft cream is the heart of the recipe.
Ingredients
- Filo pastry or very thin dough
- 10 egg yolks
- 220 g of sugar
- 120 ml of water
- Lemon peel
- Melted butter for brushing
- Powdered sugar
Preparation method
- Prepare the egg sweet with sugar, water, lemon, and yolks.
- Let the filling cool.
- Cut sheets of thin dough and brush with butter.
- Place a small amount of filling.
- Fold into an elongated shape and seal the ends.
- Bake until golden and sprinkle with sugar.
Tips from Empório Portugal
- Cold filling prevents the dough from getting soggy.
- Filo pastry is the most practical adaptation in Brazil.
- Do not overfill to avoid leaking.
Possible substitutions in Brazil
- Ready-made filo pastry replaces traditional handmade dough.
- Firm egg sweet makes assembly easier.
Pairing
Coffee or black tea. No mandatory alcoholic beverage.
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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