Editorial content from Empório Portugal. Traditional recipes may vary by region, family and cook.
About the recipe
Pastéis de Tentúgal are emblematic sweets from the Coimbra region, known for their extremely thin pastry and egg filling.
The home version calls for a light touch: the contrast between shattering pastry 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
Method
- Prepare an egg yolk sweet with sugar, water, lemon peel and yolks.
- Leave the filling to cool.
- Cut sheets of thin pastry and brush with butter.
- Add a small amount of filling.
- Fold into an elongated shape and seal the ends.
- Bake until golden and dust with sugar.
Tips from Empório Portugal
- A cold filling keeps the pastry crisp.
- Filo pastry is the most practical adaptation outside Portugal.
- Do not overfill or the filling will leak.
Possible substitutions in Brazil
- Ready-made filo replaces traditional hand-pulled pastry.
- A firm egg yolk sweet makes assembly easier.
Pairing
Coffee or black tea. No alcoholic drink is required.
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.
Send it to the Empório Portugal community. Submitted recipes are reviewed before any publication.
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