Type

Produtos de padaria, de pastelaria, de confeitaria ou da indústria de bolachas e biscoitos

Description

Sweet of conventual origin, whose dough is obtained from the combination of water and flour and whose creamy filling results from the mixture of yolk and egg with sugar syrup. It comes in the form of a stick or half-moon, or miniatures, sprinkled or not with powdered or granulated sugar and cinnamon (this is only used in the half-moon shape). The puff pastry is thin, almost transparent, golden brown in color, with darker ridges. The filling is brownish-yellow, has a flavor of egg, sugar and cinnamon and melts in the mouth.

History

The tradition of manufacturing arises in the Convent of Nossa Senhora da Natividade, founded in 1565 in the village of Tentúgal. In the convent's income and expense books, reference is made to the sugar and wheat flour used in the production of “pastries”. The associated know-how never escaped from the town of Tentúgal, not even to the surrounding rural areas, with production having always been concentrated in the town.

Geographic production area

Freguesias

Instructions for use

At any time of the day or as a prestigious snack or dessert.

Commercial presentation

Individually, on the trays in which it was cooked; packed in cardboard packaging; or frozen, for later cooking.

Conservation conditions / Durability

Cooked pastry: kept in a cool, dry place for 10 days for pastries sprinkled with sugar and 15 days for pastries without sprinkled sugar. Raw pastry: stored in a refrigerated place at a temperature between 4º and 8º C, for 4 days. Frozen pastry: stored in environments with temperatures between -18º to -20º C.

Bibliography/Source

Textotos extraídos de, “Produtos Tradicionais Portugueses”, Ministério da Agricultura, do Desenvolvimento Rural e das Pescas, Secretaria de Estado do Desenvolvimento Rural, Direcção-Geral de Desenvolvimento Rural, Lisboa 2001, Coordenadora Geral – Ana Soeiro