In Portugal there are so many traditional sweets that it is virtually impossible to know every single one, (although tasting them all seems an interesting challenge). As many of them are famous international stars, such as the custard tarts, I thought in choosing some less known but equally tasty Portuguese sweets.
With great difficulty, I chose 7 portuguese pastries that, from the North to the South, passing through the islands and less famous options, show how our country pastry goes far beyond the size of our borders.
#1 North – Portuguese Bacon Pudding (Pudim Abade de Priscos)
Originally from Braga and from the hands of an abbot, this pudding has a particularity. In addition to eggs, sugar, Port wine, lemon and cinnamon, to make an Abade de Priscos pudding you must add a piece of fat bacon. It sounds really strange, but it actually works.
#2 Beiras region – Sernancelhe chocolat chestnuts (Castanhas de chocolatede Sernancelhe)
Within the area of the Beiras, chestnuts were so important in people’s diet that, even before the Romans, the chestnut trees were called the “trees of bread.” Fleeing from the trio eggs-sugar-almond common in typical Portuguese pastries and sweets, this recipe joins chestnuts, chocolat, cottage cheese and grated coconut. Different but a must eat.
#3 Central region – Tomar slices (Fatias de Tomar)
Another delicacy created in a convent. The story is told that this was the preferred dessert at the Convent of Christ in Tomar. If we wanted to make them at home, we would need two dozen eggs, a kilo of sugar and a special pan, created purposely to make this specialty.
#4 Alentejo – Puff pastry cakes (Bolo folhado)
Very well kneaded dough, a little bit of lard, a touch of brandy, stuffed with a typical kind of pie melon marmelade and sprinkled with sugar. These typical Alentejo cakes may not be conventual but at breakfast or as afternoon snack, accompanying a good cup of coffee, are a true marvel.
#5 Algarve – Fig cheese (Queijo de figo)
As a dessert or as an entree, this sweet joins together several icons of the Algarvian gastronomy: fig, almond, medronho brandy, fennel seeds, lemon and spices. It is also known as May cheese because it is tradition to eat it on the 1st of May.
#6 Madeira – Madeira honey cake (Bolo de mel de cana)
Besides honey, it contains nuts (nuts, almonds), spices (fennel, cinnamon, cloves), orange, lemon and Madeira wine. It is preserved for a long time (more than a year). In Madeira, it is tradition to eat the last cakes from the previous year and to make a new batch on December 8, Day of Our Lady of the Conception, starting the Christmas festivities.
#7 Azores – Azorean sweet bread (Bolo de massa sovada)
It is a typical Azorean sweet bread, required presence in all the festivities and islands. Although the recipe varies slightly from island to island and from family to family, it is a sweet bread made with flour, eggs, butter, sugar and milk (some recipes have potatoes or lemon). The dough is kneaded before leaving it to rise and hence comes its name. Traditionally it is cooked in a wood-fired oven. It can be eaten any time of day or meal, alone, with butter or with any kind of marmelade or jam.