Travesseiros de Sintra
Sintra’s “pillows”: puff pastry filled with almond and egg cream, dusted with sugar. They’re eaten warm, straight out of the oven, alongside queijadas.
Ingredients
- 1 sheet of puff pastry
- 100 g ground almonds
- 100 g sugar
- 4 egg yolks
- 50 ml water
- Sugar for dusting
How to make it at home
- Boil the water with the sugar to make a light syrup.
- Off the heat, add the almonds and yolks and cook over a very low heat, stirring, until thick.
- Leave the cream to cool.
- Cut the pastry into rectangles, put a spoonful of cream on each and fold them like a cushion, sealing the edges.
- Bake at 200 °C for about 15–20 minutes and dust with sugar while hot.
The trick: In Sintra people order them in twos: one isn’t enough.