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Regional Sweets

Here we leave some suggestions for a typical regional desert to sweeten your taste.

Queijadas de Sintra


2 tablespoons of flour
12 fresh cheeses (small)
500 grams of sugar
24 egg yolks

For the dough:
200 grams of flour
1 egg
75 grams of butter
salt and water


Knead the flour with the butter, add the egg, a bit of salt and water and keep kneading until it acquires a good consistency. Mix it well, make a ball and let it rest for 30 minutes.

The filling:

Mix the shattered fresh cheeses with the egg yolk and the sugar, add a bit of flour to make the cream become more consistent.

With the rolling pin, stretch the dough with 2mm thick and line half of it with muffin cups. Place the muffin cups in a tray and fill them with the filling. Bake them in the oven for 30 minutes.

Travesseiros de Sintra

Ingredients for the dough:

400g of pastry
Powder sugar

For the filling:
200g of sugar
1dl of water
10 egg yolks
50g of peeled almonds


Mix the pastry with the sugar and stretch the dough has thin has possible. In a pan, simmer, mix the water with the sugar until it almost boils. Mix the almonds, the cinnamon and the yolks and add it to the previous syrup.

Continue mixing until it thickens, remove from the fire and let it rest. Cut the dough in triangles and fill with the egg yolk. Bend the sides to get a rectangular shape. Put the resulting pillows in a tray sprinkled with flour and cook it in the oven for 25 minutes. Serve them sprinkled with the powder sugar before serving.

Areias de Cascais


250g of margarine
150g of sugar
400g of flour


Pre-heat the oven to 225ºC. Place the margarine and the sugar in a bowl and mix them until you have an uniform crean. Then add the powder an mix until it is well embodied, make small balls with the tines of a fork and place the tray in the oven for about 15 to 20 minutes. Meanwhile, mix the sugar and cinnamon to sprinkle the “Areias” has soon has they come out of the oven.

Nozes de Cascais

Ingredients for the nuts:

125g de almonds
125g of sugar
1dl of water
Some powder sugar
20 medium nuts

For the cover:

250g of sugar
1dl of water
3 drops of lemon juice or vinegar
and egg yolks


Peel and grind the almonds. Boil the sugar with a bit of water until it becomes a syrup. In a bowl, mix the yolk well and add the syrup and the grindded almonds. Cook in simmer mixing with a wooden spoon back and forth. Put the caramel in a plate and let it cool completely. Then, with the resulting dough with the eggs and the almonds make small balls, with the help of the powder sugar, decorating them with half a nut in the top.

Meanwhile, prepare the caramel with sugar and boiling water until it reaches 125ºC. Remove the pan from the fire and add the lemon juice, with the help of two forks pass the balls in the caramel and put them to dry over a greased surface with olive or almond oil. After well dried, remove the excessive caramel with a scissor and put them in paper muffin cups.