📝 About This Recipe
Originating from the Carmelite Convent of Tentúgal in the 16th century, these ethereal pastries are a masterpiece of Portuguese 'Doçaria Conventual'. They feature a paper-thin, shatteringly crisp dough that encases a rich, velvety heart of 'doce de ovos' (egg jam). This recipe celebrates the delicate balance between the translucent, hand-stretched pastry and the intense, sun-colored custard that defines Portuguese heritage baking.
🥗 Ingredients
The Delicate Pastry (Massa)
- 500 grams High-protein bread flour (Sifted; high gluten content is essential for stretching)
- 250 ml Water (Lukewarm)
- 1 tablespoon Melted lard or clarified butter (For the dough elasticity)
- 1 pinch Fine sea salt
The Golden Egg Filling (Doce de Ovos)
- 12 large Egg yolks (Strained through a fine mesh to remove membranes)
- 250 grams Granulated sugar
- 125 ml Water
- 1 piece Cinnamon stick
- 1 strip Lemon peel (Yellow part only)
Assembly and Finishing
- 150 grams Clarified butter (Melted, for brushing between layers)
- 1/4 cup Powdered sugar (For dusting)
👨🍳 Instructions
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1
Prepare the filling first: In a heavy-bottomed saucepan, combine the sugar, water, cinnamon stick, and lemon peel. Bring to a boil over medium heat without stirring.
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2
Cook the syrup until it reaches the 'ponto de fio' (thread stage), which is approximately 103°C (217°F). The syrup should fall from a spoon forming a thin, short thread.
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3
Remove the syrup from the heat, discard the cinnamon and lemon, and let it cool for 10 minutes. Slowly whisk the strained egg yolks into the warm syrup in a steady stream.
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4
Return the pan to low heat. Stir constantly with a wooden spoon in a figure-eight motion until the mixture thickens to a heavy custard consistency. Do not let it boil, or the eggs will scramble. Transfer to a bowl and cool completely.
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5
For the dough: Mix the flour, salt, melted lard, and lukewarm water in a stand mixer with a dough hook. Knead for 15-20 minutes until the dough is incredibly smooth, elastic, and no longer sticks to the bowl.
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6
Divide the dough into 12 equal balls. Lightly coat them with a thin film of oil, cover with a damp cloth, and let them rest for at least 30 minutes to relax the gluten.
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7
The 'Tentúgal Stretch': Lay a clean white cotton sheet over a large table. Take one dough ball and roll it out slightly. Using the backs of your hands, gently stretch the dough from the center outwards until it is translucent and covers a large area—it should be thin enough to read a newspaper through.
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8
Trim the thick edges of the stretched dough to create a large rectangle. Brush the surface very lightly with melted clarified butter.
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9
Fold the dough rectangle over itself several times to create a strip of about 6-8 layers, brushing lightly with butter between each fold. You should end up with a long, multi-layered rectangle roughly 15cm wide.
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10
Place two tablespoons of the cooled egg filling at one end of the strip. Fold the sides of the dough inward over the filling to seal the edges.
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11
Roll the pastry loosely into a cylindrical shape (like a small log). The ends should remain slightly ruffled and open to allow steam to escape, creating the signature 'accordion' look.
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12
Preheat your oven to 220°C (425°F). Place the pastries on a baking sheet lined with parchment paper. Brush the tops generously with clarified butter.
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13
Bake for 10-15 minutes, or until the pastry is a deep golden brown and exceptionally crisp. Watch closely as they can burn quickly due to the thinness.
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14
Remove from the oven and let them cool slightly on a wire rack. While still warm, dust heavily with powdered sugar.
💡 Chef's Tips
Use a high-protein '00' or bread flour to ensure the dough can stretch without tearing. If the dough tears during stretching, don't panic; the layering process will hide small holes. Clarified butter (ghee) is superior to regular butter here because it contains no water, ensuring the pastry stays crisp. Always strain your egg yolks through a fine sieve to remove the chalaza and membrane for a perfectly smooth filling. Work in a draft-free room to prevent the ultra-thin dough from drying out before you can fold it.
🍽️ Serving Suggestions
Serve warm to experience the maximum contrast between the hot custard and cold powdered sugar. Pair with a chilled glass of 10-year-old Tawny Port or a sweet Madeira wine. A strong, bitter espresso (bica) perfectly balances the intense sweetness of the egg filling. Traditionally served on a white lace doily to emphasize their delicate, monastic origin. Enjoy within a few hours of baking; the humidity from the filling will eventually soften the crisp crust.