📝 About This Recipe
Originating from the historic patisseries of Santo Tirso, the Jesuíta is a crown jewel of Portuguese baking, named after the robes of Jesuit monks. This exquisite pastry features layers of shatteringly crisp puff pastry filled with a luscious egg jam (doce de ovos) and topped with a signature crackly cinnamon-infused royal icing. It is a masterclass in texture, balancing the buttery richness of the dough with the sweet, spiced crunch of the topping.
🥗 Ingredients
The Pastry Base
- 2 sheets Rectangular Puff Pastry (high-quality all-butter variety, chilled)
- 1 tablespoon All-purpose flour (for dusting the work surface)
The Sweet Filling (Doce de Ovos)
- 4 Egg yolks (strained through a fine-mesh sieve)
- 100 grams Granulated sugar
- 50 ml Water
- 1 piece Cinnamon stick
- 1 strip Lemon peel (yellow part only)
The Royal Icing Topping
- 1 large Egg white (at room temperature)
- 200 grams Icing sugar (sifted)
- 1 teaspoon Ground cinnamon (plus extra for dusting)
- 1/2 teaspoon Lemon juice (to stabilize the icing)
👨🍳 Instructions
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1
Begin by preparing the 'Doce de Ovos' filling. In a small saucepan, combine the granulated sugar, water, cinnamon stick, and lemon peel. Bring to a boil over medium heat until it reaches 103°C (217°F) or a light syrup consistency (about 3-4 minutes).
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2
Remove the syrup from the heat and discard the cinnamon stick and lemon peel. Let it cool slightly for 2 minutes.
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3
In a bowl, lightly whisk the 4 egg yolks. Slowly pour the warm syrup into the yolks in a thin stream, whisking constantly to prevent the eggs from curdling.
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4
Return the mixture to the saucepan over low heat. Stir continuously with a spatula until the cream thickens enough to coat the back of a spoon. Do not let it boil. Transfer to a bowl, cover with plastic wrap touching the surface, and chill completely.
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5
Preheat your oven to 200°C (400°F) and line a large baking sheet with parchment paper.
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6
Prepare the royal icing by whisking the egg white with the lemon juice until frothy. Gradually add the sifted icing sugar and ground cinnamon, whisking until you have a thick, glossy, and spreadable paste.
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7
Unroll the first sheet of chilled puff pastry onto a lightly floured surface. Spread a thin, even layer of the cooled egg jam over the entire surface.
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8
Place the second sheet of puff pastry directly on top of the first, aligning the edges perfectly. Press down gently to remove any air bubbles.
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9
Using an offset spatula, spread the royal icing topping evenly over the top layer of the pastry. It should be a smooth, opaque white-brown layer.
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10
Using a sharp knife or a pizza cutter, cut the pastry into tall isosceles triangles (the traditional 'monk's hood' shape). Aim for bases about 5-6cm wide.
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11
Carefully transfer the triangles to the prepared baking sheet, leaving at least 3cm of space between them as they will expand significantly.
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12
Bake for 10 minutes at 200°C, then reduce the oven temperature to 170°C (340°F) and bake for another 15-20 minutes until the pastry has risen and the icing is crisp and lightly golden.
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13
Turn off the oven and leave the door slightly ajar for 5 minutes; this helps the icing set into its characteristic crackly texture.
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14
Remove from the oven and allow to cool completely on a wire rack before serving. The icing will harden further as it cools.
💡 Chef's Tips
Always use the puff pastry straight from the fridge; if it gets too warm, the layers won't rise properly. When adding the syrup to the yolks, temper them slowly to ensure a silky smooth egg jam without lumps. For the cleanest cuts, dip your knife in hot water and wipe it dry between each slice of the unbaked pastry. If your icing is too runny, add more sugar; if it's too thick to spread, add a few drops of water until it reaches the consistency of toothpaste. Store these in an airtight container at room temperature, but they are best enjoyed on the day they are made for maximum crunch.
🍽️ Serving Suggestions
Serve with a warm 'Bica' (Portuguese Espresso) to balance the sweetness of the icing. Pair with a small glass of chilled Tawny Port wine for a sophisticated dessert experience. Arrange on a vintage silver platter dusted with extra cinnamon for a beautiful tea-time presentation. Accompany with a side of fresh berries or a dollop of unsweetened whipped cream to cut through the richness.