📝 About This Recipe
Hailing from the mystical town of Sintra, these 'pillows' (Travesseiros) are a crowning jewel of Portuguese Doçaria Conventual. They feature a shatteringly crisp, multi-layered puff pastry that yields to a warm, velvety heart of sweet almond and egg yolk cream. This recipe captures the essence of the legendary Piriquita bakery, offering a decadent balance of nutty richness and delicate sugar-dusted crunch.
🥗 Ingredients
The Pastry
- 2 sheets Rectangular Puff Pastry (High-quality, all-butter variety is essential)
- 1/2 cup Granulated Sugar (For dusting the work surface and the pastries)
- 1 tablespoon Flour (For light dusting if the pastry is sticky)
The Doce de Ovos (Egg Cream Filling)
- 250 grams Granulated Sugar
- 125 ml Water
- 1 piece Cinnamon Stick
- 1 strip Lemon Peel (Yellow part only, no white pith)
- 6 large Egg Yolks (Strained through a fine-mesh sieve to remove membranes)
- 100 grams Ground Almonds (Blanched and very finely ground (almond flour))
- 1/2 teaspoon Ground Cinnamon (Optional, for a deeper spice profile)
👨🍳 Instructions
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1
Begin by making the sugar syrup: Combine the 250g sugar, water, cinnamon stick, and lemon peel in a small saucepan over medium heat.
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2
Boil the syrup without stirring until it reaches the 'ponto de fio' (thread stage), which is approximately 103°C (217°F). The syrup should feel slightly tacky between two fingers. Remove the cinnamon and lemon peel.
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3
In a separate bowl, stir the ground almonds into the strained egg yolks until a thick paste forms.
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4
Tempering the eggs: Slowly pour a thin stream of the hot sugar syrup into the egg and almond mixture, whisking constantly to prevent the eggs from scrambling.
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5
Return the entire mixture to the saucepan and place over low heat. Stir continuously with a wooden spoon for 3-5 minutes until the cream thickens enough to see the bottom of the pan when scraping. Do not let it boil.
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6
Transfer the almond cream to a glass bowl, cover with plastic wrap touching the surface (to prevent a skin), and let it cool completely. This can be done a day in advance.
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7
Preheat your oven to 200°C (400°F) and line a large baking sheet with parchment paper.
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8
Dust your work surface with a mixture of flour and granulated sugar. Unroll the chilled puff pastry sheets. If they are too thick, roll them out slightly into a thin rectangle.
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9
Cut the pastry into rectangles approximately 12cm x 15cm (about 5x6 inches).
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10
Place a generous tablespoon of the cooled almond cream in the center of each rectangle, spreading it slightly into a log shape but leaving the edges clear.
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11
Fold the pastry into a 'pillow' by folding one long side over the filling, then the other, overlapping them slightly. Gently press the open ends to seal them without flattening the puff layers.
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12
Place the Travesseiros on the baking sheet, seam-side down. Lightly brush the tops with a tiny bit of water and sprinkle generously with granulated sugar.
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13
Bake for 20-25 minutes until the pastry is puffed high and has turned a deep, golden brown. The sugar on top should be slightly caramelized.
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14
Remove from the oven and immediately roll the hot pastries in extra granulated sugar for that signature Sintra finish.
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15
Allow to cool for at least 10 minutes before serving. The filling will be extremely hot!
💡 Chef's Tips
Always use cold puff pastry; if the dough gets too warm, the layers won't rise properly. Straining the egg yolks is the secret to a professional, smooth cream without any 'eggy' smell. Don't overfill the pastries, or the cream will leak out and burn on the baking sheet. If you want an even crispier base, bake them on a preheated pizza stone or a heavy-duty baking tray. For an authentic touch, ensure the almond flour is very fine; if it's coarse, pulse it in a food processor with a tablespoon of the recipe's sugar.
🍽️ Serving Suggestions
Serve warm with a small cup of strong Portuguese 'bica' (espresso). Pair with a glass of chilled Ginjinha (sour cherry liqueur) for a true Sintra experience. They are wonderful alongside a glass of sweet Port wine or Moscatel de Setúbal. Serve as a mid-afternoon treat (lanche) with a pot of Earl Grey tea. Top with a very light dusting of cinnamon if you prefer a spicier aroma.