Let’s Eat: Travesseiro de Sintra

by | Jun 22, 2016 | Food | 4 comments

Let’s Eat: Travesseiro de Sintra

by | Jun 22, 2016 | Food | 4 comments

Imagine a pastry so good that people actually travel miles just to have it. Imagine it’s rectangular shape, the puff pastry crust giving it a shape resembling a pillow, the top covered with sugar and steam coming out of it because it was served to you hot. You look at this pastry, pick it up and tentatively bite down on it. You feel the puff pastry break in thousand pieces, the sugar coats your lips and inside a sweet almond and egg cream finishes the bliss of flavours inside your mouth.
Don’t feel bad if you were too eager and burnt your tongue. It’s part of the experience and these delicious pastries never really taste the same when eaten cold. The fun part is that you will probably keep burning your tongue over and over again because they are so tasty and it’s almost impossible to stop eating them. Next time that you are in Sintra you must try these delicious pastries from the café called “A Piriquita”. Every time I’m in Portugal, a trip to Sintra is a must do – just to eat at least three of these pastries and drink a cold hot chocolate.
Fun Fact: Travesseiro means pillow in Portuguese. This pastry is called The Pillow of Sintra due to its shape and softness.

Warning: I haven’t attempted to try this recipe at home yet so it remains untested. Also, know that the pastries never taste the same way outside Sintra.

Travesseiro de Sintra Recipe
09

You Will Need
  • 400g of puff pastry
  • 100ml of water
  • 300g of sugar
  • 150g grounded almonds
  • 1 teaspoon of cinnamon
  • 4 egg yolks
Getting Your Hands Dirty
  • Defrost puff pastry at room temperature if frozen
  • Add the sugar and water in a saucepan and heat it over medium heat. When it starts boiling, wait 5 minutes and remove from heat
  • In a bowl mix the grounded almonds, cinnamon and egg yolks
  • Pour the egg yolks, almonds and cinnamon mixture into a sauce pan
  • Add the water and sugar mixture very slowly into the egg yolk mixture – keep stirring while pouring the water and sugar
  • Cook the mixture on a medium heat stirring until it thickens – once thickened take from heat and allow to cool down
  • Preheat the oven to 200º
  • Spread white flour on a surface and then spread the puff pastry
  • Cut the pastry into rectangles
  • Add a tablespoon of the egg and almond mixture in the middle of the rectangle
  • Fold the rectangle and press on the sides – giving the appearance of a “pillow”
  • Repeat the process with the rest of your puff pastry rectangles
  • Place the pastries on a tray with baking paper
  • Bake for 25 minutes or until golden

How About You?

Have you tried the Travesseiro de Sintra yet?
Did you enjoy it?

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