Best 3 Portuguese Queijadas Recipes
In the realm of Portuguese pastries, nestled between the delicate custard tarts and the flaky bolos, lies a delectable treat known as queijadas. These exquisite cheese cakes, originating from the charming town of Sintra, have captivated taste buds for centuries with their soft, velvety texture and symphony of flavors. Embark on a culinary journey to discover the secrets behind this timeless classic, as we present a curated collection of queijada recipes. From the traditional Sintra queijadas, boasting a rich filling enveloped in crispy filo pastry, to the ethereal almond queijadas, where the nutty essence of almonds harmonizes with the creamy cheese, each recipe promises an unforgettable gustatory experience. Let your senses be tantalized as you explore the delightful variations of queijadas, ranging from the gluten-free alternatives, catering to dietary preferences, to the savory iterations, adding a piquant twist to the classic recipe.
Let's cook with our recipes!
QUEIJADAS DE SINTRA (PORTUGUESE CHEESE TARTS WITH CINNAMON)
Portuguese towns and cities alike are incredibly proud of their traditional sweets and pastries. Sintra, a beautiful hill town not far outside of Lisbon, is understandably proud of this recipe. It is believed that this recipe dates from the 14th Century! The actual recipe is, understandably, a close-guarded ages old secret, but this is a close approximation that I found on the internet. I visited Sintra a few years ago and was amazed at how wonderful these tarts tasted! These keep longer than most pastries if stored in an airtight container. (I'm not too sure of the yield - what I have provided is an approximation).
Provided by Shannon Cooks
Categories Tarts
Time 4h20m
Yield 20 serving(s)
Number Of Ingredients 10
Steps:
- For the pastry: Combine the flour and salt in a large bowl.
- With a pastry blender, cut in the shortening until the texture of fine meal.
- Forking briskly, drizzle just enough ice water over the mixture to make it hold together.
- Shape into a ball, wrap in wax paper, and refrigerate several hours.
- Meanwhile, prepare the filling: In a food processor fitted with the metal chopping blade (or in a blender or electric mixer set at highest speed), process the mozzarella, butter, sugar, and cinnamon about 60 seconds nonstop until smooth and creamy.
- Scrape down the work bowl sides with a rubber spatula and beat 60 seconds longer.
- Note: It will take longer for the electric mixer to reduce the mixture to creaminess, perhaps 3 to 4 minutes of steady beating.
- Add the egg yolks, one at a time, beating well after each addition.
- Add the flour and pulse the motor on once or twice to blend.
- Transfer the mixture to a small bowl; cover and chill several hours.
- When ready to bake the queijadas, preheat the oven to 400 degrees Fahrenheit.
- Divide the pastry in half and roll, first one half, then the other, as thin as paper, on a lightly floured pastry cloth with a lightly floured, stockinette-covered rolling pin.
- Cut into rounds with a 3 1/2 inch cutter.
- Also re-roll and cut the scraps.
- Fit the pastry into plain or fluted tart tins measuring 2 1/2 inches across the top.
- Set the tins on baking sheets, then half-fill each tart shell with the cheese mixture.
- Bake uncovered for 18 to 20 minutes, just until the filling is puffy and a rich amber brown.
- Remove the tarts from the oven, cool until easy to handle; then using a small pointed knife, gently pry the tarts from the tins.
- Serve at room temperature.
QUEIJADAS DE FEIJAO (PORTUGUESE BEAN TARTS)
Posted in reply to a request. I found this in a reply to someone else's request on another board. The recipe was not very detailed, sorry. I beleive that the filling is to be baked in little puff pastry shells. Times amd yield are a guess.
Provided by Evamyth
Categories Dessert
Time 1h5m
Yield 24 tarts
Number Of Ingredients 5
Steps:
- Combine the water and sugar to make a caramel.
- Add the margarine and beans, cook for a few moments.
- Let cool completely and add the 12 yolks.
- Beat 2 egg whites and add to the mix.
- Bake at 350 degrees for 45 minutes.
- When cool, dust with confectioner's sugar.
PORTUGUESE QUEIJADAS
A traditional Portuguese dessert - the recipe is right from my mom's kitchen. These are soooo yummy!! Hope you enjoy them!
Provided by Graybert
Categories Dessert
Time 55m
Yield 20-25 serving(s)
Number Of Ingredients 5
Steps:
- Mix the eggs well.
- Add sugar and mix.
- Add cooled butter and mix.
- Add milk and flour, mix well.
- Spray a muffin tin with Pam cooking spray.
- Fill muffin tins 3/4 full with mixture.
- Place in a 325 oven for approximately 3/4 of an hour.
- If you want, you can sprinkle some with cinnamon when they come hot out of the oven.
Tips:
- Use fresh ingredients. This will help ensure that your queijadas are flavorful and delicious.
- Don't overmix the batter. Overmixing can make the queijadas tough.
- Let the batter rest for at least 30 minutes before baking. This will help the flavors to develop.
- Bake the queijadas in a preheated oven. This will help them to rise evenly.
- Don't overbake the queijadas. Overbaking can make them dry and crumbly.
- Let the queijadas cool completely before serving. This will help them to set and firm up.
Conclusion:
Queijadas are a delicious and easy-to-make Portuguese pastry. They are perfect for breakfast, lunch, or dessert. With a few simple tips, you can make sure that your queijadas turn out perfect every time. So what are you waiting for? Give this recipe a try today!
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