Doce Portugal: A Celebration of Portuguese Desserts

By Coledown Kitchen

Embark on a delectable journey through the vibrant flavors of Portugal with Doce Portugal: A Celebration of Portuguese Desserts. From the sun-kissed shores of Lisbon to the charming streets of Porto, this cookbook invites you to indulge in the rich culinary heritage of Portugal's sweet traditions. Discover the secrets behind beloved classics like Pastéis de Nata and Bolo de Bolacha, and explore tantalizing creations such as Lampreia de Ovos and Cornucópias. With easy-to-follow recipes, and fascinating insights into Portuguese dessert culture, Doce Portugal is your passport to experiencing the irresistible allure of Portuguese sweets. Whether you're a seasoned chef or a novice in the kitchen, this cookbook is sure to inspire you to recreate the magic of Portuguese desserts in your own home. Get ready to satisfy your sweet tooth and embark on a culinary adventure that celebrates the sweetness of life in Portugal!

• Language: English
• Publisher: Coledown Kitchen
• Release date: Feb 11, 2024
• ISBN: 9798224522637

Book preview

Introduction

Welcome to Doce Portugal – a delightful exploration of the sweet tapestry that is Portuguese dessert culture. Embark on a culinary voyage with us as we unveil the secrets of time-honored recipes passed down through generations, each one a cherished piece of Portugal's rich culinary heritage.

In this cookbook, we've gathered an assortment of delectable treats that define the essence of Portuguese sweets – from the iconic pastéis de Nata to lesser-known gems that will surely become new favorites.

Bem-vindo! Welcome to the sweet side of Portugal!

Pastel de Nata Extravaganza

The pastel de nata is the crown jewel of Portuguese pastry. This chapter is a celebration of Lisbon’s iconic custard tart, also known as a pastel de Belém. Each variation brings a unique twist to this classic, turning a beloved tradition into an extravagant journey of flavors.

The history of pastéis de Nata dates back to the early 19th century, to the iconic city of Lisbon, Portugal. Legend has it that these custard-filled pastries were first created by Catholic monks at the Jerónimos Monastery in the neighborhood of Belém. Seeking a way to use up leftover egg yolks after starching their habits with egg whites, the resourceful monks ingeniously concocted a recipe that would soon become a culinary treasure.

Initially known as "pastéis de Belém or pastéis de nata de Belém," these pastries gained immense popularity among locals and visitors alike. The monks kept their recipe a closely guarded secret, passing it down through generations and selling the delectable treats exclusively at the monastery's adjoining bakery.

However, in the 1830s, political upheaval led to the closure of many convents and monasteries in Portugal, including the Jerónimos Monastery. Determined to preserve their beloved pastry tradition, the monks entrusted their recipe to a nearby sugar refinery, Casa Pastéis de Belém, where it was meticulously reproduced.

Today, Casa Pastéis de Belém still stands, welcoming visitors from far and wide to indulge in these heavenly pastries.

Classic Pastéis de Nata

Begin your journey with the timeless elegance of Classic Pastéis de Nata. This quick and easy recipe captures the essence of Portugal's pastry culture with its flaky layers and velvety custard. Each bite is a symphony of textures and flavors, transporting you to the bustling bakeries of Lisbon.

Ingredients:

- 17.6 oz (500g) puff pastry

- 2 cups (500ml) whole milk

- 1 cinnamon stick

- 1 cup (200g) granulated sugar

- 4 tablespoons (32g) all-purpose flour

- 6 large egg yolks

- 1 teaspoon vanilla extract

- Powdered sugar for dusting

Serving Size: 12 pastries

Instructions:

1. Preheat your oven to 475°F (245°C).

2. Roll out the puff pastry and cut into squares to fit your tart molds.

3. In a saucepan, heat the milk with the cinnamon stick until just simmering. Remove the cinnamon stick.

4. In a bowl, whisk together sugar, flour, egg yolks, and vanilla extract until smooth.

5. Gradually pour the warm milk into the egg mixture, whisking constantly.

6. Return the mixture to the saucepan and cook over medium heat, stirring continuously until thickened.

7. Fill the pastry-lined molds with the custard