Queijadas de Évora
Ingredients
- 166.7 gWheat flour (sifted)
- 33.3 gUnsalted butter (softened)
- 66.7 mlMineral water (lukewarm)
- 0.7 pinchGray sea salt
- 266.7 gFresh cheese (well drained)
- 200 gWhite sugar
- 4 pcEgg (yolks only)
- 0.7 tspCinnamon powder
- 166.7 gSheep's milk fresh cheese (drained)
Method
A thin, crispy crust holding a dense and creamy cheese center. Cinnamon and egg yolks provide that typical golden hue and a cooked sugar aroma that fills the kitchen.
- 1
Mix the flour with the butter until crumbly. Add water and a pinch of salt. Knead until the dough is smooth and elastic. Let rest for 30 minutes under a cloth.
- 2
Pass the fresh cheese and the sheep's milk cheese (requeijão) through a fine sieve. They must be perfectly smooth, without any lumps, to ensure a creamy center.
- 3
Vigorously mix the sugar and egg yolks until the mixture whitens. Stir in the smoothed cheeses and cinnamon. The mixture must be homogeneous.
- 4
Roll out the dough very thinly, almost transparent. Cut out discs and line small buttered molds. The dough should slightly exceed the edges.
- 5
Fill the molds three-quarters full. Bake at 200°C until the crust is golden brown and the top shows some brown caramelization spots.
Frequently asked questions
How do you get this dish right?
- The dough must be rolled as thin as a sheet of tissue paper.
- Do not overmix after adding the cheese to maintain texture.
- Wait for complete cooling before unmolding to avoid breaking the crust.
How long does this dish keep?
Store at room temperature in an airtight container for 2 days. Do not refrigerate, as it softens the pastry.
