Queijadas de Sintra
Ingredients
- 166.7 gWheat flour (sifted)
- 80 mlMineral water (lukewarm)
- 20 gUnsalted butter (softened)
- 266.7 gFresh cheese (drained and smoothed)
- 200 gWhite sugar
- 4 pcEgg (yolks only)
- 0.7 tspCinnamon ground
- 0.7 pinchGray sea salt
Method
An ultra-thin, crispy pastry crust holding a dense fresh cheese filling. The top is scorched brown from high heat, releasing aromas of cinnamon and caramelized sugar.
- 1
On the work surface, mix flour with butter and water. Knead until the dough is smooth and elastic. it should no longer stick to your fingers. Let it rest for 30 minutes under a cloth.
- 2
Pass the fresh cheese through a fine sieve to break all lumps. Add sugar and cinnamon, then incorporate the egg yolks one by one. The mixture must be perfectly smooth and coat the spatula.
- 3
Roll out the dough as thinly as possible, almost transparent. Cut out disks using a pastry cutter. Line buttered tartlet molds with the dough.
- 4
Fill the molds three-quarters full. Bake at 220°C. The queijadas are ready when the filling is set and brown spots appear on top.
Frequently asked questions
How do you get this dish right?
- Sieving the cheese is the crucial step to avoid lumps in the final texture.
- Roll the dough until it is almost transparent; that's what creates the crunch.
How long does this dish keep?
Store at room temperature in an airtight container for up to 3 days. Do not refrigerate to maintain the crispness.
