Queijadas de Sintra

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.

• Prep time: 40 min
• Cook time: 25 min
• Difficulty: Medium
• Calories: 654
• Protein: 22 g
• Carbs: 84 g
• Fat: 23 g

Ingredients

• 166.7 g Wheat flour ( sifted )
• 80 ml Mineral water ( lukewarm )
• 20 g Minimum butter sweet ( softened )
• 266.7 g Fresh cheese ( drained and smoothed )
• 200 g White sugar
• 4 piece Egg ( yolks only )
• 0.7 tsp Cinnamon ground
• 0.7 pinch Gray sea salt

Instructions

1. Preparing the dough

   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. Cheese filling

   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. Shaping

   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. Baking

   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.

Chef's tips

• 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.

Storage

Store at room temperature in an airtight container for up to 3 days. Do not refrigerate to maintain the crispness.