19 de December, 2024
Portuguese gastronomy is widely recognized for its richness and diversity, captivating palates worldwide and influencing cuisines in many countries. Iconic dishes like Brazilian feijoada, Japanese tempura, and Hawaiian malasadas are examples of how Portugal has left its mark on global culinary traditions. Among these contributions are the traditional Portuguese desserts, a true cultural treasure that combines history, creativity, and flavor.
Portuguese confectionery, especially conventual sweets, carries a unique heritage that deserves to be explored and savored. And it goes far beyond the famous Pastel de Belém!! In this article, we highlight 12 of the best sugary delights you simply must try! Discover the origins, curiosities, and recipes of each, and embark on this gastronomic journey with us.
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The variety of sweets in Portugal is enormous. Among the most fascinating are conventual sweets, deeply rooted in the country’s religious history and monastic practices.
During the 15th and 16th centuries, monasteries and convents were centers of culinary production. Egg whites were used to starch liturgical garments and clarify wine, leaving behind an excess of egg yolks. The nuns ingeniously transformed these yolks into sweets, giving rise to many of Portugal’s iconic desserts.
Following the Liberal Revolution of 1820, all convents and monasteries in Portugal were dissolved in 1834. While nuns were allowed to reside in these spaces until the end of their lives, conventual sweets became a vital source of income for religious communities, spreading their recipes throughout the country.
In the early 19th century, near the Jerónimos Monastery in Belém, a sugar refinery and small shop began selling custards tarts as a means of survival after the monastery’s closure during the Liberal Revolution. Visitors to the area, drawn by the grandeur of the Jerónimos Monastery and the Belém Tower, began enjoying “Pastéis de Belém”, the famous Portuguese Custard Tarts. In 1837, the pastries were officially produced in facilities adjoining the sugar refinery using a secret recipe from the monastery, thus creating the iconic Pastéis de Belém.
The Pastel de Belém is the original, produced exclusively in Belém with the monastery’s secret recipe. The Pastel de Nata, on the other hand, is its popularized version, found in bakeries worldwide.
Portuguese desserts are renowned for their vibrant colors, such as the orange hue of egg yolks, and their simple yet rich ingredients: eggs, sugar, almonds, and cinnamon. While these desserts are often calorie-dense (yes, very much so!), they offer an unforgettable sensory experience. No diet stands a chance against their temptation!
Ovos moles are a type of Portuguese sweet made mainly from egg yolks and sugar. They have a creamy consistency and are used both as a filling and a topping for various Portuguese desserts. I often say that ovos moles are to Portuguese sweets what condensed milk is to Brazilian desserts.
Ovos moles are a symbol of the Aveiro region, recognized with a Protected Geographical Indication (PGI) by the European Union, ensuring their quality and traditional recipe. They were created in the 16th century at the Convento de Jesus de Aveiro. After the dissolution of the convents in 1834, the recipe was preserved by the maid of the convent’s last nun.
The nuns used egg yolks with sugar and water to make sweets that were placed in wafers. Yes! In Aveiro, ovos moles are served in wafers shaped like fish and shells, or in small hand-painted barrels.
Originating from the convents, Barriga de Freira mixes egg yolks, sugar, almonds, and breadcrumbs, creating a creamy and dense texture. It is said that the name refers to the shape, which resembles the habits of nuns.
Hailing from the Royal Monastery of the Clarissas in Coimbra, these pastries are filled with egg sweet and almonds, baked in a thin, crunchy pastry. They are an iconic example of Portuguese conventual sweets.
Perhaps the most famous Portuguese sweet, Pastel de Nata originated at the Jerónimos Monastery in Lisbon. Its puff pastry and creamy, slightly caramelized filling have earned it worldwide fame.
Created at the Tentugal convent, these are filled with ovos moles and wrapped in an extremely thin, delicate pastry that melts in your mouth.
Found in several regions of the country, this dessert is made with egg yolks, sugar, and almonds. The recipe varies slightly depending on the region, but the flavor is always unforgettable.
It is believed that cornucópias were created in Alcobaça, at the Coz Monastery. These are crunchy cones traditionally filled with ovos moles. Their shape is inspired by a horn, which in ancient times symbolized fertility and abundance. The Alcôa bakery, located in front of the Alcobaça Monastery, is one of the most traditional places to try this delicious treat.
Although its popularity has grown in Brazil, quindim has Portuguese origins and is an example of how Portugal’s confectionery has influenced other cultures. While in Brazil it is made with grated coconut, in Portugal, almonds are used instead.
Available in various versions, such as the creamier Pão de Ló de Ovar, it is a light and fluffy sponge cake.
Originating from Torres Vedras, this pastry combines white beans with sugar, almonds, and egg yolks, resulting in a surprising flavor.
These pastries are filled with egg sweet and almonds, wrapped in puff pastry, and are a specialty of the town of Sintra. The recipe was possibly invented during World War II at the traditional Pastelaria Piriquita, founded in 1862.
The Pudim Abade de Priscos, a traditional delicacy from Braga, is one of the few recipes revealed by Father Manuel Joaquim Rebelo, who served in the parish of Priscos for nearly 50 years. Created at the request of the director of the Female Primary School of Braga, this pudding combines Port wine and sliced fatty bacon, preferably from Chaves or Melgaço, resulting in a creamy and gelatinous texture that melts in the mouth. A finalist of the 7 Wonders of Portuguese Sweets, it is celebrated as a masterpiece of Portuguese cuisine.
Similar to rice pudding, aletria is made with thin strands of pasta (similar to fine noodles) cooked in milk, sugar, egg yolks, and flavored with cinnamon and lemon. It is a traditional dessert, especially during festive seasons like Christmas.
Also known as Sericá, it is a typical conventual dessert from the Alentejo region, with Indian roots. It is a type of soufflé, moist and made with sugar, flour, eggs, milk, lemon, and cinnamon, usually served with Elvas plums in syrup (oval-shaped and juicy in texture), another typical regional treat. It is generally baked in a clay dish and can be enjoyed hot or cold.
Discovering Portuguese sweets is diving into a world of flavors and stories that reflect the cultural richness of the country. If you wish to relocate in Portugal and enjoy this delicious cuisine daily, rely on the specialized consultancy from Atlantic Bridge. Turn your dreams into reality in a country that is a true feast for the senses!
Author:
Silvia Resende
