Portuguese
Queijadas de Sintra
These small pastries from Sintra have a paper-thin, crisp shell filled with sweet fresh cheese, egg yolk, and cinnamon. They are best served just warm, when the filling is softly set and fragrant.
Watch it madeO Costa (O Costa Good Taste) · 4:30
Ingredients
- Plain flour85g, plus extra for dusting
- Cold unsalted butter or lard10g
- Fine sea salt1 pinch
- Cold water35ml, as needed
- Fresh Portuguese requeijão or well-drained fresh cow's cheese150g
- Caster sugar90g
- Egg yolk1 large
- Whole egg1 small
- Plain flour1 teaspoon
- Ground cinnamon1/2 teaspoon
- Lemon zest1/4 teaspoon, optional
- Butterfor greasing the tins
Method
- Make the pastry by rubbing 10g cold butter or lard into 85g flour with a pinch of salt until sandy.
- Add the cold water little by little and knead briefly until a firm, smooth dough forms.
- Cover the dough and rest it at room temperature for 30 minutes.
- Heat the oven to 220°C and lightly butter 4 small queijada or muffin tins.
- Pass the requeijão through a fine sieve or mash it very smoothly with a fork.
- Beat the cheese with the sugar until creamy, then mix in the egg yolk, whole egg, 1 teaspoon flour, cinnamon, and lemon zest if using.
- Roll the rested dough very thinly on a floured surface, almost translucent, and cut 4 rounds large enough to line the tins.
- Press the dough rounds into the tins, letting the edges sit slightly above the rim, and trim any thick excess.
- Divide the cheese filling among the pastry cases, filling them nearly to the top.
- Bake for 15 to 18 minutes, until the pastry is crisp and the filling is puffed, lightly browned, and just set.
- Let the queijadas cool in the tins for 5 minutes, then unmould carefully and serve warm or at room temperature.
Common questions
Can I substitute requeijão in Queijadas de Sintra if I can’t find it locally?
Yes. Use well-drained fresh cow’s cheese, ricotta that’s been drained overnight, or a mix of ricotta and a little cream cheese. The filling should be smooth, mild, and not wet, or the tarts can turn runny.
How long does Queijadas de Sintra take from start to finish?
Plan for about 1 hour 15 minutes total. That includes 30 minutes resting the dough, about 15 minutes mixing and shaping, and 15 to 18 minutes baking, plus a few minutes cooling before unmoulding.
What are the most common mistakes when making Queijadas de Sintra?
The biggest issues are using cheese that’s too wet, rolling the pastry too thick, and overbaking. Also avoid overworking the dough; it should stay tender. The pastry is meant to be very thin and slightly crisp, not breadlike.
How should I store Queijadas de Sintra, and can I make them ahead?
Store cooled queijadas in an airtight container in the fridge for up to 3 days. Bring to room temperature before serving, or warm briefly in a low oven. They’re best the day they’re baked, but still good the next day.
What is the best way to serve Queijadas de Sintra?
Serve them slightly warm or at room temperature, ideally with coffee or tea. A light dusting of cinnamon or powdered sugar works well, but they’re already sweet enough. They’re delicate, so unmould carefully and let them cool a few minutes first.