Portuguese
Travesseiros de Sintra
These tender puff pastry pillows from Sintra are filled with a rich almond and egg-yolk cream scented lightly with cinnamon. They are served warm, with the pastry shattering under a snowy dusting of sugar.
Ingredients
- Massa folhada, well chilled250g
- Granulated sugar120g
- Water60ml
- Lemon peel1 small strip
- Blanched ground almonds80g
- Egg yolks3
- Ground cinnamon1 small pinch
- Plain flour, for dusting1 tbsp
- Beaten egg, for brushing1 tbsp
- Powdered sugar, for finishing1 tbsp
Method
- Put the sugar, water, and lemon peel in a small pan and bring to a boil without stirring until the syrup reaches ponto de fio, about 107°C, or falls from a spoon in a thin thread.
- Remove the lemon peel, stir in the ground almonds, and cook over low heat for 1 to 2 minutes until thick and fragrant.
- Take the pan off the heat and let the almond mixture cool for 5 minutes so it will not scramble the yolks.
- Beat the egg yolks in a bowl, whisk in a spoonful of the warm almond mixture to temper them, then stir the yolks back into the pan.
- Cook over very low heat, stirring constantly, until the filling thickens to a soft paste, then mix in the cinnamon and let it cool completely.
- Heat the oven to 220°C and line a baking tray with parchment paper.
- On a lightly floured surface, roll the chilled massa folhada into a thin rectangle about 3mm thick and cut it into 2 rectangles.
- Place half of the almond egg cream along the centre of each rectangle, leaving the edges clear.
- Fold the pastry over the filling into a plump pillow shape, overlap the seam underneath, and gently press the short ends closed.
- Transfer the pastries seam-side down to the tray and brush lightly with beaten egg.
- Bake for 15 to 18 minutes until puffed, deeply golden, and crisp.
- Let the travesseiros rest for 5 minutes, then dust generously with powdered sugar and serve warm.
Common questions
Can I substitute store-bought puff pastry or make the filling without almonds?
Yes—good-quality store-bought puff pastry works well if it’s well chilled. For the filling, almonds are essential to the classic flavor, but you can replace up to half with hazelnuts; the texture and taste will change.
How long does the filling and assembly usually take?
Plan on about 25 to 35 minutes for the filling, including cooling, and another 15 to 20 minutes to assemble and shape. Keep the pastry cold the whole time so it stays crisp and puffs properly.
What are the most common mistakes to avoid?
The main mistakes are boiling the syrup too long, scrambling the yolks, and overfilling the pastries. Also avoid working with warm pastry. If the filling is too hot or loose, the pastry can leak and bake soggy.
How should I store Travesseiros de Sintra after baking?
Store them in an airtight container at room temperature for up to 1 day. For longer storage, refrigerate for 2 to 3 days, though the pastry softens. Recrisp briefly in a hot oven before serving, not the microwave.
How are they best served, and can I make them ahead?
They’re best served warm or at room temperature, dusted generously with powdered sugar. You can make the filling a day ahead and chill it, then assemble and bake the pastries close to serving for the best texture.