Pastéis de Santa Clara

Ingredients

Equipment Needed

• •Food processor for grinding almonds
• •Heavy-bottomed saucepan
• •Rolling pin
• •8cm round cutter
• •Fork for sealing
• •Fine-mesh sieve for dusting

Instructions

1. 1

   Make the dough

   In a large bowl, combine the flour and salt. Make a well in the center. Add the egg, softened butter, and white wine. Mix with your hands, bringing the dough together until it forms a smooth, elastic ball. It should be pliable but not sticky. If too dry, add wine by the teaspoon. If too sticky, dust with flour. Knead for 2 to 3 minutes until silky. Wrap tightly and rest at room temperature for at least 1 hour.

   The wine isn't for flavor. It helps the dough crisp in the oven. Avó Leonor used vinho verde. Any dry white works.
2. 2

   Grind the almonds

   Process the blanched almonds in a food processor until they form a fine meal. Be careful not to overprocess or they'll turn to butter. You want a sandy texture, like coarse flour. Some tiny pieces are fine. That's character.

3. 3

   Make the filling

   In a heavy saucepan, combine the ground almonds, sugar, egg yolks, cinnamon, and lemon zest. Cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens and pulls away from the sides of the pan, about 8 to 10 minutes. It should be thick enough to hold its shape when mounded. Remove from heat and let cool completely. The filling must be cold before shaping or it will melt through the dough.

   Stir without stopping. The moment you look away, the yolks will scramble. Low heat, patience, constant motion.
4. 4

   Roll the dough thin

   Preheat the oven to 180°C (350°F). Line two baking sheets with parchment. Divide the rested dough into four pieces. Work with one piece at a time, keeping the rest covered. On a lightly floured surface, roll the dough as thin as you can manage, nearly translucent, about 1mm thick. The nuns rolled theirs thin enough to read prayers through. You're aiming for paper, not cardboard.

5. 5

   Cut and fill

   Using a round cutter about 8cm in diameter, cut circles from the dough. Place a heaping teaspoon of cooled filling in the center of each circle. Don't overfill. The temptation is real, but overfilled pastéis burst in the oven. Fold the dough over to form a half-moon and press the edges firmly with a fork to seal. The fork marks aren't decoration. They're insurance.

6. 6

   Bake until golden

   Arrange the pastéis on the prepared baking sheets, leaving space between them. Bake for 18 to 20 minutes, rotating the pans halfway through, until deep golden and crisp. The edges should be starting to brown. Remove to a wire rack and let cool for 10 minutes.

7. 7

   Dust and serve

   Dust the cooled pastéis generously with powdered sugar through a fine sieve. Let it snow on them. Serve at room temperature. They're best the day they're made, when the pastry is at its crispest, but they'll keep in an airtight container for 2 to 3 days. If they last that long.

Chef Tips

• •The dough must rest. Skip this step and it will shrink back as you roll, fighting you the whole way. An hour minimum. Overnight in the refrigerator is even better.
• •If you can't find blanched almonds, blanch your own. Pour boiling water over raw almonds, let sit 2 minutes, drain, and slip off the skins. Dry them completely before grinding.
• •The filling thickens considerably as it cools. If it seems slightly loose in the pan, it's probably perfect. If it's already stiff while hot, you've gone too far.
• •Work quickly once the dough is rolled. It dries out fast. Cover any circles waiting to be filled with a clean kitchen towel.

Advance Preparation

• •The dough can be made a day ahead and refrigerated. Bring to room temperature for 30 minutes before rolling.
• •The filling can be made 2 days ahead and refrigerated. It firms up when cold, which actually makes it easier to handle.
• •Once baked, the pastéis are best eaten within 24 hours. The pastry loses its crispness over time.

Frequently Asked Questions

Nutrition Information

1 serving (about 40g)