Queijadas de Sintra

Ingredients

Equipment Needed

• •Mini muffin tin or traditional queijada molds
• •7-8cm round pastry cutter
• •Rolling pin
• •Fine-mesh sieve for draining cheese

Instructions

1. 1

   Make the pastry

   Combine the flour and salt in a bowl. Add the cold butter and lard, working quickly with your fingertips or a pastry cutter until the mixture resembles coarse breadcrumbs with some pea-sized pieces remaining. Add the ice water one tablespoon at a time, mixing with a fork until the dough just comes together. It should be shaggy, not smooth. Press into a flat disk, wrap in plastic, and refrigerate for at least 30 minutes.

   The lard is traditional and gives that distinctive flaky texture. If you can't find it, all butter works, but the shell won't shatter quite the same way.
2. 2

   Prepare the cheese

   While the dough chills, prepare your cheese. If using queijo fresco, drain it in a fine-mesh sieve for at least 20 minutes, pressing gently to remove excess liquid. The cheese should be as dry as possible. If it's wet, your filling will be too loose. Crumble it finely with your hands or press through a sieve.

3. 3

   Make the filling

   In a large bowl, combine the drained cheese with the sugar. Work it together with a wooden spoon until well blended. Add the egg yolks one at a time, mixing thoroughly after each. Stir in the flour, cinnamon, and salt. The filling should be smooth but thick, not pourable. If it seems too wet, add another teaspoon of flour. Let it rest while you roll the pastry.

   Taste the filling before you add it to the shells. It should be sweet with a distinct tang from the cheese, and the cinnamon should be present but not overwhelming.
4. 4

   Roll and shape the shells

   Heat your oven to 220°C (425°F). On a lightly floured surface, roll the chilled dough very thin, about 2mm. Thinner than you think. The shells should be almost translucent. Cut rounds with a 7-8cm cutter and press each into the cups of a mini muffin tin or traditional queijada molds. The dough should come about two-thirds up the sides. Don't worry about perfection; rustic edges are traditional.

   Traditional queijada molds are small and straight-sided, about 5cm across. Mini muffin tins work well. Regular muffin tins are too large.
5. 5

   Fill and bake

   Spoon the filling into each shell, filling to just below the rim. Don't overfill; the filling puffs slightly as it bakes. Bake for 18-20 minutes, until the tops are golden brown with darker spots and the pastry is deeply golden and crisp. The filling will dome and may crack slightly. This is correct.

6. 6

   Cool and serve

   Let the queijadas cool in the tin for 5 minutes, then carefully transfer to a wire rack. They're fragile when hot. Serve at room temperature. The shell should shatter when you bite through it, giving way to the soft, sweet, tangy filling. These are best eaten within a day or two, though they'll keep in an airtight container for three days.

Chef Tips

• •The cheese is everything. Queijo fresco is a fresh, unaged Portuguese cheese with a mild tang. If you can't find it, ricotta drained overnight works as a substitute, though it's not quite the same. Avoid cream cheese; it's too rich and masks the delicate flavor.
• •Portuguese cinnamon (canela) is softer and sweeter than cassia. If you can find true Ceylon cinnamon, use it. The difference is subtle but real.
• •The shells must be thin. Paper-thin. If your dough is too thick, the pastry won't crisp properly and you'll lose that shattering texture that makes queijadas special. Roll it until you can almost see through it.
• •In Sintra, they don't dust these with anything. No powdered sugar, no extra cinnamon. The beauty is in the simplicity. Resist the urge to decorate.

Advance Preparation

• •The pastry dough can be made up to 2 days ahead and refrigerated, or frozen for up to 1 month. Thaw overnight in the refrigerator before rolling.
• •The filling can be made a few hours ahead and refrigerated. Bring to room temperature before filling the shells.
• •Baked queijadas are best within 24 hours but will keep in an airtight container at room temperature for up to 3 days. Do not refrigerate; it softens the shells.

Frequently Asked Questions

Nutrition Information

1 serving (about 45g)