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Jesuíta

Serves 4 to 6 Pastry vegetarian, Breads & Pastry

Jesuíta

Jesuíta hails from Santo Tirso, a small town in the north of Portugal, where simplicity and indulgence find harmony. Traditionally enjoyed as a sweet treat during afternoon coffee breaks or after a hearty meal, this pastry embodies the unpretentious charm of home-cooked delights. The recipe is passed down through generations, with local hands measuring ingredients by feel rather than scale.

When you bite into a Jesuíta, expect a crisp, buttery puff pastry layered with lush pastry cream, crowned with a glossy, sweet meringue. The sprinkle of flaked almonds adds a nutty crunch, contrasting beautifully with the sugary, tender layers beneath. It's a pastry that speaks silently of care, crafted for moments of quiet pleasure.

Ingredients

  • 500 gpuff pastry
  • 300 gpastry cream
  • 2egg whites — for the royal icing
  • 250 gconfectioners' sugar — for the royal icing
  • 100 gflaked almonds
  • 50 gsugar

Method

  1. Preheat your oven to 200°C (392°F) and line a baking sheet with parchment paper. Roll out the 500 g puff pastry on a lightly floured surface until it's about 3 mm thick. Cut the pastry into triangles, roughly 10 cm on each side, and place them on the prepared baking sheet, leaving space between each piece to allow for expansion during baking.
  2. In a medium bowl, whisk together 2 egg whites until they form soft peaks. Gradually add 250 g confectioners' sugar, continuing to whisk until the mixture is smooth and glossy. This will be your meringue topping, which should hold its shape but still be spreadable.
  3. Spread a thin layer of 300 g pastry cream over each triangle of puff pastry, leaving a small border around the edges. Be careful not to overfill, as the cream will expand slightly during baking. The pastry cream should be smooth and thick, ensuring it stays in place on the pastry.
  4. Gently spread the meringue mixture over the pastry cream on each triangle, using a spatula to create an even layer. The meringue should cover the pastry cream completely, sealing in the edges to prevent any leakage during baking.
  5. Sprinkle 100 g flaked almonds evenly over the meringue-topped pastries. Press them lightly into the meringue to ensure they adhere well. This will add a crunchy texture and a nutty flavor to the finished Jesuíta.
  6. Bake the pastries in the preheated oven for about 15-20 minutes, or until the meringue is lightly golden and the pastry is puffed and crisp. The almonds should be toasted, and the meringue should have a slight sheen. Remove from the oven and let them cool on a wire rack.
  7. Once cooled, dust the pastries with 50 g sugar for a sweet finish. Serve the Jesuítas at room temperature, allowing the flavors to meld and the textures to shine. The contrast between the crisp pastry, creamy filling, and crunchy almonds is best appreciated when the pastries have cooled slightly.
Cover of Authentic Portuguese Cuisine
From the cookbook

Authentic Portuguese Cuisine

This recipe is from Authentic Portuguese Cuisine by Yassine Sbiti — the Portuguese volume in the ComidaTime International Cuisines series.

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