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Pastel de Tentúgal

Serves 4 to 6 Pastry vegetarian, Breads & Pastry

Pastel de Tentúgal

Pastel de Tentúgal hails from the small town of Tentúgal, nestled near Coimbra, where it's traditionally crafted with a deft hand and an eye for simplicity. This sweet delight is a staple at Portuguese family tables, often enjoyed as a special treat during festive occasions, though it's cherished any time a touch of indulgence is desired. Passed down through generations, the recipe reflects the region's unpretentious approach to cooking, with ingredients measured by intuition rather than scales.

Pastel de Tentúgal features ethereal pastry layers that dissolve into a luscious filling of sweetened egg yolks and almonds, with a buttery crust lightly dusted with confectioners' sugar, offering a delightful contrast of textures and flavors.

Ingredients

  • 300 gpaper-thin tentúgal pastry — or filo
  • 8egg yolks
  • 300 gsugar
  • 150 mlwater
  • 60 gground almonds
  • 60 gbutter — melted, for brushing
  • 2 tbspconfectioners' sugar — for dusting

Method

  1. Begin by separating 8 egg yolks and allowing them to come to room temperature. This ensures a smoother texture when mixed with other ingredients. Meanwhile, melt 60 g of butter in a small saucepan over low heat, then set aside to cool slightly.
  2. In a medium saucepan, combine 300 g of sugar and 150 ml of water. Stir gently to dissolve the sugar, then bring the mixture to a gentle boil over medium heat. Continue boiling until the syrup reaches a soft thread consistency, where a small amount dropped into cold water forms a thin thread.
  3. Once the syrup is ready, remove it from the heat and allow it to cool slightly. Gradually whisk in the room-temperature egg yolks, stirring continuously to prevent curdling. Return the mixture to low heat and add 60 g of ground almonds, stirring constantly until the custard thickens and coats the back of a spoon.
  4. Preheat your oven to 180°C (350°F). Lay out the 300 g of paper-thin tentúgal pastry on a clean, flat surface. Brush each sheet lightly with the melted butter, ensuring even coverage to prevent the pastry from drying out during baking.
  5. Spoon a generous amount of the almond custard mixture onto one end of each pastry sheet. Carefully roll the pastry around the filling, folding in the sides as you go to create a neat, sealed package. Place the pastries seam-side down on a baking tray lined with parchment paper.
  6. Bake the pastries in the preheated oven for 15-20 minutes, or until they are golden brown and crisp. The pastries should feel firm to the touch and have a light, flaky texture.
  7. Remove the pastries from the oven and allow them to cool slightly on a wire rack. Once cooled, dust them generously with 2 tbsp of confectioners' sugar before serving. Enjoy the Pastel de Tentúgal warm or at room temperature, savoring the delicate balance of crisp pastry and rich almond custard.
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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