Queijada de Sintra

Ingredients

• 400 gfresh curd cheese
• 250 gsugar
• 6eggs
• 60 gall-purpose flour — for the filling
• 1 tbspground cinnamon
• 200 gall-purpose flour — for the paper-thin shells
• 40 gbutter — for the shells
• 100 mlwarm water — for the shells
• 1 pinchfine sea salt

Method

1. Start by bringing the 6 eggs and 40 g of butter to room temperature. This ensures they blend smoothly into the batter, which is crucial for the texture of Queijada de Sintra. Place the butter in a small bowl and let it sit out while you prepare the other ingredients.
2. In a large mixing bowl, combine 400 g of fresh curd cheese and 250 g of sugar. Use a wooden spoon or spatula to mix them together until the sugar is fully dissolved and the mixture is creamy. This step is important to ensure the sugar is evenly distributed, which will prevent graininess in the final product.
3. Add the room temperature eggs to the cheese and sugar mixture, one at a time, stirring well after each addition. This gradual incorporation helps maintain a smooth batter and prevents the mixture from curdling.
4. Sift 60 g of all-purpose flour and 1 tablespoon of ground cinnamon into the bowl. Gently fold them into the batter using a spatula, ensuring there are no lumps. The flour will help set the queijadas, while the cinnamon adds a traditional flavor.
5. In a separate bowl, prepare the pastry dough by mixing 200 g of all-purpose flour, 40 g of softened butter, 100 ml of warm water, and a pinch of fine sea salt. Knead the dough until it becomes smooth and elastic, which should take about 5 minutes. The dough should not stick to your hands and should feel pliable.
6. Roll out the dough on a lightly floured surface to a thickness of about 2 mm. Cut out circles slightly larger than the molds you are using, and gently press the dough into the molds, trimming any excess. This thin pastry will hold the filling and should be even to ensure uniform baking.
7. Pour the cheese mixture into the prepared pastry shells, filling them about three-quarters full. Place the filled molds on a baking sheet to catch any spills and ensure even heat distribution.
8. Bake in a preheated oven at 180°C (350°F) until the tops are golden brown and slightly blistered, about 25-30 minutes. The queijadas should have a slight wobble in the center when you gently shake the tray, indicating they are set but still soft inside.
9. Remove the queijadas from the oven and let them cool in the molds for about 10 minutes before transferring them to a wire rack. Dust with additional ground cinnamon if desired, and serve them warm or at room temperature to best enjoy their creamy texture.