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PortugueseAuthentic Cuisine

Travesseiro de Sintra

Serves 4 to 6 Pastry vegetarian, Breads & Pastry

Travesseiro de Sintra

In the misty hills of Sintra, the Travesseiro de Sintra emerges from ovens as a cherished pastry, holding the essence of its namesake town. Traditionally enjoyed with a strong espresso or a glass of sweet port, this treat is not just reserved for special occasions. It's a staple of the local cafés, where its presence is as comforting as the morning sun peeking through the clouds.

Biting into a Travesseiro is an experience of delicate layers giving way to a sweet, almond-rich filling. The puff pastry crisps to a golden hue, shattering with each bite, while the interior remains luxuriously soft and nutty. A dusting of caster sugar crowns the pastry, adding a final touch of sweetness that harmonizes with the subtle aroma of almonds, leaving a lasting impression on the palate.

Ingredients

  • 500 gpuff pastry
  • 200 gground almonds
  • 6eggs
  • 250 gsugar
  • 120 mlwater
  • 1 tspalmond extract
  • 100 gcaster sugar — for rolling the hot pastries

Method

  1. Start by preheating your oven to 200°C (392°F). Roll out the 500 g puff pastry on a lightly floured surface until it is about 3 mm thick. Cut the pastry into rectangles approximately 10 cm by 15 cm. Set these aside on a baking sheet lined with parchment paper.
  2. In a medium saucepan, combine 250 g sugar and 120 ml water. Place over medium heat and stir until the sugar dissolves completely. Allow the mixture to come to a gentle boil without stirring, until it reaches a light syrup consistency. This should take on a slightly golden hue and should coat the back of a spoon.
  3. While the syrup is cooking, separate the 6 eggs, placing the yolks in a large mixing bowl. Add 200 g ground almonds and 1 tsp almond extract to the yolks. Mix until smooth and well combined, ensuring there are no lumps from the almonds.
  4. Once the syrup is ready, slowly pour it into the egg and almond mixture, whisking constantly to prevent the eggs from cooking. This will create a smooth, thick custard. Continue to whisk until the mixture is well incorporated and slightly cooled.
  5. Spoon a generous amount of the almond custard onto each rectangle of puff pastry, leaving a small border around the edges. Fold the pastry over the filling, pressing the edges to seal, creating a pillow shape. Use a fork to crimp the edges for a secure seal.
  6. Brush the tops of the pastries with a little beaten egg to give them a golden finish. Sprinkle 100 g caster sugar over the tops for added sweetness and a slight crunch once baked.
  7. Place the pastries in the preheated oven and bake for about 15-20 minutes, or until they are puffed and golden brown. The pastry should be crisp and the filling should have set but still be slightly soft to the touch.
  8. Remove from the oven and allow to cool slightly on a wire rack. Serve the Travesseiros de Sintra warm, dusted with a little extra caster sugar if desired, to highlight their flaky texture and sweet almond filling.
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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