How to make Travesseiro de Sintra

Why cooks start here

Travesseiro de Sintra is cooked the way Sintra cooks it — good olive oil used without counting, salt judged by hand, and no fuss about the plate. This is the home version, written down the way a Portuguese family cook actually puts it on the table.

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.