Queijadas de Sintra
Ingredients
Pastry:
ˇ 250 g of flour
ˇ water and salt
Filling:
ˇ 400 g of salt less fresh cheese
ˇ 350 g of sugar
ˇ 4 egg yolks
ˇ 60 g of flour
ˇ 1 coffee spoon of cinnamon
Preparation:
Prepare a
pastry 24
hours
before
in
order
to
make
it
quite
hard.
To
avoid the pastry to encrust, you shall cover it with a dry napkin while
it rests, and over that, you shall put a wet cloth.
On the next day, you reduce the cheese on the strainer and you mix it
with the sugar. You add the egg yolks, the flour, the cinnamon and you
blend everything until it is homogenate.
Preparation of the filling:
You
lay the pastry with the role and flour until it is quite fine. With a
glass or a pastry cutter, you cut the pastry in 6cm diameter circles.
With a pair of scissors you do 6 cuts on de edge of the pastry in order
to make it easier to make it look like a shell, and you do little pastry
moulds with circles ( like muffins, but with round bottom).
You fill the moulds using the funnel, you put them into a tray and you
take it to a very hot oven (about 400ēC) cooking during 8 to 10 minutes.
