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Cavacas are light, airy pastries from Portugal that carry a crisp shell and a glossy sugar glaze. They are simple in appearance yet full of charm, offering a satisfying crunch before melting softly on the tongue.
Often enjoyed during festive gatherings, these pastries are part of the sweet table at weddings, Easter celebrations, and local fairs. Their pale golden colour and delicate glaze give them a sense of quiet elegance.
What makes Cavacas so appealing is their balance. They are sweet but not cloying, crisp yet tender inside. Each bite feels like a reminder of Portugal’s tradition of crafting pleasure from modest ingredients.
What Is Cavacas?
Cavacas are small pastries made from a thin batter of flour, eggs, and sugar, baked until puffed and hollow. Once cooled, they are covered with a smooth white glaze that hardens to a gentle crunch.
The shape and size can vary between regions, with some being round and bite sized while others are larger and irregular. Regardless of size, the hallmark is their crisp exterior and airy middle.
They are most often eaten fresh, paired with coffee or tea. While they look simple, achieving the right texture requires a careful hand and attention to the batter’s consistency and baking time.
Ingredients and Taste
The main ingredients are eggs, sugar, flour, and a touch of oil or butter. This combination creates a batter that bakes into a light shell with a hollow centre, ready to hold the thin sugar glaze.
The glaze is made by whisking sugar with water or lemon juice until smooth, then drizzling or dipping the pastries. Once set, it forms a sweet, brittle layer that gives Cavacas their signature crunch.
The flavour is delicate, with a gentle sweetness from the glaze and a mild richness from the eggs. The texture contrast between the crisp shell and soft interior is what makes them especially satisfying.
A Taste of History
Cavacas have strong ties to rural Portugal, particularly in regions like Beira Litoral and Trás-os-Montes. They were often made for special occasions when sugar and eggs were more plentiful.
Their exact origin is unclear, but they are thought to have evolved from convent baking traditions, where nuns created sweets using surplus eggs from winemaking and farming. Over time, they became a festive favourite.
In many villages, Cavacas are still prepared for weddings and fairs, often sold in decorative paper cones or boxes. Each baker brings their own touch, adjusting the glaze or baking style to local preference.
Today, Cavacas remain a symbol of Portuguese hospitality and celebration. They are a sweet that travels well, holding their crispness for days, making them a perfect treat to share with friends and family.
Their enduring popularity lies in their simplicity. They capture the essence of traditional Portuguese baking, minimal ingredients, skilled hands, and a focus on texture and taste over excess.
How to Make Cavacas (Sugar Glazed Pastries)
Cavacas are traditional Portuguese pastries, light and airy with a crisp sugar glaze that shatters delightfully when bitten. Originating from rural bakeries, they are simple yet elegant, often made for celebrations. Expect a chewy interior beneath a glossy, sweet shell. See the recipe card at the bottom for printable directions
Ingredients
For the pastries
- 200g plain flour
- 4 large eggs
- 120g unsalted butter, softened
- 120g caster sugar
- 120ml whole milk
- 1 tsp baking powder
- Pinch of salt
For the glaze
- 250g icing sugar
- 3–4 tbsp whole milk (adjust for consistency)
- Zest of 1 lemon (optional, for traditional fragrance)
Cooking Instructions
Step 1: Preheat the oven
To begin, preheat your oven to 200°C (fan 180°C). Line two baking trays with parchment paper. Ensure trays are ready so the batter can go straight in once mixed.
Step 2: Cream the butter and sugar
In a large mixing bowl, cream the softened butter with caster sugar until pale and fluffy. This step incorporates air, which will help the pastries rise. Transition to adding eggs.
Step 3: Beat in the eggs
Add the eggs one at a time, beating well after each addition. If the mixture begins to curdle, add a spoonful of flour to bring it back together. Move on to dry ingredients.
Step 4: Combine dry ingredients
In a separate bowl, sift the flour, baking powder, and salt. Gradually fold the dry mixture into the egg mixture, alternating with milk. Aim for a thick but pipeable batter.
Step 5: Shape the pastries
Using two spoons or a piping bag, drop mounds of batter onto the prepared trays, leaving space for spreading. Keep them even in size for uniform baking.
Step 6: Bake until golden
Place trays in the oven and bake for 15–20 minutes, or until pastries are puffed and lightly golden. Do not open the oven early as this may cause collapse. Move to cooling.
Step 7: Cool the pastries
Transfer pastries to a wire rack to cool completely before glazing. This prevents the glaze from melting off.
Step 8: Prepare the glaze
Mix icing sugar with milk until smooth and thick enough to coat the back of a spoon. Add lemon zest if desired for fragrance. Adjust with more milk or sugar as needed.
Step 9: Glaze the pastries
Dip each cooled pastry top into the glaze, allowing excess to drip off. Return to the rack for the glaze to set.
Final Step: Serve and enjoy
Arrange on a platter once the glaze is firm. Cavacas pair beautifully with coffee or tea. Presentation tip: stack them in a pyramid shape for festive occasions.
Variations and substitutions
- Flavour twist: Add a splash of vanilla extract or orange zest to the batter.
- Flour substitute: For a gluten free version, use a fine rice flour blend.
- Butter substitute: Replace butter with sunflower oil for a lighter texture.
Cooking Tips for Perfect Cavacas
- Ensure butter is softened, not melted, for best creaming results.
- Bake in the centre of the oven for even rise and colour.
- Glaze only when fully cooled to avoid melting and streaking.
- Use a piping bag for neater, consistent shapes.
Portuguese Cavacas (Sugar Glazed Pastries)
Ingredients
For the pastries
- 200 g plain flour
- 4 large eggs
- 120 g unsalted butter softened
- 120 g caster sugar
- 120 ml whole milk
- 1 tsp baking powder
- Pinch of salt
For the glaze
- 250 g icing sugar
- 3 –4 tbsp whole milk adjust for consistency
- Zest of 1 lemon optional, for traditional fragrance
Instructions
- To begin, preheat your oven to 200°C (fan 180°C). Line two baking trays with parchment paper. Ensure trays are ready so the batter can go straight in once mixed.
- In a large mixing bowl, cream the softened butter with caster sugar until pale and fluffy. This step incorporates air, which will help the pastries rise. Transition to adding eggs.
- Add the eggs one at a time, beating well after each addition. If the mixture begins to curdle, add a spoonful of flour to bring it back together. Move on to dry ingredients.
- In a separate bowl, sift the flour, baking powder, and salt. Gradually fold the dry mixture into the egg mixture, alternating with milk. Aim for a thick but pipeable batter.
- Using two spoons or a piping bag, drop mounds of batter onto the prepared trays, leaving space for spreading. Keep them even in size for uniform baking.
- Place trays in the oven and bake for 15–20 minutes, or until pastries are puffed and lightly golden. Do not open the oven early as this may cause collapse. Move to cooling.
- Transfer pastries to a wire rack to cool completely before glazing. This prevents the glaze from melting off.
- Mix icing sugar with milk until smooth and thick enough to coat the back of a spoon. Add lemon zest if desired for fragrance. Adjust with more milk or sugar as needed.
- Dip each cooled pastry top into the glaze, allowing excess to drip off. Return to the rack for the glaze to set.
- Arrange on a platter once the glaze is firm. Cavacas pair beautifully with coffee or tea. Presentation tip: stack them in a pyramid shape for festive occasions.
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