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Queijadas de Sintra are one of Portugal’s most treasured pastries, celebrated for their sweet, creamy filling and crisp, delicate crust. Originating from the charming town of Sintra, they carry the warmth of tradition in every bite, making them a sought after treat for locals and visitors alike.
They are more than a dessert. These small cheese pastries capture the soul of Portuguese confectionery, blending simple ingredients into something truly memorable. Whether enjoyed with coffee or as a midday indulgence, they offer comfort wrapped in golden pastry.
Their modest appearance hides a richness of flavour that feels both homely and refined. Queijadas are the kind of treat that turns a casual snack into an experience worth slowing down for, one that lingers in taste and memory.
What Is Queijadas de Sintra?
Queijadas de Sintra are small tarts with a filling made from fresh cheese, sugar, eggs, flour, and cinnamon. The mixture is baked inside a thin, slightly crisp pastry shell until golden, resulting in a dessert that is sweet yet balanced.
The texture is what sets them apart. The filling is dense but silky, with a gentle creaminess from the cheese. The crust holds everything together without overpowering the flavours, offering just enough crunch to contrast the soft centre.
They are sold fresh in bakeries throughout Sintra, often individually wrapped in paper. Their size makes them easy to eat on the go, yet their taste encourages you to stop and savour them slowly.
Ingredients and Taste
The main ingredient is queijo fresco, a mild Portuguese fresh cheese. It gives the filling its signature creaminess while allowing the other flavours to shine. Sugar adds sweetness, while cinnamon offers warmth and depth.
Eggs provide richness and structure, creating a custard like texture once baked. A touch of flour helps the filling set without becoming too heavy. The pastry shell is thin and slightly crisp, holding everything in perfect balance.
The taste is gentle but distinctive. Sweetness meets the subtle tang of cheese, lifted by the warmth of cinnamon. Each bite feels comforting and familiar, yet uniquely tied to the heritage of Sintra’s baking traditions.
A Taste of History
The roots of Queijadas de Sintra date back several centuries, when they were made in local convents and homes. They began as a way to use fresh cheese and surplus eggs, turning humble ingredients into something celebratory.
Over time, they became a specialty of Sintra, gaining fame among travellers who visited the region. By the 19th century, they were already being praised in Portuguese literature as symbols of Sintra’s charm and culinary skill.
Today, they remain closely tied to the identity of the town. Visitors often take them home as souvenirs, carrying with them a piece of Portuguese heritage. They are proof that great recipes need not be complicated to endure.
More than just a sweet, Queijadas de Sintra tell the story of resourcefulness, tradition, and the joy of sharing food. One bite is enough to understand why they have been loved for generations and why their legacy continues.
How to Make Queijadas de Sintra (Cheese Pastries)
Queijadas de Sintra are delicate Portuguese pastries with a sweet, lightly spiced cheese filling encased in crisp pastry. They offer a soft, almost fudge like centre and a buttery, flaky shell. Traditionally enjoyed with coffee, they are small but deeply satisfying. See the recipe card at the bottom for printable directions
Ingredients
For the pastry
- 125g plain flour
- 50g unsalted butter (cold, cubed)
- 40ml cold water
- Pinch of salt
For the filling
- 250g fresh cheese (queijo fresco or ricotta as substitute)
- 125g granulated sugar
- 2 large egg yolks
- 1 large whole egg
- 30g plain flour
- ½ tsp ground cinnamon
- Zest of ½ lemon
Cooking Instructions
Step 1: Prepare the pastry dough
To begin, mix flour and salt in a large bowl. Rub in cold butter until the mixture resembles coarse crumbs. Add cold water gradually and mix until a smooth dough forms. Wrap and chill for 30 minutes. Transition to preparing the filling.
Step 2: Mash the cheese
In a separate bowl, mash the fresh cheese with a fork until smooth. This ensures an even texture in the filling and prevents lumps when baked. Move to mixing the filling ingredients.
Step 3: Make the filling mixture
Add sugar, egg yolks, whole egg, plain flour, cinnamon, and lemon zest to the mashed cheese. Mix until smooth and fully combined. Avoid overbeating to keep the filling dense and creamy. Prepare your tart moulds next.
Step 4: Roll out the pastry
On a lightly floured surface, roll the chilled pastry to about 2mm thick. Cut out circles large enough to line your tart moulds or muffin tin cups. Press the pastry gently into the base and sides.
Step 5: Fill the pastry cases
Spoon the cheese mixture evenly into the prepared pastry shells, leaving a slight gap at the top to allow for gentle rising during baking. Proceed to preheating the oven.
Step 6: Preheat the oven
Preheat your oven to 190°C (fan 170°C). Position the rack in the middle for even baking. Move to the baking step.
Step 7: Bake the pastries
Bake for 18–22 minutes, or until the tops are lightly golden and just set. Avoid overbaking to preserve the creamy texture. Transfer to a cooling rack.
Step 8: Cool before serving
Allow the queijadas to cool in their tins for 10 minutes before removing them. This resting period helps the filling firm slightly. Move to serving.
Final step: Serve and enjoy
Serve the pastries warm or at room temperature, dusted lightly with cinnamon if desired. Presentation tip: Pair with a small espresso or black tea for a truly Sintra inspired moment.
Variations and substitutions
- Fresh cheese substitute: Use ricotta or farmer’s cheese if queijo fresco is unavailable.
- Flour substitute: Fine cake flour can be used for an even more delicate texture.
- Flavour twist: Replace cinnamon with a pinch of ground nutmeg for a slightly different aromatic note.
Cooking Tips for Perfect Queijadas de Sintra
- Ensure the cheese is well-drained to prevent a watery filling.
- Use cold butter and minimal handling for crisp, flaky pastry.
- Do not overfill the cases, as the filling will puff slightly during baking.
- Allow pastries to cool slightly before unmoulding to avoid breaking the delicate crust.
Portuguese Queijadas de Sintra (Cheese Pastries)
Ingredients
For the pastry
- 125 g plain flour
- 50 g unsalted butter cold, cubed
- 40 ml cold water
- Pinch of salt
For the filling
- 250 g fresh cheese queijo fresco or ricotta as substitute
- 125 g granulated sugar
- 2 large egg yolks
- 1 large whole egg
- 30 g plain flour
- ½ tsp ground cinnamon
- Zest of ½ lemon
Instructions
- To begin, mix flour and salt in a large bowl. Rub in cold butter until the mixture resembles coarse crumbs. Add cold water gradually and mix until a smooth dough forms. Wrap and chill for 30 minutes. Transition to preparing the filling.
- In a separate bowl, mash the fresh cheese with a fork until smooth. This ensures an even texture in the filling and prevents lumps when baked. Move to mixing the filling ingredients.
- Add sugar, egg yolks, whole egg, plain flour, cinnamon, and lemon zest to the mashed cheese. Mix until smooth and fully combined. Avoid overbeating to keep the filling dense and creamy. Prepare your tart moulds next.
- On a lightly floured surface, roll the chilled pastry to about 2mm thick. Cut out circles large enough to line your tart moulds or muffin tin cups. Press the pastry gently into the base and sides.
- Spoon the cheese mixture evenly into the prepared pastry shells, leaving a slight gap at the top to allow for gentle rising during baking. Proceed to preheating the oven.
- Preheat your oven to 190°C (fan 170°C). Position the rack in the middle for even baking. Move to the baking step.
- Bake for 18–22 minutes, or until the tops are lightly golden and just set. Avoid overbaking to preserve the creamy texture. Transfer to a cooling rack.
- Allow the queijadas to cool in their tins for 10 minutes before removing them. This resting period helps the filling firm slightly. Move to serving.
- Serve the pastries warm or at room temperature, dusted lightly with cinnamon if desired. Presentation tip: Pair with a small espresso or black tea for a truly Sintra inspired moment.
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