The variety of pastries on offer in Portugal is endless. Everyone knows about the ubiquitous pastel de nata (custard tart), but the pretty town of Sintra (approximately 30km from Lisbon) also boasts two sweet pastries that give the pastel de nata a run for its money: the travesseiro and the queijada de Sintra.
The travesseiro is a rectangular puff pastry shell, sprinkled with sugar, surrounding a filling of egg yolks, sugar, ground almonds and cinnamon. The name ‘travesseiro’ means ‘pillow’ and describes the shape of the pastry. The original convent recipe was revived by the owner of the Casa Piriquita bakery in Sintra
in the 1940s and the café is still famous for its travesseiros today, although they can also be found in cafés and bakeries all over Sintra.
The queijada de Sintra, which translates as ‘Sintra cheesecake’, is nothing like the cheesecake sold in the United Kingdom. It is a small tartlet with a thin, crispy pastry shell filled with a mixture of egg yolks, flour, sugar, cinnamon and queijo fresco (a Portuguese mild, white cheese with a custard-like texture; the closest cheese to it outside of Portugal is ricotta). This recipe dates back to the thirteenth century, when, it is said, the queijada was used as a form of currency. In the late-nineteenth century King Carlos I made queijadadas popular when he came to stay in the Pena Palace, his Sintra summer residence, and asked the Casa Piriquita bakery to make them for him. Like travesseiros, these little tartlets can now be found in cafés and bakeries all over Sintra. The Fábrica das Verdadeiras Queijadas da Sapa on Volta do Duche has been making queijadas since 1756 and its queijada recipe is one of the few in Sintra that is officially recognised by the town council.