You can learn how to make them at home on a pastel de nata workshop in an authentic Lisbon bakery or just sample as many as possible during your time in Portugal.
Pastel de Tentúgal
This convent cake from Central Portugal involves a sweet almond and egg filling wrapped inside incredibly fine filo pastry. I was lucky enough to watch the mesmerising process of filo pastry-making at a Tentúgal bakery.
Toucinho do Céu
Toucinho do Céu translates as Bacon from Heaven. It’s not actually bacony but it is heavenly. The name stems from the substitution of butter for lard, coupled with the fact that nuns invented the recipe.
Surprisingly moist and decidedly yummy, this one contains almonds as well as the staples of flour, eggs, sugar and cinnamon, although you can use butter instead of lard when cooking at home.
You can learn how to make them at home on a pastel de nata workshop in an authentic Lisbon bakery or just sample as many as possible during your time in Portugal.
Pastel de Tentúgal
This convent cake from Central Portugal involves a sweet almond and egg filling wrapped inside incredibly fine filo pastry. I was lucky enough to watch the mesmerising process of filo pastry-making at a Tentúgal bakery.
Toucinho do Céu
Toucinho do Céu translates as Bacon from Heaven. It’s not actually bacony but it is heavenly. The name stems from the substitution of butter for lard, coupled with the fact that nuns invented the recipe.
Surprisingly moist and decidedly yummy, this one contains almonds as well as the staples of flour, eggs, sugar and cinnamon, although you can use butter instead of lard when cooking at home.
