Trying Portuguese conventual sweets and liqueurs is an extraordinary tasting experience that pleases even the most demanding of palates.
From north to south, including the archipelagos of Madeira and the Azores, each region in Portugal has its own typical pastries and sweets. There are more than a hundred in total and the one thing they all have in common is the use of sugar and egg yolks. Liqueurs, on the other hand, are distilled from berries, aromatic herbs and many different plants.
Portuguese conventual sweets, which are today celebrated by international gastronomy, date back to the 15th century and originated in convents and monasteries.
At the time, Portugal was the largest producer of eggs in Europe and the whites were used to iron the garments of the European court and the religious habits worn by priests and nuns. The surplus of egg yolks and the arrival of sugar in Portugal inspired nuns to create truly delicious recipes.
These delicacies, which can now be found in cafés, patisseries and cake shops throughout the country, were first made and served in convents, monasteries and abbeys by the monks and nuns who lived there. Medicines were also produced in the convents, giving rise to various liqueurs that were initially used for medicinal purposes only.
Fortunately, these age-old recipes did not remain a "secret of the gods", having been passed down from generation to generation to leaving us a valuable heritage. Anyone who tastes these sweets without being aware of their history is reminded of Portugal’s Catholic heritage by names such as papos de anjo (angels’ double chins), barrigas de freira (nun's bellies), or pudim abade de priscos (Abbot of Priscos pudding).
Get to know Portugal's gastronomic traditions and savour some of these heavenly sweets.
Interesting facts about these heavenly sweets
Pudim Abade de Priscos (Abbot of Priscos Pudding)
The name of this famous pudding comes from its creator, the Abbot of Priscos. This traditional dessert from Braga, in the north of the Portugal, is made with large quantities of sugar and egg yolks, just like other conventual recipes. However, it is distinguished by the use of bacon in its confection.
Ovos moles (Soft eggs)
The story goes that this typical sweet from the beautiful city of Aveiro was created by a nun from the Jesus Monastery. The nun, fed up with a fast imposed by the Mother Superior, decided to mix egg yolks with sugar and so that no one would find out what she was doing, she hid the sweet with the Communion bread. When someone from the convent discovered the soft eggs, they shouted "miracle!", because the surprise was so delicious that it really seemed like a work of God.
Nowadays, soft eggs are sold wrapped in a subtle and crispy wafer layer, and also in small wooden or porcelain barrels, with paintings depicting the landscapes of the Aveiro Lagoon.
Pastel de Tentúgal (Tentúgal Pastry)
Tentúgal Pastry is a delicious dessert that you really must try. Its recipe was handed down by the Carmelite nuns of Tentúgal, in the municipality of Montemor-o-Velho. They are known for their crunchy dough surrounding a sweet egg cream.
Cornucópias (Cornucopias)
These crispy cones filled with a sweet egg cream are a traditional sweet from Angra do Heroísmo, in the Azores. This is another amazing example of Portuguese sweets created by the talented hands of nuns.
Pastel de nata (Egg custard tart)
The pastel de nata or pastel de Belém is perhaps the most famous conventual sweet in Portugal. In Lisbon, it is usual to see long queues of people waiting outside the pastéis de Belém factory to enjoy these freshly baked pastries. Some people find them even tastier when sprinkled with sugar and cinnamon.
Considered one of the seven wonders of Portuguese cuisine, the pastel de nata can be eaten in any confectioner's shop or café in our country, but only the originals can be called Pastéis de Belém.
Pastéis de Santa Clara (Santa Clara pastries)
These half-moon shaped pastries, filled with sweet egg cream and grated almonds, were created in the convent of Santa Clara, in Coimbra. This is another Portuguese pastry delight that you really must try.
Toucinho do céu ('Heavenly Bacon')
Toucinho do céu is a traditional cake with conventual origins, made from egg yolks, sugar, Malabar gourd and almonds.
Although it is made in several Portuguese regions, the best-known toucinhos do céu are from Murça, Guimarães and Trás-os-Montes.
Dom Rodrigo
It is the best-known sweet from the Algarve and is enjoyed during every festivity in the region. Made with angel hair, almonds, egg yolks and sugar, this delicacy was created in the convent of Nossa Senhora do Carmo, in honour of the Captain General of the Algarve, Dom Rodrigo.
And some of the most delicious liqueurs
Singeverga liqueur
This liqueur is still produced by hand by the monks of the Santo Tirso monastery. Aromatic myrrh, bitter almond, vanilla, saffron, cinnamon and nutmeg are some of the ingredients that form the basis of its production.
This traditional liqueur obtained by macerating sour cherries is very popular in Lisbon, Alcobaça and Óbidos. Its origin comes from a recipe made by monks who infused the sour cherry with brandy.
