Finding recipes that aren’t well known outside the country of origin always makes me smile and this Travesseiros de Sintra - Sintra Pillows recipe is one of those recipes we can thank Portugal for.
Pastry shaped into pillows is the kind of thing I want to eat and these are surprisingly unfussy, I’d even go so far as saying these are easy. When you define easy baking what comes to mind? I’d love to know in the comments below.
Probably the best part of making something you haven’t before is sharing with your significant other and hearing “mmmmm” on the first bite and then hearing it again on the second bite…these are a winner!
These pastries originate in Sintra from an old bakery that is still around today and was even promoted by King D. Carlos the I and have clearly stayed popular throughout time which reflects why they should be more popular outside Portugal than they currently are.
Why you'll love these
Flaky puff pastry
Layers of flaky puff pastry that are crispy and moreish.
Sweet almond filling
The sweet almond filling with a hint of ground cinnamon will have you grabbing for a second quickly!
Ingredients and substitutions for Sintra Pillows
- Sugar: Superfine or caster is used here which helps dissolve into the almond meal. You could half and half the sugar with light brown sugar and caster sugar if you wish, however, the brown sugar will flavor that filling to be more caramel which will lead to a less traditional flavor.
- Almond meal: Ground almonds or almond flour might be what you refer to as what is called almond meal here. Finely ground almonds create a beautiful and soft flavor to these pastries.
- Egg yolks: The egg yolks bind the almond meal together and create a lux full bodied flavor. I don't recommend substituting with any non egg products here because you can't create the same texture.
- Puff pastry: Flaky and crispy with lots of layers, puff pastry is great here though you could substitute with layers of phyllo or filo pastry brushed with melted butter, if you prefer.
- Ground cinnamon: The ground cinnamon adds a depth of flavor and warmth to the pastry filling, you could opt to substitute with a little ground ginger if you prefer, though would make this a little less traditional.
See recipe card for quantities.
Equipment needed to make this
Saucepan: You'll need a small saucepan to make the filling.
Spatula: You'll need a spatula or tablespoon to stir that filling.
Sharp knife or pizza cutter: To cut your pastry into even shapes you'll need a sharp knife or pizza cutter so as not to warp the shape of your puff pastry.
Baking tray: A large baking tray is perfect to bake all your pastries.
FAQs for the best Sintra Pillows
What consistency should my syrup be?
In the translated versions of this recipe I found the literal translation said to cook the syrup until the ‘wire point’ or the ‘yarn point’, which meant nothing. A little search turned up nothing. The best option was to cook the syrup and let it simmer for at least 4 minutes, letting it reduce, but not change color, stirring intermittently and then pull the spatula away and around that point I noticed how a thin line of syrup hardened as it dripped away - the wire point!
What consistency should my almond filling be when I add it into the pastry?
From combining the almond meal and yolks to adding it to the syrup and once it is cooked and cooling, the mixture will clump up which will be hard to spoon up into the center of your pastry so the easiest option is to break up the almond with a spatula before placing on your pastry to help you to shape the pastry correctly.
Is it normal to have filling leftover from the recipe?
If using the suggested amount of pastry, you likely will have enough filling to make at least 4 more Sintra pillows.
Should my puff pastry be room temperature before I add the filling?
The perfect temperature of your puff pastry should be room temperature making it easy to form into the pillows.
More pastry recipes you'll enjoy
Portokalopita – Greek Orange Phyllo Cake
Portuguese Apple Tart – Tarte de Maçã
How to make Sintra Pillows:
Line a baking tray with greaseproof paper and set aside. Preheat your oven to 220C/430F.
Place the sugar and water into a saucepan on medium high heat and cook until the syrup has been simmering and a thin line of hardened sugar forms slowly off your spatula when you pull it out of the syrup (see note), approximately 5 minutes.
Meanwhile, combine the almond meal, egg yolks and ground cinnamon and add to the syrup, combine until smooth and thickened, approximately 2 minutes.
Set aside to cool completely.
For the pillows, cut your pastry into even squares.
Break up the cooled almond filling and spoon into the center of your pastry, along 1 ½ inches on the long side of your rectangles and 1 inch on the short edges of your rectangle.
Fold the long sides of your rectangle pastry over the filling and press down to firm the two layers of pastry on top of the filling.
Press the short edges together and your first Sintra pillow is complete. Place onto your prepared baking tray and repeat with the remaining pastry rectangles.
Place into the oven to bake until golden, for 25 minutes.
Remove the golden pillows and right out of the oven sprinkle the sugar.
Serve warm with your favorite tea or coffee on the side.
Sintra Pillows
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: Serves 10 1x
- Category: Pies & Tarts
- Cuisine: Portuguese
Description
Sintra Pillows recipe results in pastry filled with a ground cinnamon and almond filling that will surprise and delight most who have likely never heard of these, let alone had the luck to taste these.
Ingredients
300 grams / 1 ½ cups superfine/caster sugar
100 milliliters / ⅓ cup + 1 tablespoon water
150 grams / 1 ½ cups almond meal
4 egg yolks, room temperature
1 teaspoon ground cinnamon
800 grams / 1.75 pounds puff pastry
14 grams / 1 tablespoon superfine/caster sugar
Instructions
- Line a baking tray with greaseproof paper and set aside. Preheat your oven to 220C/430F.
- Place the sugar and water into a saucepan on medium high heat and cook until the syrup has been simmering and a thin line of hardened sugar forms slowly off your spatula when you pull it out of the syrup (see note), approximately 5 minutes.
- Meanwhile, combine the almond meal, egg yolks and ground cinnamon and add to the syrup, combine until smooth and thickened, approximately 2 minutes.
- Set aside to cool completely.
- For the pillows, cut your pastry into even squares.
- Break up the cooled almond filling and spoon into the center of your pastry, along 1 ½ inches on the long side of your rectangles and 1 inch on the short edges of your rectangle.
- Fold the long sides of your rectangle pastry over the filling and press down to firm the two layers of pastry on top of the filling.
- Press the short edges together and your first Sintra pillow is complete. Place onto your prepared baking tray and repeat with the remaining pastry rectangles.
- Place into the oven to bake until golden, for 25 minutes.
- Remove the golden pillows and right out of the oven sprinkle the sugar.
- Serve warm with your favorite tea or coffee on the side.
Notes
Adapted from cybercook
Nutrition
- Calories: 647 calories per serve
Keywords: pastry, dessert, pie, portuguese
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