Dish

Pastel de Santa Clara

Santa Clara pastry

Pastel de Santa Clara is made with a thin and crispy pastry shell that is filled with a creamy egg yolk and almond filling. The filling is made with egg yolks, sugar, and ground almonds, which are cooked together until thick and creamy. The pastry shell is made with flour, butter, and water, and is rolled out thinly before being filled with the egg yolk and almond mixture. The pastries are then baked until golden brown and served dusted with powdered sugar.

Cuisine of the Americas› North American cuisine› Mexican cuisine

Pastry› Sweet Pastry

Origins and history

The Pastel de Santa Clara has been a traditional pastry in Coimbra since the 16th century. It was created by the nuns of the Santa Clara convent, who used egg yolks left over from the starching of their habits to create the filling. The pastry became so popular that it was eventually sold to the public, and it has been a beloved dessert in Portugal ever since.

Dietary considerations

Contains nuts and dairy

Variations

There are no major variations of the Pastel de Santa Clara, but some bakers may add a touch of cinnamon or lemon zest to the filling for added flavor.

Presentation and garnishing

Pastel de Santa Clara is typically served on a small plate or saucer, and is often garnished with a sprinkle of powdered sugar or a small piece of almond. To make the pastries look even more elegant, they can be served on a bed of fresh berries or fruit.