Travesseiro de Sintra Portugal (puff pastry with an almond and sweet egg filling)

[@EVATUBE1]

just returned from portugal and absolutely in love with this pastry and the brisas do lis. can't wait to try your recipe!

[@natalialopes719]

Just visited Portugal and missed these. I will have to make them myself. Thanks for the tutorial.

[@johnfinlayson620]

My wife and I tried these at Piriquita. They were so good we got back in line

[@JustCookwithMichael]

That’s hilarious. Sounds like something I would do. 🍻

[@passenger209]

Hi, thank you for the video. I have been looking for this recipe for years. I don't think i can make it taste as good as it is by Piriqita. And i have been thinking about returning there, but it's kind of a journey from the Netherlands, ónly to eat pastry =). I will try to do it myself ...

[@filomenaleonardo6896]

Allo ,l love your recipes . I am from terceira island. Are you portuguese?

[@JustCookwithMichael]

Hi, my dad and all my grandparents were born in Madeira island. 😊

[@jitendra8876]

Hi Mike I had a heavenly dessert at a restaurant called tascantigha in sintra and its called "Petit Gâteau de Abóbora Com Gelado de Requeijão E Nozes" could please please 🙏 show a recipe for it. Thanks

[@JustCookwithMichael]

Hi, I tried searching to see if I can find the specific recipe for the Petit Gateau served at Tascantigha. But I cannot find any. I found about five different recipes but none of them were consistent and the ingredients were preparation. Here is the recipe that might be close to what they serve hope this is helpful: (you can make the recipe a little easier by using canned pumpkin purée) Ingredients: 500g pumpkin, peeled and cubed 200g sugar 3 eggs 100g all-purpose flour 1 tsp baking powder 1 tsp cinnamon Pinch of salt Powdered sugar (for dusting) Olive oil or butter (for greasing) Instructions: Preheat your oven to 180°C (350°F). Steam or boil the pumpkin cubes until they are soft and easily mashable. Drain any excess water and mash the pumpkin until smooth. Let it cool slightly. In a mixing bowl, whisk the eggs and sugar until well combined and slightly frothy. Add the mashed pumpkin to the egg and sugar mixture and mix well. In a separate bowl, sift the flour, baking powder, cinnamon, and salt. Gradually add this dry mixture to the wet mixture, stirring until everything is combined into a smooth batter. Grease small individual ramekins with olive oil or butter. Pour the batter into the greased ramekins, filling each about 2/3 full. Place the ramekins on a baking sheet and bake in the preheated oven for about 20-25 minutes, or until the tops are set and slightly golden. Remove from the oven and let the petit gateaux cool slightly before removing them from the ramekins. Dust the tops of the petit gateaux with powdered sugar before serving.

[@jitendra8876]

@JustCookwithMichael Hi Michael you are a superstar ✨️. Many many thanks for taking time to post the recipe 👍. Will try and let you know how it turned up. 😀

[@allanperry7859]

I have a question about olive oil. I have been buying from the Portuguese market in San Diego Saloio Extra Virgin Olive Oil. I then was told that no European Olive oil is Extra Virgin due to date of production. Extra Virgin Olive oil needs to be processed 12-18 hours from harvest. I was told to place in refrigerator and it should cloud or solidify within 2 days. It did not. I am concerned. I am a subscriber and watch your channel. My family emigrated from Terceira and my Uncle John traveled the world teaching countries to process foods. Please check and let me know. Thank you

[@JustCookwithMichael]

Hi, thanks for subscribing. Let me start by saying I’m not an olive oil expert. But I’ve never heard of an oil needing to get cloudy or solidify in the refrigerator. I believe the standards for what is considered extra-virgin olive oil in the United States and Europe are slightly different. Extra-virgin olive oil‘s are usually the first press and olives are not subjected to heat in order to extract more oil. A very important note is that olive oil do not improve with age, unlike wines. So you do not want to buy extra-virgin olive oil in large quantities. Whatever you buy you should use within about a year. When I charge and olive oil I simply pour some in the shallow dish sprinkle with a little bit of salt and Dab a little bit of plain bread on to the olive oil and taste it. Besides the Portuguese virgin olive oil I use, the other extra-virgin olive oils I found to be very good are the extra virgin olive oil from Costco. Here is an article that may be helpful All About Olive Oil: Shopping, Cooking & Storing | America's Test Kitchen

[@claudiadesousa3273]

That is not how you fold them. Travesseiros are folded twice on themselves.