The recipe for Sintra’s queijadas was created in the 13th century by friar João da Anunciação at the Penha Longa convent. We know that the voluptuously thin crust is made with flour, lard, water, and salt. And that the indulgent filling has requeijão (a ricotta-style cheese), egg yolks, and two ingredients added in the 15th century: sugar and cinnamon. Each pastry store in Sintra has its own secret version of the recipe.
What are the best queijadas in Sintra? We’ve been pondering on this question for years, but the answer still eludes us. When we try the queijadas at Piriquita, we think nothing can be better. But then we taste the queijadas from Pastelaria Gregório and we fall in love with the crispness of the shell and the sweetness of the filling. Lately, we went to Casa do Preto and were astonished by the harmonious marriage of filling and shell.
One thing we know: these queijadas lift our minds above everyday concerns and fill our souls with sweet satisfaction. Thank you friar João!
Casa do Preto is located at Estr. Chão de Meninos 40, in Sintra, tel. 21 923 0436.
9 thoughts on “Sweet gratitude”
In our one and a half days in Sintra we went back and forth between Piriquita and Gregorio, and couldn’t make up our minds. So I do know what you mean.
Glad to know that we are not the only indecisive ones!
…I’ve been meaning to replace my lumpy/flat pillows, but I haven’t found the “right” one yet (I’ve even returned two different styles.) So how does this sound, you’ll accompany me to Sintra and we can eat our way around the various bakeries while I ponder my next move in terms of new and improved bedding.. Sounds pretty darn fun to me!! Lots of good meals, photo ops too..xxoo,Honor
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You should definitely do this Honor!
Clearly you just have to keep eating them all!!
That’s the strategy!
We are going to Sintra on Wednesday, will have to check them out. Thank you!
It is a wonderful place! We have many more articles about Sintra that you can find clicking Sintra on the side bar. Have a great trip!
I will read through. Thanks!