Posted on in Snack Recipes

Traditionally Yum Sintra Tarts Recipe

Traditionally yum Sintra tarts, are a amazing pastry filled with fresh cheese, egg yolks and cinnamon.
5 out of 5 with 4 ratings
Views: 29601
Traditionally Yum Sintra Tarts Recipe

Preparation time 20 min
Cooking Time 10 min
Ready In 30 min
Level of DifficultyEasy
Servings8

Ingredients

1.5 pounds of queijo fresco (fresh cheese)1 pound sugar10 egg yolks1/2 tablespoon cinnamon1 cup flour3/4 cup water1/2 teaspoon salt
1.5 pounds of queijo fresco (fresh cheese)1 pound sugar10 egg yolks1/2 tablespoon cinnamon1 cup flour3/4 cup water1/2 teaspoon salt
Get Portuguese ingredients

Preparation

  1. Preheat the oven to 355 degrees fahrenheit.
  2. Knead the flour with the water together with the salt until it is an even consistency.
  3. Use a roller to roll the dough very thinly and cut them into circular formed shapes.
  4. In a bowl, mix the fresh cheese, sugar, cinnamon and egg yolks well.
  5. Place the mixture into the dough formed shapes.
  6. Bake them in the oven on a greased baking sheet. Bake then until the centers are cooked, but still soft, for five to ten minutes.
  7. Remove them from the oven and sprinkle with cinnamon. Serve.

Recipe & Photo Credit: easyportugueserecipes.com


Recommended Recipes
Deliciously Tangy Lemon Donuts Recipe
Deliciously Tangy Lemon Donuts Recipe

These deliciously tangy lemon donuts (rosquinhas de limão), are very easy to make and taste incredible, these are best enjoyed while fresh.

Level of DifficultyEasy
Servings14
Tremoços (Lupini Beans) Snack Recipe
Tremoços (Lupini Beans) Snack Recipe

Tremoços (lupini beans), the salty, sunshine-yellow Portuguese snack that's addictively pop-able and surprisingly healthy, and so good.

Level of DifficultyEasy
Servings2
Simple and Tasty Caramelized Almonds Recipe
Simple and Tasty Caramelized Almonds Recipe

This very simple and tasty caramelized almonds recipe (receita de amêndoas caramelizadas), makes a great snack.

Level of DifficultyVery Easy
Servings2

Comments
There are no comments for this recipe.
captcha