Vida Recetas Editorial
Queijadas de Sintra are traditional Portuguese pastries originating from the charming city of Sintra, a UNESCO World Heritage site. These small sweets, with their golden, slightly crispy exterior and creamy, smooth interior, win over anyone who tries them. Although their name suggests cheese, in this recipe the secret lies in the combination of milk, eggs, and a touch of cinnamon and lemon, creating a texture similar to cheesecake but lighter.
These pastries are ideal for pairing with coffee or tea in the afternoon, as a dessert, or even for special occasions. Their delicate flavor and citrusy aroma make them perfect for those seeking a sweet treat that isn't overly sugary. The recipe is simple, though it requires some patience to achieve the exact baking point: they should be firm on the outside and tender on the inside.
In Portugal, queijadas de Sintra are a symbol of local pastry-making and are enjoyed all year round. Each family has its own version, but all share that creamy, aromatic essence that makes them unique. Dare to make them at home and surprise your guests with a taste of Portugal.
Prep
45 min
Servings
12
Preheat your oven to 375°F (190°C). Grease a muffin tin or use cupcake liners.
In a large bowl, mix the sugar, flour, and cornstarch.
In another bowl, beat the eggs and add them to the dry ingredients, stirring well.
Pour in the milk, melted butter, lemon zest, cinnamon, and vanilla extract. Mix until smooth.
Fill each muffin cup about three-quarters full with the batter.
Bake for about 30-35 minutes until the Queijadas are golden brown and set.
Let them cool, and they're ready to enjoy!
This recipe has a medium difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 45 minutes and the cooking time is minutes.
This recipe is designed for 12 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
