Pastel de Toucinho
A traditional pastry from Évora, made with pork fat, sugar, and eggs. It is a sweet and rich pastry, often enjoyed as a dessert or snack.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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Pastel de Toucinho, like many traditional Portuguese sweets, has its roots in conventual pastry. During the Middle Ages and Renaissance, convents were centers of culinary innovation, utilizing ingredients like sugar, eggs, and lard (toucinho) to create rich and decadent pastries. The abundance of these ingredients, particularly eggs leftover from starching habits, contributed to the development of these unique sweets.
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Pastel de Toucinho is a traditional pastry deeply embedded in the culinary heritage of Évora and the Alentejo region of Portugal. It's often associated with festive occasions and family gatherings, representing a celebration of local ingredients and traditional techniques.
Conventual Pastry
The creation of Pastel de Toucinho reflects Portugal's conventual pastry tradition, where nuns and monks developed intricate recipes using readily available ingredients, often resulting in rich and sweet delicacies.
Regional Identity
In Évora and Alentejo, Pastel de Toucinho is more than just a dessert; it's a symbol of regional identity and culinary pride, passed down through generations of families.
Festive Occasions
Pastel de Toucinho is often enjoyed during special occasions, holidays, and celebrations, showcasing its significance in Portuguese social and cultural events.
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Pastel de Toucinho offers a delightful blend of sweet and savory, with a rich, fatty texture and subtle hints of spice.
The prominent flavor is sweetness, derived from a generous amount of sugar. The pork fat (toucinho) contributes a distinct richness and slightly savory undertone that balances the sweetness. Eggs provide a creamy texture and subtle eggy flavor. Some variations may include lemon zest, cinnamon, or other spices to enhance the overall flavor profile, adding warmth and complexity.
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Quality of Ingredients
Using high-quality pork fat is crucial for achieving the authentic flavor and texture. Rendered lard from local sources is often preferred.
Balancing Sweetness and Fat
The key is to balance the sweetness with the richness of the pork fat. Adjust the sugar amount to your preference, but ensure it complements the fatty flavor.
Temperature Control
Baking at the correct temperature is essential to prevent the pastry from burning or becoming overly dry. Monitor the baking process closely.
Resting Time
Allowing the Pastel de Toucinho to cool completely before serving helps the flavors meld together and improves the texture.
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