Pastel de Santa Clara

This sweet delicacy is originally from the Santa Clara Monastery of Coimbra, Portugal. But this little pastry has been a beloved treat in Brazil since the Portuguese colonization. Like most Portuguese sweets, the filling of Pastel de Santa Clara consists of egg yolks and sugar. The crust is crispy and flaky while the rich center remains soft and creamy. Is it a pastry or a pudding? Does it really matter? It will reduce your life span, but it's absolutely worth it.

Ingredients:

For the pastry dough:

• ½ cup (1 stick) butter, chilled 
• 1 ¾ cups flour 
• 2 tablespoons ice water 
• 1 egg, slightly beaten

Directions:
In a mixing bowl, cut in the butter with the flour and water. Knead until a pliable dough is formed. Cover with a plastic film wrap and refrigerate while making the filling.

For the filling:

• ½ cup sugar 
• 1 tablespoon water 
• ½ cup almonds, ground 
• 4 egg yolks 
• lemon juice 

Directions:
In a saucepan, melt the sugar with the water and stir until dissolved. Bring to a boil until thickened. Add the ground almonds, egg yolks and 2-4 drops of lemon juice, stirring constantly until the filling is thick and well blended. Then, remove the pan from heat.
Roll out the dough to about 1/8-inch thick. Use a round cutter to cut a three-inch diameter. Place a full teaspoon of the filling in the middle of the circle. Wet the edge with water, and then taper the dough to build a wall around the filling.
Brush the tops with the beaten egg. Place on a greased cookie sheet and bake at 400 degrees F for 20 minutes or until golden. Remove from the oven. While they are still hot, sprinkle the top in sugar. Cool over a wire rack. Yield: 24 turnovers.

Adapted from Alquimia da Cozinha.