Portuguese Queijadas Food

QUEIJADAS

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a blender, combine eggs, sugar and butter. Blend until smooth. Pour in flour and milk, a little at a time, blending until smooth again. Stir in vanilla.
• Pour into muffin tins, filling 3/4 full. Bake in preheated oven 45 minutes, until golden brown. Serve hot or cold.

PORTUGUESE QUEIJADAS

Steps:

• Mix the eggs well.
• Add sugar and mix.
• Add cooled butter and mix.
• Add milk and flour, mix well.
• Spray a muffin tin with Pam cooking spray.
• Fill muffin tins 3/4 full with mixture.
• Place in a 325 oven for approximately 3/4 of an hour.
• If you want, you can sprinkle some with cinnamon when they come hot out of the oven.

QUEIJADAS DE EVORA -SWEET ORANGE CHEESE TART

Steps:

• PASTRY:
• Preheat the oven to 400°.
• Sift the flour, 2 tablespoons sugar and 1/8 teaspoon salt into a large, chilled mixing bowl, and add the chilled butter
• With your fingertips rub the flour and fat together until they look like flakes of coarse meal. (Or use the food processor).
• Add the lightly beaten egg and toss together until the dough can be gathered into a compact ball. Wrap in wax paper and chill the dough for at least an hour before using.
• On a lightly floured surface, roll the dough into a circle about 1/8 inch thick. Press into nonstick greased Large Pie Tart Dish.
• FILLING:
• Reduce the oven heat to 350°. With an electric mixer or food processor, beat the cream cheese, pot cheese and sugar together until light and fluffy. Then beat in the egg yolks,orange juice,zest, cinnamon and ½ teaspoon salt.
• Spoon the cheese mixture into the tart
• Bake in the middle of the oven for 20 minutes, or until the filling is set and a cake tester inserted in the center comes out clean. Cool the tart to room temperature, then carefully slip out of the tin and serve.

QUEIJADAS DE FEIJAO (PORTUGUESE BEAN TARTS)

Steps:

• Combine the water and sugar to make a caramel.
• Add the margarine and beans, cook for a few moments.
• Let cool completely and add the 12 yolks.
• Beat 2 egg whites and add to the mix.
• Bake at 350 degrees for 45 minutes.
• When cool, dust with confectioner's sugar.

QUEIJADAS DE SINTRA (PORTUGUESE CHEESE TARTS WITH CINNAMON)

Steps:

• For the pastry: Combine the flour and salt in a large bowl.
• With a pastry blender, cut in the shortening until the texture of fine meal.
• Forking briskly, drizzle just enough ice water over the mixture to make it hold together.
• Shape into a ball, wrap in wax paper, and refrigerate several hours.
• Meanwhile, prepare the filling: In a food processor fitted with the metal chopping blade (or in a blender or electric mixer set at highest speed), process the mozzarella, butter, sugar, and cinnamon about 60 seconds nonstop until smooth and creamy.
• Scrape down the work bowl sides with a rubber spatula and beat 60 seconds longer.
• Note: It will take longer for the electric mixer to reduce the mixture to creaminess, perhaps 3 to 4 minutes of steady beating.
• Add the egg yolks, one at a time, beating well after each addition.
• Add the flour and pulse the motor on once or twice to blend.
• Transfer the mixture to a small bowl; cover and chill several hours.
• When ready to bake the queijadas, preheat the oven to 400 degrees Fahrenheit.
• Divide the pastry in half and roll, first one half, then the other, as thin as paper, on a lightly floured pastry cloth with a lightly floured, stockinette-covered rolling pin.
• Cut into rounds with a 3 1/2 inch cutter.
• Also re-roll and cut the scraps.
• Fit the pastry into plain or fluted tart tins measuring 2 1/2 inches across the top.
• Set the tins on baking sheets, then half-fill each tart shell with the cheese mixture.
• Bake uncovered for 18 to 20 minutes, just until the filling is puffy and a rich amber brown.
• Remove the tarts from the oven, cool until easy to handle; then using a small pointed knife, gently pry the tarts from the tins.
• Serve at room temperature.

PORTUGUESE CUSTARD TARTS (PASTEIS DE NATA)

Steps:

• Combine flour, salt, and cold water in a bowl. Mix with a wooden spoon until dough just comes together and pulls away from the sides of the bowl. Dough should be sticky; adjust with more flour or water to achieve what's shown in the video.
• Transfer dough onto a well floured surface. Dust a little more flour over the top. Knead for a minute or two to form a round. Cover and let rest for 15 to 20 minutes.
• Roll dough into a square about 1/8 inch thick, dusting with flour as necessary; dough should still be sticky.
• Spread 1/3 of the butter over 2/3 of the square using a silicone spatula, leaving a 1/2 inch border. Flip the unbuttered side over the middle of the square and fold the opposite end over it like a letter. Straighten the edges as needed.
• Turn dough with a bench scraper to unstick it from the counter; dust with flour. Flip and sprinkle more flour on top. Roll dough into a 1/8-inch-thick rectangle, carefully stretching edges as needed. Spread another 1/3 of the butter over 2/3 of the dough. Fold into thirds. Transfer onto a lined baking sheet and freeze until butter is slightly chilled, about 10 minutes.
• Sprinkle dough with flour and roll into a square a little over 1/8 inch thick. Spread remaining butter over the dough, leaving a 1- to 1 1/2-inch border on the top edge. Dip your finger in water and lightly moisten the unbuttered edge. Roll dough into a log starting from the bottom edge. Dust with more flour and polish the ends as needed. Seal with plastic wrap and refrigerate at least 2 hours, preferably overnight.
• Combine sugar, 1/4 cup plus 1 tablespoon water, cinnamon, and lemon zest in a pot. Boil over medium heat, without stirring, until syrup reaches 210 to 215 degrees F (100 degrees C). Remove from heat.
• Preheat oven 550 degrees F (288 degrees C). Grease a 12-cup muffin tin.
• Whisk flour, salt, and cold milk together very thoroughly in a cold pot. Cook over medium heat, whisking constantly, until milk thickens, about 5 minutes. Remove from heat and let cool for at least 10 minutes.
• Whisk egg yolks into the cooled milk. Add the sugar syrup and vanilla extract. Mix until combined. Strain custard into a glass measuring cup.
• Unwrap the dough and trim any uneven bits on the ends. Score log into 12 even pieces using a knife; cut through.
• Place a piece of dough in each muffin cup. Dip your thumb lightly in some cold water. Press thumb into the center of the swirl; push dough against the bottom and up the sides of the cup until it reaches least 1/8 inch past the top. Fill each cup 3/4 of the way with custard.
• Bake in the preheated oven until the pastry is browned and bubbly, and the tops start to blister and caramelize, about 12 minutes. Cool tarts briefly and serve warm.