Portuguese handmade sweets and pastries

Convent sweet-making was born in the monasteries in the fifteenth century, when the nuns used egg white to starch their habits and the yolks were left over. The answer was gastronomic. Papos-de-anjo (baked yolk cakes in syrup), sericaia, encharcada, ovos-moles (a sweet egg-yolk paste in a wafer shell), lampreias-de-ovos. It survives today in family pastry shops and with home bakers, some with the original recipe, others adapted. These are those people. You will find convent sweets, regional ones (jams, quince pastes, biscuits), and fresh pastries. The fresh ones keep for a short time, so check the lead time and the delivery method on each listing.