Almendrados are a type of cake originally made in convents. They are made with almonds and egg whites on a layer of rice paper.
These products are made with sugar syrup. Different colourings are used to give them their distinct colour. They are made by crystallizing sugar as they are heated and rotated.learn the history of this product
This is a type of sweet bread, with a rounded shape and was originally made in convents. It is decorated with a crown, which made with a ring of pastry placed on the top. They used to have a more pretentious decoration, with decorations of different shapes, such as lacing, stars, birds, skirting, rosette designs and flowers, among others.learn the history of this product
Barrigas de freira (“nuns’ bellies”) are considered a regional pastry with a peculiar half-moon shape and is the result of the perfect combination of a tender pastry and egg filling. The essence of this egg filling is ground almond, which gives it an irresistible and characteristic flavour.
Castanhas de ovos (“Egg Chestnuts”) are based on the production of Soft Egg Dough, but with unique and distinct characteristics. The name partly comes from the merging of the banks of the River Vouga, which are rich in chestnut trees, and the well-known Soft Egg Dough. The whole Castanhas de Ovos baking process is as traditional as possible.
Cavacas Altas are dry and hollow cakes made with flour, oil and eggs and are later covered in egg whites and sugar. The legend of the origin of this cake takes us to medieval times, where a woman was baking a cake for her daughter’s wedding feast. However, due to the plague, the wedding was put off. The woman was poor and tried to keep the cake fresh until the wedding day. So she cut off the top and dipped the rest in sugar syrup. This was the secret that kept the cake fresh and delighted all the guests. Documents show that this cake is associated to different convents, including the ones in Coimbra. As it happens with the Santa Clara or Manjar Branco pastries, the difference lies in some of their ingredients, on the way they are made and their shape.
A speciality which has been served at Briosa Bakery for over 40 years. It’s a very rich cake, made with nuts and crystallized fruit with a touch of spirits, giving it an unmistakable aroma and taste.
Wafer, of which the hosts are made, are typically used in sweets of convent origin and, like most of these, it’s not possible to establish the precise date of their invention. The Convent Host is made with a mixture of eggs, almond and squash, which is placed between two wafer circles and are then placed in the oven until they are golden. It’s an exquisite and delicate sweet, satisfying the most demanding palates.
We find custard pastries everywhere, but the ones sold at Briosa bakery are special in size and flavour. They will go beyond your expectations! Come and try…
Penacova “Nevadas” are small cakes made with wheat flour, filled with a sweet egg mix and covered with a fine white sugar coating, resembling to snow.
Aveiro’s “Soft Eggs” are a reference in the Portuguese Traditional Gastronomy and are originally from the Convent of Jesus in Aveiro. After the convents were extinguished, the tradition was kept alive by women who were raised in convents and passed the secret on from generation to generation.
They are made by joining the raw egg yolks to refined white cane sugar syrup, gently boiled and fold. They are then wrapped in rice paper and made into sea-life shapes.
Lorvão Pastries are made with almond paste, sugar eggs and cinnamon. They have a well-deserved reputation and were originally made in convents.
Santa Clara Pastries are made with tender dough, in the shape of a half-moon, and are filled with a sweet egg and almond mix. They are then sprinkled with icing sugar.learn the history of this product
The Tentúgal Pastries were originally made in convents. Their pastry is obtained by joining water and flour and the filling is the result of mixing egg yolks and sugar syrup until consistent. They are presented in the shape of toothpicks or half-moons, as well as their miniatures, and are sprinkled with icing or granulated sugar and cinnamon (the latter used only in the half-moon pastries). The crispy pastry is a golden-brown colour, with darker brown crests, and the filling is yellowy-brown, with an egg, sugar and cinnamon taste which melts in your mouth.
Pereira Cheese Tarts are traditional from the parish of Pereira and their origin is lost in time, but was referenced in the Manueline Charter granted to Pereira in 1513.
They are made with fresh cheese, egg yolks, sugar and flour. The dough is handmade with flour, butter, water and salt. The filling is made while the dough is resting, for about 30 minutes. The pastry sheets are rolled out, cut and filled. Each cheese tart is moulded manually and left with seven edges. They are baked in a wood oven at 250ºC and should be golden-brown in order to obtain their natural taste. They are then taken out of the oven and placed bottom up on a cooling rack. Once cool, the extra flour is brushed off and they are packed in paper wrapping by the dozen or half-dozen.
Tentúgal Cheese Tarts have a very peculiar shape and exquisite taste. They are considered convent pastries, as their origin dates back to the convents found in the village of Tentúgal. Their name comes from the main ingredient – cheese, which by combining with the other ingredients (flour, eggs, sugar, milk and water) give them their unique and delicious flavour.
Suspiros are made with beaten egg whites and sugar. They were very common in convents, as a lot of egg yolks were used to make the desserts. These were then invented to use up the remaining egg whites. Their name maintains an association to the sensuality of baking.
Prince’s Slices are slices of arrufada of Coimbra, covered with a sweet egg mix and sugar syrup. Originally they were made as a way of using up hardened arrufadas, which were cut into slices, dipped into egg custard and covered with sugar syrup. Historically they are connected to the Monastery of Celas in Coimbra. This way, the nuns were able to reinvent a dry, “poor” cake, making it exquisite. Nowadays, the recipe is kept the same, but they are made with a freshly made arrufada.