The Portuguese Baking School

Just for fun, if you could only pick one queijada (little Portuguese cake) which will you choose?

Sintra (fresh cheese and cinnamon)
Passion fruit
Coconut
Graciosa (caramel)
Coconut
Almond
Madeira (fresh cheese)
White bean
Vila Franca do Campo (Azorean fresh cheese)
Milk
Requeijão (ricotta cheese)
Orange

For me it’s a hard choice. Yikes! I can’t choose 😳

These coconut pastries are a Portuguese pastry shop staple and one of my favoriters!

As with any traditional and popular pastry there are many variations.

This version was given to me by a beautiful baker on the island of São Jorge in the Azores.

It is rich and utterly delicious.

The coconut is added to a creme de ovos (egg yolk rich pastry cream) with just a hint of lemon.

As a student of the Portuguese Baking School I will teach you how to make these with homemade puff pastry (massa folhada) for a pastry shop experience.

Or I will show you a rapid and easy "pastry" that I learned from a clever Azorean baker.

This recipe and step-by-step video class (in addition to over 100 others) is available for all subscribed students!

Not a student?

Join the community and connect with Your Portuguese heritage, one recipe at a time here https://portuguesebaking.com

Olá from Hawaii! 🏝️

I’m here to celebrate a dear friends casamento (wedding) and soak up all the island culture.

Hawaii holds a special place in my heart as it does for many Portuguese immigrants and their descendants.

One branch of my family left the Azores to work in the sugar cane fields of Hawaii before going back to the Azores and then settling in California.

They were busy and on a boat a lot 😂 One of my uncles was even born on the boat!

As a fellow lover of Portuguese baking, it brings me immense joy to share my recipe for queijadas de laranja (orange 🍊 milk cake tartlets) with you!

For generations queijadas have been a pastry of connection. Whether enjoyed with friends at a pastelaria (pastry shop) or shared with family during a holiday or celebration these little cakes are a quintessential part of Portuguese culture.

This orange variety is bright and sweet. The texture is custard like and they are oh so easy to make.

Connect with your Portuguese heritage, one queijada at a time.

Receive my free recipe and step-by-step video class https://portuguesebaking.com/free-course-queijadas-de-laranja-orange-milk-cake-tartlets

We’re in the midst of festa do Espírito Santo (Holy Ghost festival) season and this time of year invites my eternal craving for Portuguese sweet bread also called massa sovada and pão doce 🧡

If you’ve known me long you know it’s my favorite food of all-time and it brings Portuguese and Azorean people and their descendants together like no other bread 🍞

I’ve taken a deep dive into this enriched dough over the years to understand its variations, its structure and what helps is succeed. There’s been a lot of learning along the way, learning that I’m thrilled to share in my Portuguese Sweet Bread online workshop. This on demand video class and recipe will support you to elevate your sweet bread baking skills and even replicate lost family recipes.

Connect with Your Portuguese heritage, one slice of sweet bread at a time here https://portuguesebaking.com

If a dessert came from heaven it would have to have a light and sweet cream, a rich slightly crunchy contrasting texture and a rich indulgent and bright custard.

Well this dessert exists and it didn’t come from heaven it came from Portugal 🇵🇹! Natas do céu or Heavenly Cream is a beautiful traditional layered dessert using crushed Maria cookies (think tea biscuits), whipped cream folded into a meringue and doce de ovos the quintessential Portuguese egg yolk cream.

It is uma maravilha (a marvel)!

Parabéns/Happy Birthday to my marido/husband Jonathan!

Beyond being the most incredible and special human I know he’s also a lover of Portuguese food and baking and has become quite the expert!

I’m so thankful for you and the sweet tooth that you didn’t know you had until you met me 😂

Happy World Baking Day!

It's absolutely incredible how baking connects us to culture, our heritage, to our family, to our community and to the world. What a gift the oven is and all that is transformed inside of it!

So thankful to be connected here through our love of Portuguese Baking!

Not quite sure what I'm doing in this photo 🤔 I'm either counting Donas Amélias (Azorean spiced molasses cakes) or telling them what to do 😂

What are you baking this week?

Sponge cakes called pães de ló (or pão de ló if you're talking about one cake) are popular throughout Portugal 🇵🇹

They are often the building blocks for other recipes such as sopa dourada ("Golden Soup") and versions of barriga de freira (“Nun’s Belly”).

I love using them as the base for trifles in the summer soaked in Portuguese liqueur and topped with whipped cream and fresh fruit.

3 of my favorite tips for perfect light sponge cake:

🌟 Use cake flour or the finest flour with lowest protein amount you can buy. The more protein a flour has the heavier or denser the cake will be.

🌟 Always sift your flour as you add it to the cake batter. This helps you avoid lumps of flour in the batter.

🌟 Fold the flour in using a balloon whisk or even the whisk attachment of your stand mixer. Rubber spatulas don’t always break apart clumps of flour resulting in little flour “nuts” in you cake.

💫 Bonus tip: don’t over fold! You’ll loose all the air you worked so hard to establish into the batter which will result in a denser cake.

Então (so), I am very excited to share that the Portuguese Baking School is offering how to make queijadas de Graciosa!!!

Queijadas da Graciosa are the famed caramel tartlets of Graciosa island in the Azores. Think of a caramelized condensed milk custard baked to perfection in the thinnest and crispiest pastry! Yum!

Their rise to fame came when Maria de Jesus Félix of Graciosa and her family created a successful business and bakery that has lovingly brought these pastries to a wider market. Before their rise into the spotlight they were called covilhetes de leite. Versions were made not only on Graciosa but on other islands as well such as Terceira.

This recipe and step-by-step video class (in addition to over 100 others) is available for all subscribed students!

Not a student?

Join the community and connect with Your Portuguese heritage, one recipe at a time here https://portuguesebaking.com

Casadinhos!

Two light sponge cake like cookies are “married” together with marmalada (quince jam).

Reminds me of how we come together with the ones we love to celebrate life’s sweetness.

These gorgeous =Portuguese confections can be finished in a variety of ways. Some are dipped in a sugar syrup then coated in coconut or finely chopped toasted nuts. Others are enrobed in chocolate - deliciosos!

This northern Portuguese cookie is perfect for Mother's Day!

This recipe and step-by-step video class (in addition to over 100 more) is available for all subscribed students!

Not a student?

Join the community and connect with Your Portuguese heritage, one recipe at a time here https://portuguesebaking.com

Happy Easter and happy Spring! 💐

May all the love baked into the sweets and breads you offer your family and loved ones be received with much joy!

I am so grateful to my mom and grandmother for passing on the 🇵🇹 Easter traditions that I continue to hold dear.

I’m so thankful to all of you for carrying on and passing down Portuguese baking traditions. They are precious, sweet and speak to the love in our hearts 💗

Feliz Páscoa!

Ovos moles de Aveiro reminds me of Easter. All those egg yolks like spring sunshine captured in a delicate wafer. They are like Easter eggs filled with a sunny sweet surprise.

This iconic Portuguese sweet is made of an egg yolk “jam” or cream. It’s most often placed in communion wafer casings that are shaped like seashells.

I actually made these ovos moles in the pictures! While my shapes aren’t sea themed I am so proud of them. The recipe will soon be added to the school library. The hardest part? Ordering the wafer shapes from 🇵🇹

It’s the week before Páscoa (Easter) and in Portuguese homes this is when the smell of bread and sweets fill our kitchens!

It’s a time for making folar (Easter breads) which come in many different varieties some sweet and some savory. Eggs will be tucked into sweet enriched breads to look like nests.

Sponge cakes (pães de ló) will be made some creamy and some light and airy.

Rice puddings decorated with lines of cinnamon will be served.

Eggs, almonds and chocolate will be celebrated and shared.

It’s an abundant time celebrating family and warmth. One of my favorite times of the year.

What are you making this year for your family?

If you need help with recipes, breads or yeast I’m here for you 🧡

That feeling when you find pastéis de nata (Portuguese custard tarts) when you’re traveling and they don’t disappoint! This nata from in Oxford 🏴󠁧󠁢󠁥󠁮󠁧󠁿 was incredible. Look how the custard oozes and the pastry is incredibly thin. Such a joy to eat!

This pastry haunts me! It fills my dreams and I wish I could eat it ever day!

My Portuguese pastry obsessed people do you recognize it?

It is pão de rala!

This pastry is made to look like a loaf of bread but inside there are layers of doce de ovos (egg yolk cream), doce de gila (pumpkin jam), fios de ovos (candied egg yolk threads) and the crust is a marzipan like almond mixture.

It’s pure Portuguese heaven for me!

My goal and plan is to add the recipe to the school library for my birthday month! It will be the ultimate treat!!🧡

Homemade or store bought?

If you guessed home made you are certo (right)!

My pastel de nata (🇵🇹 custard tart) class is my most popular class next to Portuguese sweet bread and filhoses/malassadas.

If you’re wanting to be transported to Portugal with one crisp and creamy bite without leaving your kitchen this is your ticket.

I’ll guide you through each step including the pastry (which is much easier than you would think), the egg yolk rich filling and how to use your oven like a pastry shop pro to get those beautiful caramelized spots 🖤

Foolproof recipe and video class available for all enrolled students 🩵

The absolute magic, mystique and craftsmanship of the pastel de Tentúgal.

There are not many pastries which inspire such poetry in me but this one always captures my heart and imagination.

Pastel de Tentúgal is a sweet created in a convent made with an extremely thin dough layered with butter and filled with a rich egg yolk filling. If you ever get the chance to visit Tentúgal 🇵🇹 to enjoy them and see how they’re made you’ll never forget it. Truly a gem in the history of Portuguese gastronomy.

Picture taken at Afonso Pastelarias

Brioche croissants are extremely common and popular throughout Portugal.

I had never seen them anywhere else and to be honest I always skipped them in favor of flashier pastries. Boy was I missing out!

Brioche is an enriched dough rich with butter, eggs, milk and sugar.

They are laminated like their French cousin but the number of folds to create the layers are far less making them much easier and fun to make.

This version which is attributed to Porto in the north is brushed with a Port wine, cinnamon and orange syrup while they are hot out of the oven giving them the most beautiful and aromatic sweetness.

They can be enjoyed plain, slathered with butter and jam or filled with meat and cheese for a savory sweet sandwich.

The recipe and video class are available for all enrolled students 🧡

The island of Madeira, oh how I love you!

From your molasses cakes, to your queijadas, passion fruit puddings and sweet potato breads your traditions and beauty constantly inspire me.

I’m proud to feature Madeira’s most famous and beloved recipes in the baking school.

My favorite? Has to be the traditional bolo de mel!

And yours?

Look at this beautiful (and delicious) piece of art by Amara Strand Studio! Which pastry is your favorite? For me? I can’t choose just one 😭 It would have to be pastel de feijão, toucinho do céu and pastel de nata! E tu?

The journey is where we find ourselves (and delicious pastries).

The north of Portugal is a rich home to pastries and desserts like the jesuíta, the limonete and of course pudim abade de Priscos among others.

Recipes from the north transport me to a state of being that is abundant, generous and incredibly beautiful 🧡

Adoro 🥰💗💗💗

Sharing some pastéis de nata today is a fantastic idea. Saw this cute photo and had to share
📸Lisbob

Bom Carnival!!! If you love Azores and in particular the island of Faial like I do today is a special day.

Beyond all the filhós and malassadas today we enjoys fofas!!

Fofas do Faial are a cream puff like pastry enjoyed during Carnival. The pastry is flavored with anise and filled with the most delicious lemon cream.

One bite of this pastry and I'm transported to the island of my bisavós. Tears form in my eyes. I didn't know I could love and island so much. And I love enjoying a pastry that is Faialense 💜

I had the immense honor to learn how to make fofas from a true master Isabel the owner and chef of Doce Delícia in Horta. I've included a picture of her and of my beautiful prima (cousin) Micá enjoying a fofa!

How are you celebrating today?

Carnival for me is a time for gathering in the kitchen around the fryer with family ❤️

Growing up my avó (grandmother) would make filhós (filhozes/malassadas/Azorean style fried dough) only on special occasions.

When I was older my aunt and I would team up with me stretching the dough into the oil and my aunt turning them. My grandmother would oversee the process always ready with kind but firm corrections.

My aunt and I would tease her and each other. It was the best! When we got them right my grandmother was so happy and we were so happy!

Biting into a fresh filhós with family is a moment of heaven.

These food memories are priceless and connect us deeply with our loved ones and heritage.

I know that not all of us had this experience or those who made with for or with us are no longer here.

I want to encourage you gather your family this year. Team up around the fryer. Make filhós/malassadas.

Tell stories, tease each other, love each other and have fun. This is what Portuguese baking is all about.

If you need help with a reliable recipe and techniques for the fluffiest filhóses/malassadas ever I'm here for you!

This! This is why we do this! Family, joy and fun!

These memories, traditions and recipes are priceless. They connect us to who we are and the love we share!

This is my adorable prima (cousin) Albertina showing me how to make torresmos (marinated and fried pork).

This time of year many Portuguese communities host mantanças which feature dishes made from pork. The whole community comes together to create feasts which not only make use of the whole animal celebrating its gift of life but celebrates the joy of creating and feasting together.

The first time I visited the island of São Miguel 🇵🇹 I had no idea the culinary heaven I was about to enter. I mean everything I ate made me swoon especially these yeasted cake like breads called bolos lêvedos. They are like a warm sweet bread hug and will instantly transport you to the volcanic village of Furnas full of hot springs where they were created. These days they are served in all kinds of ways from plain to slathered with local butter and jams to sandwiches and even burgers.

For my alunos (students) the recipe and class I've created invites you to learn about hydration. Hydration refers to how much liquid is in a recipe and how it directly affects the breads texture especially its fluffiness. More liquid can often produce a lighter and more fluffy texture but can also be challenging to handle. All of this I will guide you through so you can produce the bolos lêvedos of your sonhos (dreams)!

Recipe and online video class now available for all students! Not a student? Não há problema! Try this recipe and all of my recipes for free using the link https://portuguesebaking.com/product/the-portuguese-baking-school/

Your first 2 weeks are my mimo (gift) 🎁 for you!

Giumarães - this is where many come to honor the beginnings of Portugal. The birthplace of a nation and a vision. A vision often looking west into the future, into possibilities and into the unknown.

Each time you learn a new recipe your embark on your own adventure into the unknown. Like the Portuguese explorers of old you search for connection, for understanding of the world and who you are in it and of course new and exciting flavors!

Just a recipe and the desire to explore can transport you into a whole new world where you discover yourself once again. Oh and it usually tastes good! If you have a good recipe 😂 If you don't, I can help with that!

Então, it's a new year and I'm thinking about kitchen communion.

I'm remembering the first time my mom taught me to make massa sovada (Portuguese 🇵🇹 sweet bread) and the joy I felt tasting my first loaf that succeeded. I remember how her hands look when she kneads the dough.

I'm remembering all the times as a college student I baked while my avó (grandmother) was on the phone guiding me through each step. I can still hear her patient yet exacting voice.

I'm remembering the amazing bakers that took time to show me how to make a traditional recipe while visiting Portugal and the stories we shared.

I'm remember why I started all of this...

Connection.

Connection to my family, to the love we share, the love for each other and the love for delicious bakes (like slathering butter on a fresh loaf of bread as it comes out of the oven - like some sort of secret kitchen communion).

Connection to Portugal, her culture and people.

Connection with you as you share your mastery over each Portuguese recipe and the joy it brings you to carry on Portuguese traditions with your family.

The kitchen has always been a place of communion and around the oven is where we celebrate the life we have with each other.

So here's to another year full of new recipes, connection and kitchen communion ❤️

Thank you Maria for all the love! You are star baker!

This is one of my most popular classes guaranteed to help home bakers recreate the best pastries in their own kitchen! Yum!

January marks the beginning of new beginnings, and for me, it's especially significant because it's my birthday month. To make it even more special, a few years ago my thoughtful husband surprised me with a private online baking class taught by Jeremiah Duarte Bills. We learned how to make authentic Pasteis de Nata. The class was conducted through the Portuguese Baking School, which is dedicated to preserving the rich baking traditions of Portugal. The Portuguese Baking School
Check out his page and website … I highly recommend his online baking classes ❤️