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Queijadas da Graciosa (Portuguese dessert from the Azore islands)
Ingredients
Dough for the Crust
- 2-1/2 cups flour
- 3 tbsp sugar
- 3 eggs
- 6 tbsp butter
- 2-1/2 tbsp water
- 1/2 tsp salt
Filling
- 24 oz evaporated milk
- 2-3/4 cups sugar
- 12 egg yolks
- 1/4 cup water
- 1/4 tsp vinegar
- 4 tbsp butter
- 1/2 tsp cinnamon
- 1/2 tsp salt
Instructions
For the Crust
- Put the flour, sugar and salt in a large bowl -mix well.
- Add whisk three whole eggs then add the eggs to the flour mixture.
- Melt the butter and drizzle it over the flour.
- Add 1 tablespoon of water they need the dough for about two minutes. (you should be able to form the dough into a ball the dough should be only slightly tacky. But not dry and crumbly) if you feel the deal was still too dry you could work in another 2 tablespoons of water.
- It's best to let the dough rest for at least an hour before rolling it out.
- Do you want to oil or butter your molds you could use spray butter or whole butter
- After the dog has rested for at least an hour, roll it out on a lightly floured surface to about .5 to 1 millimeter thick.
- With a round cookie cutter cut circles slightly bigger than the mold, then press the dough into the mold carefully if you were not going to use it within a few minutes it's best to put the molds in the refrigerator until ready for use.
Filling:
- In a large pot (one and a half to 2 gallons) add a quarter cup of water, 1/2 teaspoon of lemon juice or vinegar and two and three-quarter cups of granulated sugar. Heat the sugar mixture until it gets to an amber color. If you have a thermometer the temperature should be 345- 350°F degrees (182°C )
- Let the sugar mixture cool for 10 to 15 minutes then add the evaporated milk, cinnamon, salt and butter. mix for about 2 minutes until well incorporated.
- Let this warm feeling cool down for at least three hours in the refrigerator. (you can also make the filling up to three days in advance of use.
- Fill all the tart shells about 50% full if there's still more filling available to use you can fill the tart shells up to about 80% full . Bake for 30-35 minutes. You should see a little bubbles near the middle of the filling and the pastry shell should be a slight golden color
Notes
In March 2015, Queijadas da Graciosa received the seal of the Azores brand – certified by nature, being the first product in the Region to be entitled to this certification.
But the history of home-made Queijadas da Graciosa dates back about half a century, when Maria de Jesus Santos Bettencourt Félix recovered the traditional recipe, making a sweet that was a regular presence at the tables on feast days on the island.
In 1991, Maria de Jesus Santos Bettencourt Félix created the company
Queijadas da Graciosa: The Sweet Star of the Azores
If there’s a single pastry that captures the heart and history of Graciosa Island in the Azores, it’s the beloved Queijadas da Graciosa. With their delicate star shape, creamy filling, and air of mystery, these little tarts have become a symbol not only of the island but of Azorean confectionery as a whole. Let’s dive into their origins, why they’re so cherished, and how you might get your hands on them—even from across the Atlantic.
A Taste of Tradition: History and Origins
The story of Queijadas da Graciosa is woven into the fabric of island life. For much of their history, these pastries were known as “covilhete de leite” or “queijada da praia,” and they were a closely guarded specialty of Graciosa’s housewives. Each family had its own touch, and the queijadas were a must-have at every celebration, from weddings to religious festivals and family gatherings. Their presence on the table was a sign of festivity and hospitality, a sweet reward for the community’s hard work and togetherness.
It wasn’t until the early 1990s that Queijadas da Graciosa began to step beyond the island’s borders. Maria de Jesus Félix, a visionary from Graciosa, started producing them on a larger scale, eventually founding a dedicated factory in Vila da Praia. Her commitment to quality and tradition led to the official registration of the Queijadas da Graciosa brand in 2003. The pastries soon gained recognition, becoming the first regional product to receive the prestigious “Marca Açores” certification—a mark of authenticity and excellence. Today, the factory continues under the stewardship of her family, producing thousands of queijadas daily and exporting them across Portugal and even to the United States.
What Makes Queijadas da Graciosa So Special?
At first glance, these queijadas are charmingly simple: a thin, crisp pastry shell envelops a luscious, creamy filling made from eggs, milk, sugar, and a hint of cinnamon. But don’t be fooled by the short ingredient list—much of the magic lies in the technique, timing, and, of course, the quality of the Azorean dairy used. The exact recipe remains a closely guarded secret, passed down through generations and never fully revealed. This air of mystery only adds to their allure.
Their star shape is more than just a visual treat; it’s a nod to the island’s nickname, “Ilha Branca” (the White Island), and a symbol of the pride Graciosenses have in their culinary heritage. The combination of a crisp, almost wafer-thin crust and a silky, sweet filling creates a perfect bite—delicate, rich, and utterly unforgettable.
Why Are They So Popular?
Queijadas da Graciosa are more than just a dessert; they’re a piece of Azorean identity. Their popularity stems from:
Queijadas da Graciosa: The Sweet Star of the Azores
If there’s a single pastry that captures the heart and history of Graciosa Island in the Azores, it’s the beloved Queijadas da Graciosa. With their delicate star shape, creamy filling, and air of mystery, these little tarts have become a symbol not only of the island but of Azorean confectionery as a whole. Let’s dive into their origins, why they’re so cherished, and how you might get your hands on them—even from across the Atlantic.
A Taste of Tradition: History and Origins
The story of Queijadas da Graciosa is woven into the fabric of island life. For much of their history, these pastries were known as “covilhete de leite” or “queijada da praia,” and they were a closely guarded specialty of Graciosa’s housewives. Each family had its own touch, and the queijadas were a must-have at every celebration, from weddings to religious festivals and family gatherings. Their presence on the table was a sign of festivity and hospitality, a sweet reward for the community’s hard work and togetherness.
It wasn’t until the early 1990s that Queijadas da Graciosa began to step beyond the island’s borders. Maria de Jesus Félix, a visionary from Graciosa, started producing them on a larger scale, eventually founding a dedicated factory in Vila da Praia. Her commitment to quality and tradition led to the official registration of the Queijadas da Graciosa brand in 2003. The pastries soon gained recognition, becoming the first regional product to receive the prestigious “Marca Açores” certification—a mark of authenticity and excellence. Today, the factory continues under the stewardship of her family, producing thousands of queijadas daily and exporting them across Portugal and even to the United States.
What Makes Queijadas da Graciosa So Special?
At first glance, these queijadas are charmingly simple: a thin, crisp pastry shell envelops a luscious, creamy filling made from eggs, milk, sugar, and a hint of cinnamon. But don’t be fooled by the short ingredient list—much of the magic lies in the technique, timing, and, of course, the quality of the Azorean dairy used. The exact recipe remains a closely guarded secret, passed down through generations and never fully revealed. This air of mystery only adds to their allure.
Their star shape is more than just a visual treat; it’s a nod to the island’s nickname, “Ilha Branca” (the White Island), and a symbol of the pride Graciosenses have in their culinary heritage. The combination of a crisp, almost wafer-thin crust and a silky, sweet filling creates a perfect bite—delicate, rich, and utterly unforgettable.
Why Are They So Popular?
Queijadas da Graciosa are more than just a dessert; they’re a piece of Azorean identity. Their popularity stems from:
- Authenticity: Made with 100% Azorean ingredients—milk, butter, eggs, and sugar—each bite is a taste of the island’s lush pastures and traditional way of life.
- Tradition: Once a homemade treat for special occasions, they now symbolize the island’s hospitality and are a must-try for any visitor.
- Mystique: The secret recipe and artisanal methods keep people coming back, eager to experience the “real” queijada.
- Recognition: As the flagship sweet of Graciosa, they’ve become a culinary ambassador for the island, proudly featured in shops, cafés, and even exported abroad.
