Jesuitas Pastries From Santo Tirso Portugal


Jesuitas Pastries From Santo Tirso Portugal

This triangle-shaped dessert is an example of many sweets that were initially prepared in Portuguese convents. Jesuítas are made with layers of puff pastry that are coated in egg custard, and the whole slice is typically topped with meringue.
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Course Dessert
Cuisine Portuguese
Servings 8


Pastry Cream /Custard Filling

  • 10 oz milk
  • 1/4 cup sugar
  • 3 tbsp cornstarch
  • 4 egg yolks
  • 1/2 tsp cinnamon

The Glaze

  • 2 egg whites
  • 3 cups powdered sugar (the amount of powdered sugar can range anywhere from 2 1/2 cups to 3-1/4 cups.)
  • 1/4 tsp lemon juice


Pastry Cream /Custard Filling

  • Add 10 ounces of milk to a pot and bring up to a simmer. Set aside for at least 15 minutes while preparing the rest of the ingredients for pastry cream.
  • Add a quarter cup of granulated sugar, 3 tablespoons of cornstarch, and a half teaspoon of cinnamon to a bowl and stir to combine.
  • Whisk 4 egg yolks into the dry ingredients
  • Now take the warm milk that has been resting for at least 15 minutes. (if you have a thermometer,it should be at a temperature of around 100 to 150°F) slowly pour about a quarter cup of the warm milk at a time into the bowl with the sugar, eggs corn starch and cinnamon. After all the milk is added to the egg mixture, put the entire mixture in a pot over medium heat and whisk until thickened. You know you are done when it is a very thick custard it should take around 5-10 minutes or if you have a thermometer it should reach a temperature of about (185°F [85°C]) After the mixture has thickened continue stirring over low heat for an additional minute.
  • Place the custard mixture in the refrigerator to cool for at least 20 minutes. Now begin making the glaze.

The Glaze

  • Mix egg whites then gradually add in the powder sugar mixing until a smooth, glossy and stiff meringue type of mixture. (the amount of powdered sugar may range from 2 1/2 cups to 3 1/4 cups of powdered sugar).
    Add 2 12 to 3 cups of powdered sugar
  • it should be thick enough to stick to the sides of a rubber spatula and slowly droop off.

Assemble The Pastry

  • Remove 1 sheet of puff pastry from fridge and roll out onto a well floured surface
    puff pastery
  • Spread custard filling on bottom half of the puff pastry dough; don't worry if it appears to thick that's exactly what we want
    jueuits 2
  • Take the half of the puff pastry dough that does not have any custard on it and fold it over the half of the puff pastry dough that does have the custard on it.
  • Now spread the frosting/glaze over the dough. Use a spatula to spread the glaze over the puff pastry it should be about an 1/8 of an inch to a 1/4 of an inch thick
    jesuits 3
  • Repeat the same process for the second sheet of puff pastry dough.
  • Place both of the stuffed and glazed puff pastry dough into the refrigerator for 30 minutes to an hour. Preheat your oven to 450°F (232°C)
    jesuits 5
  • Remove from the refrigerator. and cut into the desired triangle like shape.
  • Place the pastry on a thick cookie sheet pan on the middle rack of the oven and bake at 450°F. for the first five minutes. After5 minutes decrease the temperature of your oven to 400°F (204°C ) and bake for an additional 25 to 30 minutes


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I aspire to share recipes that you and your family can enjoy while also learning about cooking fundamentals along the way. I attended the California Culinary Academy in San Francisco, CA and now enjoy cooking as a hobby.

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