Os Jesuitas são deliciosos doces de massa folhada típicos da confeitaria portuguesa, caracterizados pela sua textura crocante e pelo glacê brilhante que os cobre. Esta receita simples e económica transforma ingredientes básicos numa sobremesa elegante, perfeita para acompanhar o café da tarde ou para oferecer em ocasiões especiais.
Ingredientes
- Massa folhada
- 8 Colheres de sopa de açúcar em pó
- 1 Gema de ovo
- Canela em pó
Preparação
- Estenda a massa folhada em circulo e corte em 8 para formar 8 triângulos.
- Misture a gema com 1 colher de chá de açúcar em pó (reserve)
- Para o glacé, bata a clara em castelo e adicione aos poucos as 8 colheres de sopa de açúcar em pó até ficar uma textura brilhante e macia.
- Em cada triângulo pincelar com a gemada que reservou, polvilhe com canela e dobre ao meio.
- Barre os triângulos de massa folhada com o glacé e leve ao forno pré aquecido 180graus até ficarem dourados.
Here’s the English version of these heavenly Portuguese pastries below
Jesuitas (Portuguese Puff Pastry Triangles)
These charming Portuguese pastries are a testament to the magic that happens when simple ingredients meet skilled technique. Named after the Jesuit priests, these triangular treats feature buttery puff pastry enhanced with a hint of cinnamon and topped with glossy royal icing that creates a delightful contrast of textures.
What makes Jesuitas particularly special is their versatility – they’re equally at home at an elegant afternoon tea or as a quick sweet treat with your morning coffee. The key to achieving the perfect result lies in the glossy icing, which should be beaten until it holds soft peaks and has a lustrous sheen. Don’t rush the folding process; gentle handling ensures the pastry remains light and flaky.
Ingredients
- Puff pastry
- 8 tablespoons icing sugar
- 1 egg yolk
- Ground cinnamon
Method
- Roll out the puff pastry into a circle and cut into 8 triangular segments.
- Mix the egg yolk with 1 teaspoon of icing sugar (set aside for brushing).
- For the icing, whisk the egg white to stiff peaks and gradually add the 8 tablespoons of icing sugar, beating until the mixture is glossy and smooth.
- Brush each triangle with the reserved egg yolk mixture, sprinkle with cinnamon, and fold in half.
- Brush the pastry triangles with the white icing and bake in a preheated oven at 180°C until golden brown.