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

  1. Estenda a massa folhada em circulo e corte em 8 para formar 8 triângulos.
  2. Misture a gema com 1 colher de chá de açúcar em pó (reserve)
  3. 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.
  4. Em cada triângulo pincelar com a gemada que reservou, polvilhe com canela e dobre ao meio.
  5. 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

  1. Roll out the puff pastry into a circle and cut into 8 triangular segments.
  2. Mix the egg yolk with 1 teaspoon of icing sugar (set aside for brushing).
  3. 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.
  4. Brush each triangle with the reserved egg yolk mixture, sprinkle with cinnamon, and fold in half.
  5. Brush the pastry triangles with the white icing and bake in a preheated oven at 180°C until golden brown.