Portuguese Flavours

By 15 de Dezembro de 2014 Sem categoria No Comments

“Pastéis de Belém”

were created before the 18th century by Catholic monks at the Jerónimos Monastery in Lisbon. At the time, convents and monasteries used large quantities of egg-whites for starching of clothes, such as nuns’ habits. It was quite common for monasteries and convents to use the leftover egg yolks to make cakes and pastries, resulting in the proliferation of sweet pastry recipes throughout the country.

 

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