Queijadas da Madeira

Description: Small cakes with a flattened and rounded shape whose base, with a very thin dough, is folded towards the center, in order to contain the filling. The Queijada dough is prepared with flour, butter, sugar and water to knead. The filling is made with goat cheese curd, sugar, eggs and flour. The queijadas are between 7 to 8 cm in diameter and 1 cm thick.

Region: Autonomous Region of Madeira.

Other denominations: Queijadas.

Particularity: Small flat cakes, with a very pleasant and characteristic flavor, which is given to them by the goat's milk cottage cheese fill-ing.

History: By extract from a manuscript codex of the Convent of the Incarnation, in Funchal, published in the Historical Archive of Madei-ra, in May 1937, monastic confectionery is judged. In the menu for the triennium from 1813 to 1815, reference is made to a wide variety of sweets, among which the Queijada, in quantities measured per bushel, is present to celebrate religious solemnities and their octaves (in Ilhas de Zargo).

Use: Much appreciated as a treat, being eaten at any time of the day.

Know-how: The cottage cheese filling of goat's milk, sugar, eggs and flour is placed on a very thin slice of dough (flour, butter, sugar and water) whose edges are folded upwards. Bake in a hot oven.

Source: Produtos Tradicionais Portugueses, Lisboa, DGDR, 2001