Português 
English (UK) 
Description: Circular dough boxes, made with flour, egg yolk and butter, filled with jam made with ground bacon, almonds, egg yolks, sugar and cinnamon, baked in the oven.
Region: Alentejo.
Particularity: Pans about 6 cm in diameter and 3 cm in height, with very thin dough, filled with egg jam, almond and bacon. They have a golden color.
History: The name comes from the ingredients with which it is made and in which the bacon is inserted. One of the staple foods of the Alentejo population is pork; It is not surprising, therefore, that its derivatives also appear in regional sweets. It is a sweet that originated in a convent that disappeared more than a century ago and was founded in 1541, the Convent of Hope. However, there are also those who attribute the recipe to the Convent of S. João da Penitência or to the Maltesinhas de Estremoz.
Use: As a treat, at any time of the day, and as a dessert.
Know-how: A dough is made that is stretched and folded several times, like puff pastry. Finally, it is very thin and low and preferably fluted pans are lined. They are filled with bacon jam, covered with another slice of dough and baked. For the bacon jam, fresh bacon is used, without leather, soaked for a few hours, if necessary, dried and crushed. Make a sugar syrup, add the bacon, boil and pass through a sieve. Add the almonds, egg yolks and cinnamon and bring to the heat to thicken.
Source: Produtos Tradicionais Portugueses, Lisboa, DGDR, 2001
