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Description: Cakes about 12 cm long, 5 cm wide and 2 cm thick, covered with sugar. They are made of puff pastry filled with almond egg jam.
Special features: Puff pastry cakes filled with egg and almond jam that are traditionally eaten while still warm.
Region: Lisbon and Tagus Valley.
Ingredients used: Puff pastry, egg jam, almonds and sugar.
Preparation: A four-fold puff pastry is prepared that extends to about half a centimeter. Cut into rectangles of 10 to 12 cm, stuffed and rolled. They go in the oven very hot, sprinkling with sugar at the exit of the oven. The sweet filling is made by adding warm pearl sugar, egg yolks and grated almonds.
Product availability throughout the year: All year round.
Product history: Sintra is a region par excellence for tourism. Many Lisboners have the habit of going to Sintra on weekends to enjoy the landscape and feast on the typical sweets of this village. There are very old confectioneries in the village that prepare, in addition to pillows, the famous queijadas, golden walnuts, among others.
The invention of the recipe is up to Mrs. D.ª Constância, who started selling them in the 40s in the Piriquita confectionery, hence the cakes are also known as Travesseiros da Piriquita.
Use: As a famous treat, they can be eaten at any time of the day. In Sintra, on weekends, you can see queues of people waiting for their turn to eat a very warm Travesseiro.
Source: Produtos Tradicionais Portugueses, Lisboa, DGDR, 2001
