Description

The first Queijadas de Sintra “mass produced” appeared in 1756 owing to a lady called Maria Sapa, from the neighbouring village of Ranholas, who started to make them from home.

Such was their quality that noblemen from the region or passing by, started to call her regularly to enjoy these treats.

Details

Sapa was the first brand for Queijadas de Sintra but these pastries were soon mimicked by others, leading to the birth of many quality brands of Queijadas de Sintra that still exist these days, such as Piriquita, Gregório, Sapa and Casa do Preto.

These small tarts are made with fresh cheese, sugar, eggs, flour and cinnamon and wrapped in a thin yet crunchy pastry are sold in packets of 6, which, as many say “one can never have too much”, since they tend to vanish in one’s mouth in a flash.

3 Packs with 6 Queijadas from Sintra in each

Should to be consumed in 6 days

Origin

The original recipe was created at the Penha Longa Convent by "Frei João da Anunciação", controller of the convent kitchen for over 60 years.

Taking advantage of the fact that Sintra was a great place for the production of cheese owing to the excellent pastures and abundance of livestock in the region.

History

This handmade delicious tarts date back the 13th century, by that time they already were something so precious that they were also used as a means of paying land taxes.

Sintra: