Thanks to the Moorish past and some entrepreneur nuns, Portugal has a heritage rich in sweets and desserts. Sometimes too sweet, the dessert offerings often reflect conventual origins, which have given them interesting names such as papos-de-anjo (angels’ bellys), toucinho do céu (heaven’s bacon) and barriga de freira (nun’s belly).
Frutos de Maçapão
Moorish influences are notorious for the use of almonds and honey in many recipes, including the regionally famous marzipan fruits, stuffed with sweetened egg yolks.
Morgado
The morgado/morgadinho (egg yarn balls) is a mini cake filled with egg yolks, sugar, and a sort of pumpkin (gila) jam, covered in a white sugar glaze. Needless to say from the ingredient list that this is another conventual sweet.
Filhós
Filhós are usually made by forming balls (or other shapes) from a mixture of flour and eggs. When the dough has risen, the balls are deep fried and sprinkled with a mixture of sugar and cinnamon.
Dom Rodrigos
Dom Rodrigo is a Portuguese dessert that is traditionally associated with the Algarve region, the town of Tavira especially, where it’s been made since the 18th century. It is prepared with a combination of egg yolks, sugar, ground almonds, cinnamon, and fios de ovos – a traditional confectionary product consisting of thin egg yolk threads.
Torta de Amêndoa
An almond dessert that can make anyone’s mouth water. If you are looking for a truly typical southern pie, this almond pie is the must-have dessert.
Torta de Laranja
The history of the Orange Pie dates back to the 16th century. There are several versions of its origin, and it is said that it must have come from the Convent of Nossa Senhora da Conceição de Lagos. The pie is made by mixing orange juice with eggs and sugar. It is baked in the oven, buttered and then rolled.
Torta de Alfarroba
Carob and honey, abundant products in the Algarve, are two beneficial ingredients for health and with a very pleasant taste. Carob is reminiscent of cocoa and honey delights for its delicacy and flavor. The carob and honey pie combines the best of these two ingredients.
Figos Secos
Fig is part of the traditional diet of the Algarve. Fresh is consumed as a snack, dessert or as a raw material for jams and sweets. Dry, it is used as it is or as part of the rich Algarve desserts.
Compotas
Jams have a strong tradition in Portugal and can be found in every home. In the Algarve, the most popular are made out from quince, tomato, pumpkin and “string pumpkin”.
Pastel de Nata
The star of the Portuguese sweets, the pastel de nata (custard tart), now eaten everywhere in the world from Sydney to São Paulo. Best eaten warm straight out of the oven, these tarts are utterly delish: filled with a silky smooth cinnamon-flavoured custard, encased in flaky puff pastry. Many people eat it dusted with cinnamon.
Pão de Ló
Every household has its own recipe of this cake. The Pão de Ló has traveled several generations. Some regions also have their own, such as Ovar, which has a silky egg cream inside. Others are a super moist and fluffy sponge cake.
Bola de Berlim
These are sold in almost all pastry stores and bakeries around the country, and you will also find them being sold by men dressed in white in the beaches during summertime. This cake is sort of a donut that can be plain or with a filling inside (the very portuguese egg cream or chocolate). Only costs about 1,50€ euro each!