Conventual sweets

Traditional Portuguese sweets originating from convents

Conventual sweets (Portuguese: doces conventuais) are a category of traditional Portuguese desserts that originated in convents and monasteries during the Middle Ages. These sweets are renowned for their rich flavors and intricate preparation methods, often involving a high use of egg yolks, sugar, and almonds.

History

The tradition of conventual sweets began in the 15th century, when monasteries and convents in Portugal became centers of culinary innovation. The abundance of egg yolks used in these sweets is attributed to the practice of using egg whites for starching clothes and clarifying wines, leaving a surplus of yolks. The nuns and monks utilized these yolks to create a variety of desserts, often incorporating local ingredients such as almonds and cinnamon.

Characteristics

Conventual sweets are characterized by their rich, sweet flavors and often elaborate presentation. Common ingredients include egg yolks, sugar, almonds, and sometimes spices like cinnamon. These sweets are typically dense and rich, reflecting their origins in the resourceful kitchens of religious institutions.

Notable Conventual Sweets

Ovos Moles

Ovos Moles from Aveiro

Ovos Moles are a traditional sweet from Aveiro, consisting of a creamy egg yolk and sugar filling encased in a thin wafer shell. The sweets are often shaped like shells or barrels, reflecting the maritime culture of the region.

Pudim Abade de Priscos

Pudim Abade de Priscos

Pudim Abade de Priscos is a rich, caramel-flavored pudding named after the Abbot of Priscos, who is credited with its creation. This dessert is known for its unique inclusion of bacon fat, which adds a distinctive flavor and texture.

Pastéis de Tentúgal

Pastéis de Tentúgal

Pastéis de Tentúgal are pastries filled with a sweet egg yolk cream, wrapped in a delicate, flaky pastry. Originating from the Convent of Carmo in Tentúgal, these sweets are a testament to the skill and patience required in conventual baking.

Castanhas de Ovos

Castanhas de Ovos

Castanhas de Ovos are small, chestnut-shaped sweets made from egg yolks and sugar. They are a popular treat during festive occasions and are known for their smooth, creamy texture.

Cavacas

Cavacas

Cavacas are light, airy pastries with a crisp exterior and a soft, sweet interior. They are often glazed with a sugar coating and are a staple in many Portuguese celebrations.

Cultural Significance

Conventual sweets hold a special place in Portuguese culture, representing a blend of religious tradition and culinary artistry. They are often associated with festivals, weddings, and other celebrations, where they are served as a symbol of hospitality and indulgence.

Related Pages

• Portuguese cuisine
• List of Portuguese dishes
• History of Portugal