2. Pão de Ló
The traditional Pão de Ló is a sponge bread made with eggs, flour, and sugar and is a common dessert served at Christmas and Easter celebrations. However, we think this tasty sponge cake goes particularly well with coffee or tea sessions.
There are many variations of this cake, including Pão de Ló de Ovar which is made in a traditional clay pot and has a gooey and moist from the total of 18 egg yolks and 6 whole eggs that go into it.
The history behind the Pão de Ló or Pão de Castela dates back to the 1700s, when a chef accompanying the Genovese ambassador presented the King of Spain at a banquet with an enriched bread he called Pan di Spagna, which was later adopted by the neighbouring Portuguese.
In the Age of Discovery, when the Portuguese reached Japan, the influence of this popular cake would influence the famous Japanese cake known as Kasutera.
3. Ovos Moles
As you might have noticed, the Portuguese absolutely love eggs, especially in their sweets, and Ovos Moles are a perfect representation of that. These sweet treats first appeared in 1501, in the Convento de Jesus de Aveiro, a convent in Aveiro, one of the central regions of Portugal. It consists almost entirely of doce de ovos, a thick, sweet egg cream, wrapped in a thin wafer capsule, often shell-shaped
It’s commonly held by the Portuguese that egg whites were typically used for domestic purposes, such as starching clothes, while the yolks were often discarded until the day the nuns at the Convento de Jesus de Aveiro decided to add sugar to them instead and created this sweet egg dessert, which was served at daily mass as the bread of Christ.
4. Travesseiros de Sintra
The history behind the famous Travesseiros de Sintra, (travesseiros loosely translates to “pillows”, which is what these flaky sweet pastries of egg cream and almonds look like) can be traced back to a local bakery in Sintra, a charming town within the mountain range of the Serra de Sintra.
The bakery was known as “Casa Piriquita”, a name originally given by King D. Carlos I who named the bakery after the wife’s owner, a woman of very small stature.
The King encouraged the bakery’s owners to produce other well-known specialty, Queijadas de Sintra, for which the bakery became a huge success and widely popular.
Later, the couple's daughter found an old recipe book with the recipe for travesseiros hidden within it, and this secret recipe is used to this day to produce the delicious Travesseiros de Sintra.
5. Bola de Berlim
The famous Bola de Berlim, a delicious, deep-fried doughnut filled with egg custard, is a staple on every Portuguese beach. During the summer months, vendors walk up and down the sand serving them fresh to beachgoers. The true history behind this doughy delight dates back to the Second World War, when many Jews fled Germany and sought asylum in Portugal.
These refugees began working in cafés and bakeries, introducing the Portuguese to German pastries such as the Berliner (also known as Berlinesa), which gave rise to the Portuguese name Bola de Berlim.
Today, the Bola de Berlim comes in many flavours, including caramel, cinnamon apple, chocolate, and praline, though the most traditional filling is sweet egg cream.
6. Pastel de Feijão
The beloved Pastel de Feijão is a pastry made from crispy dough filled with a rich navy bean jam. Its recipe dates back to the 19th century and was originally introduced by a local from the village of Torres Vedras, near Lisbon.
These pastries became so popular that they were delivered daily to Lisbon by train and sold in various pastry shops, including Confeitaria Nacional at Praça da Figueira—one of the oldest pastry shops in the city, serving sweet delights for nearly 200 years.
The recipe has been passed down through generations, becoming highly refined in its original almond and bean flavours. Using beans in a pastry may sound unusual, but trust us—it’s so delicious you’d never guess the filling is made from beans.
7. Queijadas de Sintra
The history of Queijadas de Sintra dates back to the 19th century. The recipe was originally created in the village of Ranholas, in Sintra, and this sweet was once used as a form of payment for fees or rent.
There are written accounts by the famous Portuguese writer Eça de Queirós describing a recommendation from a mother to her son to take a walk around Sintra—but not to forget to bring Queijadas as payment for the month’s rent.
Traditional Queijadas de Sintra are made with fresh cheese, sugar, eggs, flour, and a hint of cinnamon, all encased in a crisp pastry shell.
While many modern variations exist, we always recommend sticking to the original recipe, which can be enjoyed at many local cafés that proudly serve these regional delights.
8. Patas de Veado
The Portuguese dessert Patas de Veado is beautifully crafted to resemble a deer’s foot, which is the literal meaning of its name. It consists of a Swiss roll filled with egg custard, sliced diagonally, coated with custard and coconut flakes, and finished with a delicate cinnamon design to mimic a hoof.
We recommend trying this visually stunning dessert in the coastal lagoon city of Aveiro, where both locals and tourists agree that the Patas de Veado from local bakeries are among the very best.
9. Bolo de Arroz
If you have ever traveled to Portugal, chances are you’ve seen this small cake wrapped in paper and proudly labeled Bolo de Arroz. While it resembles a muffin, we may be biased in saying it tastes far better.
Traditionally made with rice flour, Bolo de Arroz has a light, fluffy, and soft texture, making it perfect for a tea or coffee break.
The exact origin of Bolo de Arroz is unclear. However, a 1933 recipe book titled The Ideal Kitchen by Chef Manuel Ferreira refers to it as a simple, non-greasy delight that differs entirely from a traditional queque.
10. Toucinho do Céu
A staple Portuguese dessert, Toucinho do Céu was originally created by nuns in convents, who reportedly used pork fat instead of butter in the recipe.
Despite its name—which translates as “Bacon of Heaven”—this rich and indulgent dessert is made with sugar, flour, egg yolks, almond flour, and almonds, resulting in a uniquely decadent treat.
11. Queque
The humble Queque is a simple, muffin-like cake beloved for its buttery flavor. It can be found in nearly every street café, sometimes with variations that include walnuts.
While similar to Pão de Ló, the Queque is more compact and made with butter, eggs, and sugar.
Enjoy this classic treat with a cup of tea or coffee—we’re sure you’ll love it.
12. Fatia Dourada or Rabanada
Allow us to introduce Fatia Dourada, also known as Rabanada—the Portuguese version of French toast.
Literally translated as “Golden Slice,” Fatia Dourada differs from its American counterpart by being crispier. It is made from crusty bread soaked in eggs, milk, and cinnamon, then fried and dusted with sugar and cinnamon.
In northern Portugal, particularly in Minho, another version of Rabanada is made using wine—red or green—resulting in an equally delicious variation.
The history of Fatia Dourada dates back to the 11th century, when it was created as a way to use stale bread, eggs, and honey.
Traditionally eaten during Easter, when meat was avoided, this dessert has since become a staple at Portuguese Christmas dinners and is often enjoyed for breakfast on Christmas morning.
13. Fradinho
The Fradinho is less well known among tourists, yet it is a traditional and historic Portuguese sweet.
Its origin is credited to a local bakery in Mafra that shares the same name as the pastry.
Made with beans, sweet egg cream, and almonds, the Fradinho is similar to the Pastel de Feijão. This sweet tart is filled with bean jam and pairs perfectly with a strong espresso—or bica, as the Portuguese call it.
14. Jesuítas
The Jesuítas pastry is made with filo dough and sugar and was traditionally prepared by Jesuits in Santo Tirso, near Porto. Its history is closely tied to Christianity, as the name derives from the religious Jesuit Order.
According to local tradition, the recipe was brought to Portugal from Spain by a Spanish pastry chef working within a Jesuit community in Bilbao. Since then, Jesuítas have become a must-have sweet in Portuguese pastry culture.
15. Pão de Deus
Pão de Deus is a pastry traditionally associated with Dia de Todos os Santos (All Saints’ Day), celebrated on November 1. On this day, it was customary for children to go door to door asking for this sweet, whose name translates to “Bread of God.”
Historically, noble families would set tables with food and drink for the poor on this occasion.
Although the tradition has faded, the pastry remains beloved. This soft brioche topped with a sweet coconut crust is now a popular breakfast item and is often enjoyed in the morning, typically served with ham and cheese.
