Recipes · Portuguese · Bakery
Pastel de Tentúgal (Paper-Thin Pastry with Egg Cream)
One serving has 338 kcal and 5 g protein, and at least a fifth of a woman's daily need of choline (36%), selenium (33%), thiamin (20%), riboflavin (20%) and vitamin A (20%). Ready in 100 minutes.
- Preparation: 60 min
- Cooking: 40 min
- Makes: 1 serving (102 g)
- Difficulty: Medium
- Diets: Vegetarian
- Contains: dairy, egg, gluten
Ingredients
- 25 g Sugar
- 12 g Water
- 18 g Egg yolks
- 34 g Filo pastry
- 10 g Unsalted butter, melted
- 2.5 g Icing sugar, for dusting
Method
- Makes 8 pastries, one to a serving; the amounts are for one pastry, so multiply every ingredient by 8 for the whole batch.
- For the ovos moles, stir the sugar and water over a medium heat until the sugar dissolves, then boil without stirring for about 5 minutes, until the syrup reaches 110 °C (230 °F), when a drop pulled between two fingers forms a short thread. Leave it to cool for 5 minutes.
- Beat the egg yolks lightly and pour them through a sieve, then pour in the syrup in a thin stream, whisking. Return it to a very low heat and stir constantly for 5-8 minutes, until it thickens like a soft custard that coats the spoon; never let it boil. Leave to cool completely: it thickens more as it cools.
- Heat the oven to 200 °C (400 °F) and line a baking tray. Lay out one sheet of filo, brush it lightly with melted butter and lay a second on top; keep the rest covered with a clean, damp tea towel so it doesn't dry out. (Filo stands in for the dough Tentúgal's bakers stretch by hand until it is thin enough to read through.)
- Spoon an eighth of the egg cream in a line along one short end, leaving 3 cm clear at the sides. Fold the sides in over it and roll it up loosely, letting the thin pastry crumple a little. Set it seam side down on the tray and brush with butter. Make the rest the same way, using up the filo.
- Bake for 15-20 minutes, until crisp and pale golden rather than brown. Cool a little and dust thickly with the icing sugar. They are best eaten the day they are baked.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 338 kcal | 16% |
| Carbohydrates | 46 g | |
| Water | 34.1 mL | |
| Fiber | 0.65 g | 2% |
| Protein | 5.3 g | 11% |
| Tryptophan | 0.06 g | |
| Threonine | 0.19 g | |
| Isoleucine | 0.24 g | |
| Leucine | 0.43 g | |
| Lysine | 0.28 g | |
| Methionine | 0.11 g | |
| Cystine | 0.1 g | |
| Phenylalanine | 0.25 g | |
| Tyrosine | 0.2 g | |
| Valine | 0.27 g | |
| Histidine | 0.13 g | |
| Fat | 14.9 g | |
| Monounsaturated | 5.5 g | |
| Polyunsaturated | 1.4 g | |
| Docosahexaenoic Acid (DHA) | 0.02 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 1.1 g | |
| Saturated | 7.3 g | |
| Trans-Fats | 0 g | |
| Cholesterol | 217 mg | |
| Calcium | 30 mg | 3% |
| Copper | 0.05 mg | 6% |
| Iron | 1.6 mg | 9% |
| Magnesium | 6.3 mg | 2% |
| Manganese | 0.17 mg | 9% |
| Phosphorus | 98.1 mg | 14% |
| Potassium | 47.7 mg | 1% |
| Selenium | 18.3 µg | 33% |
| Sodium | 175 mg | |
| Zinc | 0.59 mg | 7% |
| Thiamin (vitamin B1) | 0.22 mg | 20% |
| Riboflavin (vitamin B2) | 0.22 mg | 20% |
| Niacin (vitamin B3) | 1.4 mg | 10% |
| Pantothenic acid (vitamin B5) | 0.65 mg | 13% |
| Pyridoxine (vitamin B6) | 0.07 mg | 5% |
| Folate (vitamin B9) | 56.5 µg | 14% |
| Cobalamin (vitamin B12) | 0.37 µg | 15% |
| Choline | 152 mg | 36% |
| Vitamin A | 137 µg | 20% |
| Vitamin C | 0 mg | 0% |
| Vitamin D (D2 + D3) | 39.2 IU | 7% |
| Vitamin E | 0.72 mg | 5% |
| Vitamin K | 1.7 µg | 2% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.2 kg CO2e a serving: about average for breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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