Queijadas de Évora, do convento para a mesa

A doçaria tradicional Alentejana é riquíssima, com receitas super saborosas!

Esta antiga receita das Queijadas de Évora tem origem na doçeria conventual alentejana, trata-se de pequenas tartes com recheio cremoso de queijo, que quase se podem se comer em uma bocada só!

Singelas, deliciosas e fáceis de elaborar. As queijadas são típicas de todo o Alentejo, e aqui te mostramos como fazer as queijadas à moda de Évora, uma das cidades mais antigas de Portugal, cujo centro histórico foi declarado Patrimônio da Humanidade pela  Unesco, em 1986.

Ingredientes para o recheio

1 colher de sopa de farinha de trigo

6 queijos frescos pequenos de ovelha

14 gemas

500 gramas de açúcar

60 gramas de manteiga

Ingredientes para a massa

60 gramas de manteiga

Água

200 gramas de farinha

Preparação da massa

Amassar a farinha mais ou menos com 1 dia e meio de água e sal até obter uma massa macia.

Juntar a manteiga e misturar bem mas sem amassar.

Esticar a massa até que fique muito fina e se fosse preciso polvilhar também a massa com farinha.

Forrar as formas untadas com manteiga e cobrir com a massa.

Preparação  do recheio

Esmagar os queijos com um garfo ou passá-los pela varinha mágica.

Juntar as gemas e os ingredientes restantes.

Bater muito bem, encher as formas com o recheio e colocar numa bandeja.

Levar ao forno por 30 minutos, verificar com um palito e quando estiverem prontas tirar do forno.

Tirar da forma, colocar sobre uma superfície lisa e polvilhar com açúcar glass.

E já estão prontas para desfrutar estas pequenas delícias.

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