How to make it

  • Mix all ingredients for filling and set aside. See Photo
  • In the bowl of a food processor fitted with a metal blade, pulse the flour, salt and sugar to combine. Add the butter and pulse until the flour resembles coarse, uneven cornmeal, about 10 1-second pulses.
  • Drizzle 5 tablespoons of the ice water over the mixture. Pulse several times to work the water into the flour. Add the remaining water, 1 tablespoon at a time, and continue pulsing until the mixture develops small curds. Turn the dough out onto a work surface, shape it into a disc and cover with plastic wrap. Refrigerate for at least 1 hour.
  • On a lightly floured surface, roll half the dough to 1/16-inch thickness. Cut out 6 (4 1/2-inch) circles. (If you don’t have a cookie cutter, a wide-mouth jar works well.) Ease the dough circles into a 12-cup (4-ounce capacity) nonstick muffin tin, pressing out any overlapping folds. Repeat with the remaining dough. Place the tin in the freezer for 5 minutes. Remove and trim any overhang with the back of a knife so that the pastry cups are flush with the top of the tins.
  • Fill tins with filling almost all the way. Bake at 350 degrees for 25-30 minutes. Remove from oven and cool on wire racks See Photo. Remove and serve in cupcake liners, if desired.

Reviews & Comments 5

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  • maureenlaw 7 years ago
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  • gourmetana 7 years ago
    Oh... a piece of my land :) my family and I love those! This is a great recipe Luisa, thank you for the addition.
    I agree with you, we really need portuguese added for cuisine type, I would personally add many more portuguese recipes.
    Job well done as usual and great photos!
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  • cuzpat 7 years ago
    This sound so good!
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  • kristopher 7 years ago
    Such a great post. We need more Portuguese dishes!
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  • mamalou 7 years ago
    Definitely going to try this soon. I love Coconut and I just happen to be Portuguese!!
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