Queijadinha Portuguesa II Options
Ingredients:
I Option:
Pasta:
500 grams of wheat flour
150 ml of water approximately
Filling:
400 grs. of sugar
750 grs. Of very consistent curd
30 grs. Fresh or dried grated coconut
30 grs. Ground almonds
6 large gems
You can replace the almonds with grated coconut
How to prepare the dough:
Mix the wheat flour with the water slowly, slowly, until you can open the dough, without sticking in your hands, knead a lot
Open the dough with a thin roll of pasta
Make the cheesecake doughs with the dough, cut with a glass, then cut strips to make the edges, remove the excess of the dough.
Let it dry for 4 or 6 hours, or make the day before
How to prepare the filling:
Mix the yolks well with the sugar, add the grated coconut and ground almonds
The curd
Put two tablespoons of the filling in each dish
Bring the baking sheets into a baking dish.
Bring to bake in preheated oven medium 180 º C for 30 to 40 minutes, or until golden
Replacement:
Here in Brazil you can substitute the curd, for catupiry or crushed fresh cheese with a fork
If you want you can substitute the almonds for grated coconut, using 60 grs. Coconut and not 30 grs. With is in the recipe
II Option:
Brazilian Queijo's Patty
Pasta for the queijadinha:
2 cups wheat flour
1 whole egg
100 grs of margarine
2 tablespoons sugar
.
How to Prepare the Pudding Mass
Put the flour in a bowl, make a hole in the center and pour the egg, margarine and sugar.
Mix well all the ingredients of the dough.
Open the dough in the hands, line the pastry bowls, greased with butter.
Bake Mode:
Put the pie crusts in a baking dish.
Bring the parmesan bowls to the oven at 180 º C to roast for 10 'or 15' minutes, without filling, empty.
After roasting and cold place the filling with the aid of a spoon.
Return to the oven for another 10 minutes or until blush
After baking the cheesecake empanada, put in a paper
Filling:
250 grs. Of grated fresh coconut, if using dry coconut moisturize with water
200 grs. of sugar
3 large gems
L condensed milk can
L tablespoon of butter
How to prepare the filling:
Mix the first four ingredients of the filling, bring the fire until it loosens from the bottom of the pan, then add the butter, stir well outside the fire.
Stuff the pies, bring to the oven to bake until blush, see above
Ingredients:
I Option:
Pasta:
500 grams of wheat flour
150 ml of water approximately
Filling:
400 grs. of sugar
750 grs. Of very consistent curd
30 grs. Fresh or dried grated coconut
30 grs. Ground almonds
6 large gems
You can replace the almonds with grated coconut
How to prepare the dough:
Mix the wheat flour with the water slowly, slowly, until you can open the dough, without sticking in your hands, knead a lot
Open the dough with a thin roll of pasta
Make the cheesecake doughs with the dough, cut with a glass, then cut strips to make the edges, remove the excess of the dough.
Let it dry for 4 or 6 hours, or make the day before
How to prepare the filling:
Mix the yolks well with the sugar, add the grated coconut and ground almonds
The curd
Put two tablespoons of the filling in each dish
Bring the baking sheets into a baking dish.
Bring to bake in preheated oven medium 180 º C for 30 to 40 minutes, or until golden
Replacement:
Here in Brazil you can substitute the curd, for catupiry or crushed fresh cheese with a fork
If you want you can substitute the almonds for grated coconut, using 60 grs. Coconut and not 30 grs. With is in the recipe
II Option:
Brazilian Queijo's Patty
Pasta for the queijadinha:
2 cups wheat flour
1 whole egg
100 grs of margarine
2 tablespoons sugar
.
How to Prepare the Pudding Mass
Put the flour in a bowl, make a hole in the center and pour the egg, margarine and sugar.
Mix well all the ingredients of the dough.
Open the dough in the hands, line the pastry bowls, greased with butter.
Bake Mode:
Put the pie crusts in a baking dish.
Bring the parmesan bowls to the oven at 180 º C to roast for 10 'or 15' minutes, without filling, empty.
After roasting and cold place the filling with the aid of a spoon.
Return to the oven for another 10 minutes or until blush
After baking the cheesecake empanada, put in a paper
Filling:
250 grs. Of grated fresh coconut, if using dry coconut moisturize with water
200 grs. of sugar
3 large gems
L condensed milk can
L tablespoon of butter
How to prepare the filling:
Mix the first four ingredients of the filling, bring the fire until it loosens from the bottom of the pan, then add the butter, stir well outside the fire.
Stuff the pies, bring to the oven to bake until blush, see above
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