Sintra, Portugal
The oldest documented Portuguese pastry — a small, individual tartlet of fresh cheese (requeijão), eggs, sugar, and cinnamon in an unleavened pastry shell, sold exclusively in Sintra since the 12th century (records of queijadas appear in Sintra's accounts from 1756, though the recipe may be older). The queijada's filling sets to a firm, almost cheesecake-like texture, and the pastry shell is thin, unleavened, and slightly crisp — completely different from the pastéis de nata pastry. Fábrica Piriquita in Sintra has made queijadas to the same recipe since 1862 and is considered the benchmark.
Requeijão (a Portuguese fresh cheese similar to ricotta but less granular) must be well-drained — excess moisture prevents the filling from setting. The pastry is unleavened (no baking powder, no butter) — flour, egg, water, and salt only, rolled very thin. Fill 80% of the shell — the filling rises slightly during baking. Bake at 175°C for 20-25 minutes until the filling is just set and the surface is lightly golden.
If requeijão is unavailable, fresh ricotta pressed in muslin for 2 hours is the closest substitute. The queijada can be made in standard tartlet tins — the individual portion is traditional. Some versions from the Sintra region add a small amount of almond — this is a regional variation, not the original. Pair with ginjinha (cherry liqueur) or Moscatel de Setúbal.
Using insufficiently drained cheese — the filling stays wet. Over-filling — the cheese overflows and burns on the tin. Underbaking — the filling must be fully set. Using commercial ricotta instead of requeijão — the texture is different.
Leite's Culinaria — Portuguese tradition