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“We are talking about a small region of a small country like Portugal,” says Vitor Sobral, one of Lisbon’s acclaimed chefs.“The number of convents and the diversity of sweets they produced is incredible.” Why were nuns and monks such major players in pastry?The recipe became so popular that there are many variations among pastry shops and bakeries for both its shape and filling.Best experienced fresh out of the oven, sprinkled with cinnamon and powdered sugar, eat one — or even better, try many.Origin: Sintra Where to find it in Lisbon: Confeitaria Nacional ; very few people know the monks’ secret recipe.

With its many sugarcane plantations, Madeira Island became an important depot for sugar production for all of Portugal’s colonies.

Origin: Torres Vedras Where to find it in Lisbon: Fábrica do Pastel de Feijão Manuel Joaquim Machado Rebelo, abbot of the Priscos parish, was considered one of the greatest Portuguese cooks of the 19th century, known for preparing sumptuous banquets for the royal family. His pudding was famous not only for its particular taste and uniform texture (firm and velvety all the way through), but also on account of its particular ingredients: port wine and pork (usually hailing from the Chaves or Melgaço regions).

You can just barely sense the texture of the pork fat as it melds with the incomparable taste of the yolks and notes of port wine, cinnamon, and citrus fruit.

Legend has it that they starched their laundry with egg whites and had to come up with a use for all the excess yolks. Rita João and Pedro Ferreira, authors of the Portuguese pastry encyclopedia, write, “These places of faith and seclusion were often true laboratories of creation, where the religious dedicated themselves to rescuing old recipes, or to testing new ingredients from all over the world.” The main ingredients in these sweets are egg yolks and sugar, in addition to flour, nuts, cinnamon, vanilla, coconut, and other spices.

The monks and nuns had a sense of humor, too; pastries have names like “angel’s double chin” or “bacon from heaven” Even today, centuries later, more than 200 types of delicacies are prepared according to their original recipes.Origin: Lisbon Where to find it in Lisbon: Manteigaria Also known as bean cake, this pastry is made with cooked, mashed white beans and almonds.