Bakers in Portugal make over 200 different types of pastries, and most of them can trace their origins to the time of the arrival of the Moors. By the sixteenth and seventeenth centuries, convents were employing women and nuns to make sweets to help support their abbeys and charity work, and sold everything from behind cloistered gates. Even today, many of the desserts still have names with religious connotations like barriga de freira, or "nuns' bellies."
This recipe is courtesy of Food.com.
- 8 Ounces sugar
- 3/4 Cups water
- 1 Ounce butter, cubed
- 8 Ounces fresh white bread, crumbed
- 8 Egg yolks, beaten
- 2 Tablespoons slivered almonds, toasted
- Cinnamon, to taste