Travesseiros de Sintra with Almond and Egg Yolk Filling

What you need

• 300 g (1 1/2 cups) granulated sugar
• 100 ml (scant 1/2 cup) water
• 150 g (1 1/2 cups) ground almonds
• 4 egg yolks
• 1 tsp ground cinnamon
• 2 sheet puff pastry, ready-rolled, about 250 g each, cold
• icing sugar, for dusting

Method

Restated from the original video

1. 1

   Stir the sugar and water in a saucepan over medium heat until the sugar dissolves. Boil without stirring until it reaches 107 °C (225 °F), the thread stage, about 8 min.

2. 2

   In a bowl, whisk the almonds, yolks and cinnamon into a thick paste.

3. 3

   Take the pan off the heat and stir the almond mixture into the hot sugar.

4. 4

   Return the pan to low heat and stir constantly for 4-5 min, until the filling is thick enough to leave a trail on the bottom of the pan. Do not let it boil.

5. 5

   Spread the filling in a shallow dish and cool completely, about 30 min.

6. 6

   Heat the oven to 200 °C (400 °F) and line two baking trays with baking paper.

7. 7

   Cut each sheet of pastry crosswise into 3 equal rectangles.

8. 8

   Spoon a strip of filling down the middle of each rectangle. Fold one long side over the filling, then the other side over it, and press the ends shut.

9. 9

   Place the pastries seam side down on the trays, spaced apart.

10. 10

    Bake for about 25 min, until puffed and deep golden.

11. 11

    Cool for 10 min, then dust generously with icing sugar. Serve the same day.

Imported from feed.continente.pt. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.