Trouxas de ovos, which translates to “little egg bundles,” are a beloved Portuguese dessert that’s as delightful to eat as it is to say. Imagine biting into a crispy, golden pastry shell that gives way to a creamy, cinnamon-infused egg yolk filling—pure heaven! These sweet treats are traditionally enjoyed during festive occasions in Portugal, but their simplicity and incredible flavor make them perfect for any time you crave a special homemade dessert.
Whether you’re an experienced baker or just starting your culinary journey, this detailed guide will walk you through each step to create your own batch of irresistible trouxas de ovos. So, tie on your aprons, and let’s bring a taste of Portugal to your kitchen!
Ingredients You’ll Need:
For the dough:
- 2 cups all-purpose flour, plus extra for dusting
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cold and cut into cubes
- 1/4 cup white wine
- 1/4 cup water
For the filling:
- 1 cup granulated sugar
- 1/4 cup water
- 1 cinnamon stick
- 1 lemon peel
- 6 large egg yolks
For frying:
- Vegetable oil, for frying
- Powdered sugar, for dusting (optional)
- Ground cinnamon, for dusting (optional)
Tools to Gather:
- Large mixing bowl
- Rolling pin
- Sharp knife or pastry cutter
- Small saucepan
- Candy thermometer (optional)
- Slotted spoon
- Paper towels
- Serving platter
Let’s Make Trouxas de Ovos!
Making the Dough:
- Combine dry ingredients: In a large mixing bowl, whisk together the flour and salt.
- Cut in the butter: Add the cold butter cubes to the flour mixture. Using your fingertips or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add liquids: Make a well in the center of the flour mixture. Pour in the white wine and water. Use a fork to gradually incorporate the liquids into the flour mixture, stirring until a dough starts to form.
- Knead and rest: Turn the dough out onto a lightly floured surface and knead for a few minutes until smooth and elastic. Form the dough into a ball, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes.
