Conventual Pastry

Conventual Pastry in the region of Coimbra occupies a prominent place both in the central region and beyond.

In the convents and monasteries of the region were invented by the wise hands of monks and nuns of the most delicious sweets we find in our country. White Manjar; Lorvão Pastries; High Cavacas of Coimbra; Lamprey Eggs; Bellies Of Nun; Queijadas of Pereira; Penacova Snowfalls; Lorvão Pastries; Arruffadas; Prince's Carving; Pasteis de Santa Clara and Pasteis de Tentúgal. A real temptation for the most demanding palatm es.

Santa Clara Pastels

Tentúgal Pastels


Santa Clara Pastels are to Coimbra, just as Belém Pastels are to Lisbon.

Half-moon-shaped pastries filled with jelly made with sugar syrup, to which after adding peeled and grated almonds and egg yolks. Before being baked they are brushed with beaten egg and sprinkled with sugar. The Santa Clara pastries originate from the Santa Clara Convent of Coimbra, which in fact gave name to some of Beira Litoral's most famous convent sweets and desserts.


In Tentúgal, they were initially produced in the Convent of Our Lady of the Nativity, founded in 1565 and inhabited by the Order of Carmelites of Portugal, and then known as "Pasteis do Convento" - Convent Pastels - after 1834 (extinction of religious orders) began to be produced in the exterior.

Its original shape was in the shape of a half-moon, with six points, and its filling composed of egg candy and almond, are still manufactured today, but the most common Tentúgal pastel today has an elongated shape and is stuffed with sweet egg.