Cornucópia, a egg cream pastry from the Alcobaça region, in the window of Pastelaria Alcoa, in the Chiado district of Lisbon. The crunchy cone is hand stretched and fried in olive oil, then filled with the egg cream.
Pastelaria Alcoa specializes in “conventual” pastry (pastry originally made by monk and nuns in Portugal) and follows the traditional recipes created by the Cistercian monks of Alcobaça. Convents and monasteries began creating sweets in the 15th-century when the growth of global trade routes brought spices, sugar, and other ingredients to Portugal. Over 200 sweets are still made using the original recipes, many of them kept secret. Numerous places in Portugal are identified with a specific pastry; just check out the local bakeries and you can’t miss them.
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