Conventual desserts.

The most popular Portuguese desserts, aside from Pastel de Nata, are what the Portuguese refer to as conventual desserts. Conventual desserts are pastries that were traditionally cooked at convents and monasteries using a lot of egg yolks and sugar. Almonds and cinnamon are two more typical ingredients. Traditionally, egg whites were used to starch the priest's and nun's clothes in convents. With only the egg yolks and a limited amount of time to kill, the nuns had to think outside the box. In Portugal, making the most delectable and well-known deserts has become a tradition. As a result, each city and region has its own conventual desserts, which compete for the title of best-in-class Portuguese desserts.

You may try the Queijadas de Sintra in Sintra and compare the flavors to the Queijadas de Evora in Evora. The classic Tbias de Braga, a puff pastry filled with a soft sweet creamy paste and dusted with powdered sugar, is available in Braga. Sericaia, a traditional Alentejano dessert from the Convents of Elvas, a city east of Évora, may be found throughout Alentejo. Portugal has no shortages of conventual desserts. Rest assured you find one, or possibly two, to satisfy your sweet cravings.