Travesseiro (Portuguese Custard Pillows)
Golden, crispy puff pastry pillows filled with silky egg custard and topped with powdered sugar. A beloved Portuguese pastry that looks fancy but comes together with store-bought sheets and simple custard.
- Total time
- 45 min
- Servings
- 12
- Calories
- 245
- Protein
- 4g
Ingredients
- 6 whole egg yolks
- 1 cup whole milk
- ½ cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- 2 sheets (14 oz total) frozen puff pastry sheets
- 1 whole egg, for egg wash
- 1 tablespoon water
- 3 tablespoons powdered sugar, for topping
Instructions
- 1
Pour 1 cup of milk into a medium saucepan and place it over medium heat until small bubbles appear around the edges and steam rises from the surface, about 5 minutes—do not let it boil.
- 2
While milk heats, crack 6 eggs over a small bowl, separating the whites from the yolks by letting the whites drip through your fingers into the bowl and keeping the yolks in the shell halves; discard the whites and place the yolks in a separate medium bowl.
- 3
Add 0.5 cup of granulated sugar to the egg yolks and whisk together using a wire whisk, stirring in a circular motion for 1–2 minutes until the mixture becomes pale yellow and thick, about the texture of soft serve ice cream.
- 4
Sprinkle 2 tablespoons of all-purpose flour over the egg and sugar mixture, then whisk it in, stirring constantly until no white streaks of flour remain, about 30 seconds.
- 5
Slowly pour the hot milk into the egg mixture while whisking constantly in a circular motion—pour in a thin stream (like pouring from a measuring cup) to prevent the eggs from scrambling, about 2–3 minutes total.
- 6
Pour the combined mixture back into the saucepan and place it over medium heat, whisking constantly in a circular motion until the custard is thick enough that a line stays visible when you drag your finger across the back of a wooden spoon, about 5–7 minutes.
- 7
Remove from heat and stir in 1 teaspoon of vanilla extract and 0.25 teaspoon of ground cinnamon using a wooden spoon, mixing for 15 seconds until evenly distributed.
- 8
Pour the custard onto a plate, spreading it into a thin, even layer about 0.5 inches thick with a rubber spatula, then place the plate in the refrigerator for 15 minutes to cool.
- 9
Preheat the oven to 400°F and wait until the indicator light or beep signals it has finished heating, about 10 minutes.
- 10
Remove the puff pastry sheets from the freezer and let them sit on the counter for 5 minutes until they are soft enough to cut without cracking but still very cold.
- 11
Lay one puff pastry sheet flat on a cutting board and cut it into 6 equal rectangles by making one cut down the middle lengthwise and two cuts across the width, creating a 3-by-2 grid of rectangles, each about 4 inches by 4 inches.
- 12
Repeat the cutting process with the second puff pastry sheet, creating 12 pastry rectangles total.
- 13
Place 6 pastry rectangles in a single layer on a baking sheet lined with parchment paper, spacing them about 1 inch apart.
- 14
Spoon about 1.5 tablespoons of cooled custard onto the center of each rectangle, spreading it with the back of the spoon into a mound that leaves a 0.5-inch border of pastry visible on all sides—the custard should not reach the edges.
- 15
Place the remaining 6 pastry rectangles flat on top of the custard-filled rectangles, pressing down gently so the tops sit flush with the filling.
- 16
Crack 1 egg into a small bowl, add 1 tablespoon of water, and whisk together with a fork until combined, about 15 seconds—this is the egg wash.
- 17
Using a pastry brush, paint the top of each pastry pillow with a thin, even coat of egg wash, brushing in one direction across the surface.
- 18
Place the baking sheet in the preheated 400°F oven and bake for 18–20 minutes, until the pastry is deep golden brown on top and the edges look darker and crispy—watch the sheet around minute 15 to prevent over-browning.
- 19
Remove the baking sheet from the oven and let the pastries cool on the sheet for 5 minutes until they are cool enough to handle but still warm.
- 20
Sift 3 tablespoons of powdered sugar evenly over the tops of all 12 pastries by holding a fine-mesh sieve about 6 inches above each one and tapping the handle so the sugar falls like snow.
- 21
Transfer the travesseiros to a serving plate and serve warm or at room temperature within 2 hours.
Tools you’ll need
- medium saucepan
- small bowl
- medium bowl
- wire whisk
- wooden spoon
- measuring cup
- plate
- rubber spatula
- baking sheet
- parchment paper
- cutting board
- knife
- pastry brush
- fork
- fine-mesh sieve
- oven
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