Description
A simple recipe for traditional Portuguese Cavacas, light, airy, slightly sweet baked pastries.
Ingredients
Scale
- 1 cup water
- 1/2 cup unsalted butter
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
- 1/2 cup granulated sugar for dusting
Instructions
- Preheat your oven to 400 degrees F (200 degrees C). Lightly grease a standard muffin tin.
- In a medium saucepan, combine the water, butter, and salt. Bring the mixture to a rolling boil over medium-high heat.
- Remove the saucepan from the heat. Add all the flour at once and stir vigorously with a wooden spoon until the mixture forms a smooth ball that pulls away from the sides of the pan.
- Return the pan to low heat and cook, stirring constantly, for about 2 minutes to dry out the dough slightly.
- Transfer the dough to a large bowl or stand mixer. Beat the dough on medium speed until slightly cooled, about 3 minutes.
- Add the eggs one at a time, beating well after each addition until the dough is smooth and glossy. The dough will look loose but should hold its shape.
- Drop rounded tablespoons of the dough into the prepared muffin cups, filling them about two-thirds full.
- Bake for 25 to 30 minutes, or until the popovers are puffed, golden brown, and firm to the touch. Do not open the oven door during the first 20 minutes of baking.
- Remove the cavacas from the oven and immediately dust the tops generously with granulated sugar while they are still hot.
- Serve warm or at room temperature.
Notes
- For the best rise, ensure your water mixture is boiling before adding the flour.
- Do not overbake; the centers should be mostly hollow.
- You can store cooled cavacas in an airtight container for up to two days.
- Prep Time: 10 min
- Cook Time: 30 min
- Category: Dessert
- Method: Baking
- Cuisine: Portuguese
Nutrition
- Serving Size: 1 popover
- Calories: 150
- Sugar: 8
- Sodium: 80
- Fat: 7
- Saturated Fat: 4
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 19
- Fiber: 1
- Protein: 4
- Cholesterol: 75
Keywords: Cavacas, Portuguese Popovers, Pão de Deus, sweet pastry, choux pastry