http://leitesculinaria.com/12250/writings-portugal-pasteis-de-tentugal.html#utm_source=feed&utm_medium=feed&utm_campaign=feed Recipes, Food, and Cooking Blog Sat, 11 Feb 2012 22:52:37 +0000 hourly 1 http://wordpress.org/?v=3.3.1 http://leitesculinaria.com/12250/writings-portugal-pasteis-de-tentugal.html#comment-25296 Ana Sun, 02 Jan 2011 04:14:12 +0000 http://leitesculinaria.com/wordpress/?p=12250#comment-25296 David, I have made many of your recipes and really love your one for massa sovada. Do you have one for pao de leite you can share with us? David, I have made many of your recipes and really love your one for massa sovada. Do you have one for pao de leite you can share with us?

]]> http://leitesculinaria.com/12250/writings-portugal-pasteis-de-tentugal.html#comment-16171 David Leite Sun, 11 Jul 2010 19:21:28 +0000 http://leitesculinaria.com/wordpress/?p=12250#comment-16171 Ling, as they flop the dough, it gets thinner and thinner. There are times that it does tear, and they just work around it. I don't think it rests long, as in days, but rather hours. Ling, as they flop the dough, it gets thinner and thinner. There are times that it does tear, and they just work around it. I don’t think it rests long, as in days, but rather hours.

]]> http://leitesculinaria.com/12250/writings-portugal-pasteis-de-tentugal.html#comment-16166 Ling Teo Sun, 11 Jul 2010 13:15:21 +0000 http://leitesculinaria.com/wordpress/?p=12250#comment-16166 Good lord—that is completely amazing! How does the dough not tear?! Have you any idea how long it's kneaded for? Good lord—that is completely amazing! How does the dough not tear?! Have you any idea how long it’s kneaded for?

]]> http://leitesculinaria.com/12250/writings-portugal-pasteis-de-tentugal.html#comment-15571 David Leite Fri, 18 Jun 2010 23:23:03 +0000 http://leitesculinaria.com/wordpress/?p=12250#comment-15571 It is, Sarah. I've seen it many times and still am blown away. It is, Sarah. I’ve seen it many times and still am blown away.

]]> http://leitesculinaria.com/12250/writings-portugal-pasteis-de-tentugal.html#comment-15557 sarah Fri, 18 Jun 2010 09:12:09 +0000 http://leitesculinaria.com/wordpress/?p=12250#comment-15557 It is absolutely amazing how they prepare the dough, I would love to visit Tentugal if only to see this with my own eyes. It is absolutely amazing how they prepare the dough, I would love to visit Tentugal if only to see this with my own eyes.

]]> http://leitesculinaria.com/12250/writings-portugal-pasteis-de-tentugal.html#comment-306 Joao Fri, 19 Jun 2009 12:22:14 +0000 http://leitesculinaria.com/wordpress/?p=12250#comment-306 Interesting that it's still done by hand. I can envision a bunch of nuns in white working in quiet all day making the dough. Yikes! I'm glad I can just buy phyllo dough at the grocery store. Interesting that it’s still done by hand. I can envision a bunch of nuns in white working in quiet all day making the dough. Yikes! I’m glad I can just buy phyllo dough at the grocery store.

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