How They Make Pastéis de Tentúgal

 The process of making these beloved pastries, which are only made in the town of Tentúgal, is arduous. The dough is pulled until the sheet is more than 10 feet in diameter.

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About David Leite

I’ve received three James Beard Awards for my writing as well as for Leite’s Culinaria. I’m the author of The New Portuguese Table and Notes on a Banana. For more than 25 years, I’ve been developing and testing recipes for my site, my books, and publications. My work has also appeared in the New York Times, Martha Stewart Living, Saveur, Bon Appétit, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, Washington Post, and more. I’m also a cooking teacher, memoirist, and inveterate cat lady.

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