Today we’re sharing the recipe for Fidalgo, a conventual sweet from Évora.

𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗘𝗦:

For the Egg Sheets:

• 12 Gems
• 1 whole egg
• 250gr Sugar
• 200ml Water

For the Egg Jam:

• 18 Gems
• 450gr Sugar
• 375ml Water

𝗣𝗥𝗘𝗣𝗔𝗥𝗔ÇÃ𝗢:

For the Egg Sheets:

Start by straining the yolks through a sieve to remove the film. Leave to drain and stir in the whole egg until the mixture is smooth.

Prepare a wide tray with water at room temperature in which to place the leaves.

Heat the sugar and water in a frying pan until it reaches a rolling boil.

Control the heat and start making the plates. Using a ladle, pour in a little of the mixture and smooth it out so that it looks like a crepe. Bring to the boil and carefully remove to the tray with the water. Repeat the process until the mixture is used up.

For the Egg Jam:

Boil the water with the sugar in a saucepan until it reaches the point of pearl. Remove from the heat and leave to cool.

When it’s cold, add the egg yolks, passed through a sieve, and stir constantly with a wire whisk. Bring back to the boil and stir until it reaches the boil. Remove from the heat and set aside.

Grease a rimmed baking tin with a little oil. Use the egg slabs to cover the entire pan.

Add the dulce de leche and close the loose ends on top of the filling. Once sealed, you can burn the jam, as if you were making a custard.

Refrigerate for about 4 hours and carefully unmold before serving.