Dona Amelia pastries are a traditional dessert from the Azores, specifically from the island of Terceira. These delicate pastries consist of a thin, flaky pastry shell that is filled with a sweet mixture of sugar, cinnamon, and chopped nuts. The pastries are then baked until golden brown and dusted with powdered sugar. Dona Amelia pastries are known for their rich flavor and delicate texture, making them a favorite treat among locals and visitors alike. These pastries have a long history in the Azores, and their origin is said to date back to the visit of Queen Amelia of Portugal to Terceira in 1901. Today, they are a beloved dessert and a staple of Azorean cuisine.
1 cup Sugar
3/4 cup yellow corn flour
6 tbsp melted butter
1 tbsp molasses
1 tsp cinnamon
1/2 tsp nutmeg
Pinch baking powder
White raisins to taste
Begin by creaming your sugar and eggs together until it reaches a soft consistency. Toss in your
melted butter and continue mixing. Add in your flour, baking powder, cinnamon, and nutmeg
and mix thoroughly. Lastly, add in your molasses and mix.
Grease and flour your cupcake/muffin forms and pour the batter to fill 3⁄4 way up of each form. I
tossed in 2-3 raisins into each cupcake before baking, but feel free to omit the raisins if desired!
Bake your cupcakes at 350°F for 20 minutes. When done, finish them off with a dusting of
powdered sugar and enjoy!
- Use good quality ingredients: Since Dona Amelias are simple pastries with few ingredients, it’s important to use high-quality ingredients to ensure that the flavor shines through.
- Follow the recipe carefully: The recipe for Dona Amelias is simple, but it’s important to follow it carefully. Measure ingredients precisely and follow instructions for mixing and baking.
- Dust with powdered sugar: Once the pastries are baked, dust them with powdered sugar for a sweet finishing touch.
- Serve with coffee or tea: Dona Amelias are a classic Portuguese pastry that pairs well with coffee or tea. Serve them alongside your favorite hot beverage for a perfect afternoon treat.