A conventual sweet reinvented by local tradition, tíbias combine light, crispy dough with a pastry cream filling flavoured with lemon.

Tíbias are a traditional sweet much appreciated in Póvoa de Lanhoso, especially during religious festivals and pilgrimages. Their origins are associated with convent sweets, and they were later adopted by pastry shops in the region, which made them a staple of local sweets. Light, hollow and filled with cream, tíbias are a reminder of the simplicity of the ingredients and the generosity of flavour.

🍴 Ingredients

For the pastry:

• 250 ml water

• 100 g butter

• 1 teaspoon salt

• 150 g wheat flour

• 4 medium eggs

For the cream:

• 500 ml milk

• 5 egg yolks

• 120 g sugar

• 40 g wheat flour

• Peel of 1 lemon (without the white part)

• 1 cinnamon stick (optional)

Finish:

• Powdered sugar for sprinkling

  👩‍🍳 Directions

  1. Prepare the dough:

  • Bring a pan of water, butter and salt to the boil. When it comes to the boil, add the flour all at once and stir vigorously with a wooden spoon until the dough forms a ball that detaches from the bottom.

  • Remove from the heat and leave to cool slightly.

  • Add the eggs one by one, stirring well between each addition until you have a shiny, elastic dough.

  • Using a piping bag and a curly nozzle, shape strips about 10 cm long on baking paper on a baking tray.

  • Bake in a preheated oven at 200 °C for about 25-30 minutes or until golden and hollow.

  2. Prepare the cream:

  • Heat the milk with the lemon zest (and cinnamon stick, if using).

  • Separately, beat the egg yolks with the sugar and flour until smooth.

  • Pour the hot milk (without the zest and cinnamon) over the egg yolk mixture, stirring constantly.

  • Bring back to the boil, stirring until it thickens. Remove, cover with cling film (against the cream) and leave to cool.

  3. Assemble:

  • Once the tibias have cooled, cut them open lengthways with scissors or a small knife.

  • Fill with the cold pastry cream using a piping bag.

  • Sprinkle with icing sugar at the end.

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  📌 Suggestions and tradition

  • They can be served fresh, accompanied by green tea, white Port wine or an infusion of local herbs.

  • At local festivals such as the Porto d’Ave Pilgrimage or the Santa Casa celebrations, tibias are a regular feature on family stalls and desserts.

  • Some modern variations include fillings with dulce de leche or chestnut cream.