Graciosa Custard Tarts

Queijadas da Graciosa are a traditional sweet from Graciosa Island, part of the Azores archipelago, making it one of the main highlights of this beautiful island. Their preparation is entirely done using natural products, always respecting the region’s confectionery standards.

In 2003, Maria de Jesus Félix, who founded a queijadas factory on Graciosa Island, received the trademark registration for Queijadas da Graciosa from the INPI. This brought greater responsibility to the producer, leading to the continuous monitoring and assurance of high standards in the sweet’s production. Maria de Jesus Félix passed away in 2014, but her company remains a symbol of success to this day.

In 2015, Queijadas da Graciosa achieved an important milestone by receiving the “Azores Certified by Nature” brand seal, becoming the first product in the region to receive this type of certification. In summer, Queijadas da Graciosa production exceeds 3,000 queijadas per day.

When visiting Graciosa Island (and any other Azorean islands), make sure to try Queijadas da Graciosa and indulge in this delicious regional treat! Enjoy!

What are Queijadas da Graciosa?

Considered one of the most famous sweets in the Azores, Queijadas da Graciosa are star-shaped, with a delicate flavor, featuring a thin, crispy outer pastry and a filling made of eggs and milk, with a hint of cinnamon.

For a time, these queijadas were an exclusive delicacy made in Graciosa Island homes, especially popular at parties and family gatherings on the island.

Moreover, the exact recipe and correct quantities of ingredients have never been fully disclosed, remaining a “mystery” passed down through local confectioners to this day.

History of Queijadas da Graciosa

About 25 years ago, Queijadas da Graciosa were known as “milk pies” or “queijada da praia” and were an exclusive product of Graciosa Island, a specialty handmade by local housewives and cherished by the community.

However, the sweet gained greater prominence after Maria de Jesus Félix opened a factory dedicated to producing queijadas, which grew over the years and became a symbol of the island.

The growing demand for the product led to Queijadas da Graciosa being exported to mainland Portugal and the United States, in addition to being enjoyed across the entire Azorean archipelago.

Queijadas da Graciosa Factory

All production takes place within the Graciosa Biosphere Reserve, part of UNESCO’s World Network of Biosphere Reserves.

It’s worth noting that the production of Queijadas da Graciosa is limited to the town of Vila da Praia. To learn more about their history, visit the Queijadas da Graciosa factory:

Address

Rua Canada Nova 34-36 Rochela – Praia
9880-241, São Mateus

Contact Information

Email: geral@queijadasdagraciosa.pt
Phone: +351 295 712 911

Location on the Map

Where to Buy Queijadas da Graciosa

Given the popularity of this product, you can easily find it for sale in supermarkets, hypermarkets, and shops selling other Azorean products on any island in the archipelago.

If you’re in mainland Portugal, you can find stores selling Azorean products here.

Queijadas da Graciosa Ingredients and Recipe

The ingredients used to make the delicious Queijadas da Graciosa are:

• milk
• sugar
• eggs
• flour
• water
• butter
• cinnamon
• salt

You can try making your own Queijadas da Graciosa, but there’s always a secret touch in their preparation… here’s a step-by-step guide to making this wonderful treat:

• A day before making the dough, you need to prepare the filling. For this, set aside 1 kg of sugar, 2 liters of milk, 20 egg yolks, 2 tablespoons of butter, and a bit of cinnamon (to taste).
• Boil the milk with the sugar until it becomes very thick. Let it cool slightly and then add the butter and beaten egg yolks. Return it to the heat to cook the yolks. Once done, store it in a container for the next day.
• The next day, it’s time to make the dough. You’ll need 300g of flour, 1 teaspoon of butter, 1 egg, a bit of salt (to taste), and a bit of sugar (to taste). Knead the flour with the other ingredients and roll out the dough. It should be rolled out very thin.
• Finally, line the molds (shaped like flowers) and bake them with the filling.

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