Sweets
Brisas do Lis (Leiria Almond and Egg Yolk Convent Sweets)
Leonor Perreira · Updated Nov 12, 2026
- Prep
- 20 min
- Total
- 55 min
- pieces
- 12
- Calories
- 330 kcal
Brisas do Lis are Leiria’s best-known sweet. They were born in the old Convent of Santana and are a fine example of Portuguese convent sweets, made of little more than egg yolks, sugar and almond. Legend has it they inspired the brisas do Tâmega, further north.
Recipe
Brisas do Lis
Small sweets from Leiria made with egg yolks, sugar and almond, served in pleated paper cases.
Ingredients
12 pieces
Method
- 1Put the sugar and water on the heat. Boil until it reaches the thread stage (about 105 °C).
- 2Take off the heat, add the ground almonds and mix well. Let it cool a little (so it doesn't cook the eggs).
- 3In a separate bowl, mix the yolks and whole eggs with just a fork, breaking them up without beating, so you don't make foam.
- 4Gradually add the egg mixture to the almond syrup, stirring gently and continuously.
- 5Line small metal tins with pleated paper cases (the kind used for queijadas) and pour in the mixture, filling them almost to the top.
- 6Bake in a bain-marie in an oven preheated to 180 °C (350 °F) for about 30 to 40 minutes. The brisas should be firm with a lightly golden top.
- 7Take them out of the oven, let them cool in the tins and serve cold in their paper cases.
Tips
Mix the eggs with a fork rather than a whisk: foam leaves holes and a rough top.
Being mostly eggs and sugar, they keep for several days in a closed box in the fridge. Take them out 15 minutes before serving so the flavor of egg and almond comes through. Some modern versions add a little lemon zest; purists leave nothing to mask the original taste.
