Pastéis de Santa Clara carry the name of the convent across the Mondego where they were born: half-moons of thin pastry sealed around a rich filling of ground almond, sugar and egg yolks, baked gold and dusted with sugar.
They belong to the great Portuguese family of conventual sweets — recipes built on the egg yolks left over when whites went to starch habits and clarify wine — and they survived the convents' dissolution to become the city's signature pastry, made by the Baixa's pastelarias to recipes guarded like relics.
With a bica at the counter, or boxed to travel, they are Coimbra's sweet to take home.
⭐ Must-try:
Pastel de Santa Clara com bica
Highlights
- Half-moons of almond and egg-yolk cream
- Born in the Santa Clara convent across the river
- Part of Portugal's conventual sweet tradition
- Made by Baixa pastelarias to guarded recipes
- Coimbra's classic sweet souvenir
Frequently asked questions
What are conventual sweets?
The egg-yolk-rich sweets developed in Portuguese convents, where leftover yolks met sugar from the colonies — Santa Clara's pastéis are Coimbra's chapter.
Do they travel?
Well enough for a day or two boxed — the natural edible souvenir of the city.