The Washington Post discovers Portuguese pastry beyond the pastel de nata

In its feature section “By the Way”, the Washington Post came out with an article recently about the rich quality of Portuguese pastry.

According to the Post, the pastry goes far and beyond the famous “pastel de nata”.

The article, by Rafael Tonón, invites all its readers to try the following pastries.

Bola-de-Berlim, os Jesuitas, o Pastel de Tentugal, o Pão de Ló, and the Bolo de Bolacha, all well-known and delicious treats.

The article starts out by saying, “to taste a pastel de nata fresh and right of the oven, is one of the best reasons why you should visit Portugal and you shouldn’t be ashamed of admitting this.

However, if you limit yourself to eating any pastel de nata you come across on a street corner, then you will be losing everything.

In describing the 5 treats mentioned above, the newspaper explains their recipe, and a little bit about their history.

For example, the Bola-de-Berlim was probably brought over by the German jeus who frequented the beaches around Lisbon, and just like there is no pastry in Portugal without pasteis de nata, also there is no beach that does not have Bolas-de-Berlim, so affirms Fortunato da Camara, culinary critic at The Washington Post.