Torta de Guimarães Recipe

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 Ingredients

For mass

1 pinch of salt
cold water
wheat flour

Pingue  dos”rojões”
(pork fat, obtained from the cooking of “rojões”, regionally known as “Pingue”)
 Ingredients

For the filling

1 cinnamon stick
115 g crushed almonds
20 beaten gems
350 ml of water
460 g of sugar

gila candy

For the topping syrup

Sugar and water 

Step 1
Knead the flour in cold water with salt until it forms a stiff dough.

Step 2:
Spread the dough on a smooth surface after the flour has been thoroughly kneaded, and
continue to knead it, moving it around to work it well, until it begins to bubble. Make a roll
with the dough and grease it all over with the cold ping of the rockets (you can also use lard)
and set it aside for 2 or 3 hours.
Step 3
• After the dough has rested, spread it out into a ribbon with a kitchen roll, little by little.
• Make a piece of tape and widen it by pulling the dough to the sides as much as possible
with your hands.
• Once the dough has been enlarged, carefully roll it out into a roll that will be greased with
hot ping.
• Wrap the roll with cling film and let aside for a few hours.
Step 4
• Prepare the filling in the meantime.
• In a saucepan, combine the sugar and water and bring to a low boil (the syrup runs in
ribbons, with the appearance of a blade).
• Allow the syrup to cool after removing it from the heat.
• Then add the ground almonds, egg yolks, and cinnamon stick, and cook until the sauce
thickens.
• Remove the cinnamon stick and set it aside to cool before mixing it with the gila jam. 
Step 5

• Cut the rolling pin into thin slices, about the width of a finger, that are properly
separated from one another.
• Open the slices' dough and load them with the stuffing. The dough is then folded
into pastries-like shapes and twisted shut.
Step 6 
• Place the pastries on a tray and bake in the oven (200º C) for about 40 minutes.

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Step 7
• Place another pan over high heat with sugar and water, and cook until it reaches the
point.
Step 8
• When the pastries are done cooking, dip them in the syrup and remove them with a
slotted spoon.