In Portugal, one of the most common questions you’ll hear after a meal is, “Queres uma sobremesa e um café?”—“Do you want a dessert and a coffee?” This question is more than just a polite offer; it’s an invitation to explore some of the most unforgettable sweet treats deeply embedded in Portuguese culture. These desserts are so integral to the Portuguese way of life that they’re a must-try for anyone visiting the country. With countless regional desserts across Portugal, it’s impossible to list them all, but this guide highlights 26 of the best Portuguese desserts that you simply can’t miss. Whether you’re a local or a visitor, these traditional sweets are sure to leave a lasting impression.
The Pastel de Nata is undoubtedly one of the most iconic Portuguese desserts, and its history is as rich as its flavor. Originating from Lisbon’s Jerónimos Monastery in the Belém district before the 18th century, these custard tarts have become a symbol of Portuguese cuisine. After the 1820 Liberal Revolution forced the closure of monasteries, monks began selling these delightful pastries, which quickly became a local favorite.
Each Pastel de Nata is a work of art—flaky puff pastry filled with a creamy custard made from egg yolks, sugar, milk, and a hint of lemon, then dusted with cinnamon. Baked at high temperatures, the tops caramelize into a golden, blistered finish. For the best experience, enjoy them warm, dusted with powdered sugar and cinnamon. Start with the original from the Pastéis de Belém bakery in Lisbon and then explore other variations, like those from La Manteigaria.
Arroz Doce is a creamy rice pudding that holds a special place in the hearts of many Portuguese. Believed to have been introduced by the Moors, this dessert is simple yet deeply satisfying. Made with short-grain rice, milk, sugar, eggs, lemon zest, and a generous sprinkle of cinnamon, Arroz Doce is all about comfort. The pudding’s rich, starchy texture is complemented by delicate hints of lemon and spice, making it a beloved treat across Portugal.
Rabanadas are Portugal’s answer to French toast, but with a twist. Thick slices of bread are soaked in a mixture of milk, eggs, sugar, and lemon zest, then fried to golden perfection. The result is a sweet, custard-like interior encased in a slightly crispy exterior. Often dusted with cinnamon and sugar, Rabanadas are especially popular during Easter, though they can be enjoyed year-round.
Queijada is a traditional Portuguese cheesecake with a simple yet delightful flavor. This dessert is made with eggs, sugar, cheese, and a touch of lemon zest, baked in a tart shell until the top turns a beautiful golden brown. Originating from the Azores, Queijada has a rich history dating back to the Middle Ages. Today, variations include different types of cheese and additional ingredients like raisins, offering a unique taste of Portuguese tradition.
Pão de Deus, or “Bread of God,” is a soft, airy sweet bread that originates from the charming town of Sintra. Made with eggs, sugar, butter, and flour, it sometimes includes raisins or citron for added texture and sweetness. The golden-brown crust and fluffy interior make Pão de Deus a delightful treat, enjoyed in homes and cafes throughout Portugal. Its roots trace back to the Middle Ages, and it remains a beloved part of Portuguese culinary heritage.
Serradura, meaning “sawdust,” is a deceptively simple yet indulgent dessert from the Algarve region. This dessert is made by layering crushed Maria cookies with whipped cream and sweetened condensed milk. The result is a creamy, sweet treat with a slight crunch from the cookies. Sometimes a hint of vanilla is added for extra fragrance, making Serradura a favorite for those who love desserts with contrasting textures.
Travesseiro, which translates to “pillow,” is a unique Portuguese pastry that perfectly balances textures and flavors. Made from flaky puff pastry folded into a rectangular shape, it is filled with a rich mixture of eggs, sugar, and almonds. Originating from Sintra, this dessert is a must-try when visiting local pastry shops. A dusting of powdered sugar adds the final touch to this delightful treat, which you can also find in Lisbon at Casa Piriquita.
Suspiros, meaning “sighs,” are light and airy Portuguese meringues. Made with egg whites, sugar, and occasionally a hint of lemon zest, these meringues are baked until crisp on the outside while maintaining a soft, marshmallow-like interior. Originating from the Algarve, Suspiros are the perfect light dessert to end a meal. Variations include chocolate-dipped or almond-flavored meringues, offering a delightful twist on this classic treat.
Bolo de Arroz is a comforting dessert that showcases Portugal’s history of rice cultivation. Made with rice flour, eggs, sugar, and milk, this cake is often flavored with cinnamon or lemon zest. Baked until a golden crust forms, Bolo de Arroz has a tender, creamy interior with a lightly sweet flavor. Its unique texture and simple ingredients make it a favorite among Portuguese baked goods.
Bolo Rei, or “King Cake,” is a festive bread traditionally enjoyed during Christmas in Portugal. Shaped like a crown, this rich, sweet dough is filled with candied fruits, nuts, and raisins, and topped with crystallized fruits that resemble jewels. The flavor is slightly sweet with a buttery texture, and hints of citrus and warm spices add depth to this holiday classic. With roots in Roman and French traditions, Bolo Rei is a must-have during the holiday season.
Folar de Páscoa is a Portuguese Easter bread that comes in both sweet and savory varieties. The sweet version features a slightly sweet dough infused with citrus, anise, or warm spices, often studded with candied fruits. The savory version is filled with cured meats and sometimes features a hard-boiled egg in the center, symbolizing rebirth. Folar de Páscoa is a centerpiece of Easter celebrations, with variations found throughout Portugal.
Bolo de Bolacha, or “Cookie Cake,” is a simple yet indulgent Portuguese dessert. Layers of Maria cookies soaked in coffee are alternated with a rich, buttery custard made from egg yolks and sugar. When sliced, the cake reveals beautiful stripes of coffee-soaked cookies and creamy custard. The combination of sweet custard and slightly bitter coffee makes Bolo de Bolacha a beloved treat, often enhanced with a splash of liqueur or a sprinkle of cinnamon.
Baba de Camelo, meaning “Camel’s Drool,” is a whimsical name for a delightful dessert. This airy mousse is made with whipped egg whites and condensed milk, creating a melt-in-your-mouth texture with a rich caramel flavor. Sometimes served with a crumbled cookie base for added crunch, Baba de Camelo is a simple yet satisfying treat that’s perfect for any occasion.
Leite Creme is Portugal’s version of crème brûlée, offering a luxurious blend of creamy custard and caramelized sugar. Made with eggs, sugar, milk, and vanilla, this dessert is baked until the sugar on top forms a hard, caramelized crust. The contrast between the smooth, rich custard and the crackling sugar makes Leite Creme a favorite across Portugal. Its origins in monastery kitchens give it a rich history that adds to its appeal.
Natas do Céu, or “Creams of Heaven,” is a dessert that lives up to its name. It features layers of whipped cream and sweetened meringue, sometimes topped with crumbled Maria cookies for added texture. Each bite offers a combination of sweet, creamy, and crunchy elements, making it a heavenly treat. Originating in Portuguese convents, Natas do Céu is a testament to the creativity of Portuguese bakers.
Toucinho do Céu, which translates to “Bacon from Heaven,” is a misleading name for a dessert with no bacon at all. Instead, this treat is a rich, almond-based cake made with egg yolks, sugar, and ground almonds. Sometimes, squash is added for a subtle earthiness. The cake’s dense, moist texture and intense almond flavor make it a standout among Portuguese desserts, with roots in convent kitchens.
Sericaia is a creamy, custard-like dessert from Portugal’s Alentejo region. Infused with cinnamon and sometimes lemon zest, it is baked until just set, offering a smooth texture with a slight firmness. Traditionally served with prunes d’Elvas, sweet preserved plums, Sericaia is a must-try for anyone exploring Portuguese desserts. Its unique flavor profile, influenced by both Portuguese and Indian culinary traditions, makes it a fascinating dish to experience.
Farófias is a traditional Portuguese dessert that offers a delightful contrast of textures. This dish consists of fluffy meringue clouds poached in a sweet, milky sauce infused with lemon or vanilla. The soft, marshmallow-like meringue pairs perfectly with the creamy, subtly sweet sauce. Often dusted with cinnamon, Farófias is a comforting dessert believed to have originated from the need to use up leftover egg whites in Portuguese kitchens.
Pudim de Ovos is a rich Portuguese egg custard that shares similarities with flan but is slightly denser and more indulgent. Made with eggs, sugar, milk, and a hint of vanilla or lemon, this dessert is baked until smooth with a caramelized top. The taste is intensely sweet, with a deep egg flavor complemented by the caramel. Pudim de Ovos is a classic Portuguese dessert with roots in monastery kitchens, reflecting the resourcefulness of Portuguese culinary traditions.
No list of Portuguese desserts would be complete without Mousse de Chocolate. This decadent chocolate mousse is made with dark chocolate, eggs, butter, and sugar, creating a rich and velvety dessert that melts in your mouth. While chocolate mousse may have French origins, the Portuguese version has become a beloved treat in its own right, known for its intense chocolate flavor and light, airy texture.
Morgado do Bussaco is a luxurious dessert that originated in the opulent Palace Hotel in Bussaco. This dessert features layers of delicate ladyfingers alternated with a rich, creamy almond filling and topped with whipped egg yolks. The finishing touch is a layer of wispy meringue, adding a beautiful contrast in both texture and flavor. Morgado do Bussaco is a truly indulgent treat, perfect for special occasions.
Encharcada de Ovos, which translates to “Drenched in Eggs,” is a decadent Portuguese dessert made primarily with egg yolks, sugar, and water. The result is a thick, syrupy confection with a vibrant golden hue. Sometimes enhanced with cinnamon or lemon zest, this dessert has a rich, custard-like texture and an intense sweetness. Encharcada de Ovos is another example of the creativity of Portuguese convent kitchens, turning simple ingredients into extraordinary delights.
Salame de Chocolate is a playful and delightful Portuguese dessert that mimics the appearance of salami. This no-bake treat is made with dark chocolate, crushed Maria cookies, eggs, butter, and sugar. Sometimes, a splash of Port wine or a handful of nuts is added for extra depth and warmth. The mixture is shaped into a log, chilled until firm, and sliced to reveal a beautiful combination of chocolate and cookies. The taste is rich and chocolatey, with a satisfying crunch from the cookies, making Salame de Chocolate a favorite among both kids and adults.
Pão de Ló is a simple yet delightful Portuguese sponge cake made with eggs, sugar, and flour. Baked until it achieves a golden-brown crust, the interior remains light, airy, and moist. The subtle sweetness and delicate egg flavor make Pão de Ló a versatile dessert, often enjoyed on its own or used as a base for layered cakes. With a history spanning centuries, Pão de Ló is a classic in Portuguese baking and is enjoyed during various celebrations.
Bolo de Berlim is the Portuguese version of the classic Berliner doughnut. This warm, pillowy fried dough is filled with a rich, creamy custard that has a distinct flavor of eggs, milk, and sugar. A dusting of granulated sugar adds a touch of sweetness to the exterior. The soft dough, luxurious custard filling, and light crunch of sugar make Bolo de Berlim a delightful treat. Though its name references Berlin, this doughnut has firmly established itself as a Portuguese favorite, especially during the 20th century.
Ovos Moles de Aveiro is a unique Portuguese dessert with a rich history rooted in the convents of Aveiro. Made from a simple mixture of egg yolks, sugar, and water, this dessert is transformed into a thick, luxurious syrup with an intense eggy flavor. The mixture is often shaped into intricate seashells or simple rounds, encased in a delicate, wafer-like pastry. Ovos Moles is intensely sweet and satisfying, with a soft, creamy filling that contrasts beautifully with the crisp shell. Awarded Protected Geographical Indication (PGI) status by the European Union, Ovos Moles is a symbol of Portuguese culinary heritage.
Exploring the best Portuguese desserts is a journey through the country’s rich culinary history. Each dessert reflects the creativity and resourcefulness of Portuguese kitchens, from convents to cafes. Whether you have a sweet tooth or prefer more subtle flavors, these 26 must-try Portuguese desserts offer something for everyone. So, during your next visit to Portugal, be sure to indulge in these traditional treats—you won’t be disappointed!
lisboa portuguese desserts
