🇵🇹 Portugal · Dessert
Ovos Moles de Aveiro
By eatmundo · August 4, 2026
An iconic Portuguese treasure from Aveiro, these thin wafer shells are filled with a rich, silky egg yolk cream. UNESCO-recognized heritage.
Ingredients
check them off as you prepareHow to Make It
- 1
Simmer 200g sugar and 100ml water with lemon peel until reaching a thick syrup stage.
- 2
Whisk 6 egg yolks thoroughly, then slowly temper them with a bit of the hot syrup.
- 3
Combine the yolks back into the syrup and cook over low heat until very thick, stirring constantly.
- 4
Add a pinch of cinnamon and cool the mixture completely before filling.
- 5
Prepare or use store-bought thin edible wafer shells (hostias).
- 6
Pipe the cooled yolk cream into the shells and seal the edges with a bit of water.
- 7
Let the filled pastries sit for a few hours to soften slightly from the cream.
- 8
Serve at room temperature as a delicate, indulgent bite.
Frequently Asked Questions
What gives them the special shape?+
Traditional wooden molds create the classic fish, shell, or chestnut shapes of Ovos Moles.
Can I eat the outer shell?+
Yes, it is a thin edible wafer made from wheat flour and water, similar to Communion wafers.
How do I know when the cream is done?+
The cream should be thick enough to hold its shape when piped and leave a trail in the pan.
Why temper the yolks?+
Tempering prevents the eggs from scrambling when they hit the hot sugar syrup.
Mundo Match
Dishes across the world that share Ovos Moles de Aveiro's core ingredients.
