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Portugal · Dessert

Trouxas de Ovos

50 min
640 kcal
6 servings

By eatmundo · August 4, 2026

Trouxas de Ovos🇵🇹AI-generated image

Same ingredients, elsewhere in the world

17 matches

Dishes from other countries' kitchens, made from the same core ingredients as Trouxas de Ovos. The percentage is the share of ingredients the two recipes have in common.

Same technique: Confection34 recipes from 15 countriesSee all 17 matches

Decadent Portuguese egg yolk and almond bundles, wrapped in an elegant silk-like egg casing. A true masterpiece of conventual sweet-making.

According to eatmundo's ingredient comparison, the closest dish to Trouxas de Ovos from another cuisine is Maids of Honour Tarts (United Kingdom): the two share 73% of their ingredients.

Ingredients

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Adapt this recipe:
6 servings

How to Make It

  • 1

    Prepare a syrup with 500g sugar and 300ml water in a wide, shallow saucepan, heating it to 105C.

  • 2

    Whisk 10 egg yolks with 200g ground almonds and 1 tsp cinnamon, then gradually whisk in 150ml of the hot syrup in a thin stream. Keep the rest of the syrup for the veils and the glaze.

  • 3

    Add 20g butter and cook the almond, yolk and syrup mixture over low heat, stirring constantly, until it becomes a thick, soft paste that pulls away from the bottom of the pan.

  • 4

    Form small, uniform bundles with the mixture and let them cool completely.

  • 5

    Strain 6 extra egg yolks to make thin egg veils. Bring the remaining syrup to a gentle boil and pour a small ladleful of yolk in a thin, even layer over the surface of the syrup so it spreads into a thin sheet. Let it set for a few seconds, then lift each sheet out with a skimmer and lay it flat on a tray. Repeat until all the yolk is used.

  • 6

    Place a bundle in the center of an egg veil and wrap it neatly.

  • 7

    Arrange the wrapped bundles seam-side down on a serving dish. Bring the remaining syrup back to a boil and spoon it over the bundles to glaze them, then let them firm up.

  • 8

    Serve at room temperature after letting them rest for 2 hours.

Frequently Asked Questions

What is Trouxas de Ovos?

Trouxas de Ovos is a traditional Portuguese dessert made primarily from egg yolks, sugar, ground almonds, and butter. These sweet egg bundles are lightly spiced with cinnamon and served as a treat during festive occasions or at confectionery shops.

What is the key to the wrapper?

The egg veil must be very thin and cooked only for seconds so it remains pliable for wrapping.

Can I substitute almond flour?

Yes, high-quality almond flour works perfectly, but the almonds should be blanched and finely ground.

Are they difficult to make?

They require patience and practice to master the wrapping technique without tearing the egg veil.

Should they be stored in the fridge?

They are best kept in a cool, dry place if consumed within 24 hours; refrigerate for longer storage.

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