Azeitão Pies

Made egg-based Azeitão the pies are one of the icons representing the region. With a light taste of lemon and cinnamon are the prime example of traditional Portuguese sweets.

ingredients:
mass
10 eggs
180g Sugar
50g of cornstarch

filling
12 tablespoons of water soup
6 tablespoons sugar soup
6 egg yolks

preparation:
Beat the egg whites and set aside. Turn the oven to 220ºC.
Grease a pan (I needed two) with butter and line with parchment paper.
Beat the egg yolks with the sugar very well. Add the corn starch and involves carefully.
Incorporate the egg whites and place the dough in (s) board (s) (note the mass height, 2cm is ideal). Flatten the dough and let stand for 20 minutes.
After that time, bake for 15 minutes (place the tray in the lower part of the oven).

While, treat the filling:
Add the water and sugar and make a syrup pearl point.
Beat the egg yolks with a wire rod and add some syrup yolks (spoon to scoop) - about 3/4 tbsp. Next, add the yolks to the sugar syrup. Bring to the boil to cook a little gems.
When the pasta is cooked pies, unmold it (not turn it upside down, remove only the board with straight tracing paper).
Spread the filling over the dough, sprinkle with cinnamon and wrap in the form of pie. Start off in small pies. Decorate with sugar and cinnamon powder.