Best Portuguese Desserts: 26 Must-Try Truly Local Treats

This post may contain affiliate links, meaning we may receive a small commission at no cost for you, if you purchase through these links.

In Portuguese restaurants, one of the most familiar questions you’ll hear is, “Queres uma sobremesa e um café?” – “Do you want a sweet and a coffee?”. This question isn’t just a polite offer but an invitation to discover some of the most unforgettable desserts you’ll ever taste. These treats are so profoundly intertwined with Portuguese culture that the question is a gentle reminder to indulge after a satisfying meal.

It’s impossible to list every delicious regional dessert across Portugal, and this article serves as a delightful starting point. Explore these 26 must-try Portuguese desserts loved by locals and must-try for tourists.

Pastel de Nata

The pastel de nata is undoubtedly one of the best Portuguese desserts, and its story is fascinating. Born within Lisbon’s Jerónimos Monastery in the Belém district before the 18th century, these sweet treats became a lifeline after the 1820 Liberal Revolution forced the closure of monasteries.

Mmonks began selling their delightful pastries bringing joy to locals and visitors alike. The original recipe is still a closely held secret within the hallowed halls of the Pastéis de Belém bakery. Each pastel de nata is a miniature masterpiece – flaky puff pastry sculpted into a cup, then filled with a custard made from egg yolks, sugar, milk, a hint of lemon, and a dusting of cinnamon. Baked at scorching temperatures, their tops blister and caramelize into a delicious mosaic. Dust them with powdered sugar and cinnamon, and savor them while still warm for the ultimate experience. I’ve eaten countless pasteis de nata and I can tell that each bakery has its own style and recipe; definitely the originals from Pastéis de Belém bakery in Lisbon are unique so I recommend you start from these and then taste pasteis from other bakeries in the country (La Manteigaria is unmissable!)

Arroz Doce

Arroz doce is one of my favorite Portuguese desserts: it’s rich, creamy, and so simple that it gives you a childish joy. It is believed to have been introduced by the Moors during their centuries-long rule. This creamy rice pudding is infused with the simple yet comforting flavors of milk, sugar, eggs, lemon zest, and warm cinnamon. Short-grain rice gives the pudding its signature starchy richness and satisfying texture. Unlike other rice puddings, arroz doce maintains a delightful purity, forgoing extra ingredients to highlight the core flavors. The result is a sweet, creamy treat with delicate hints of lemon and spice.

Rabanadas

Rabanadas are Portugal’s delicious take on French toast: thick slices of bread soaked in a fragrant mixture of milk, eggs, sugar, and the brightness of lemon zest, then fried until golden brown. The result is a sweet and eggy treat with a delightful textural contrast – a slightly crispy exterior gives way to a soft, custard-like interior. Warm spices like cinnamon and sugar are often added to rabanadas, for another layer of flavor. This traditional dessert, especially popular during Easter, originated in resourceful Portuguese monasteries where it was a clever way to use stale bread.

Queijada

Queijada, a traditional Portuguese cheesecake, has a simple yet satisfying flavor. Imagine a sweet, creamy custard infused with the subtle tang of cheese – this is the essence of queijada. The key ingredients are eggs, sugar, cheese, and a hint of lemon zest for brightness; queijada is typically baked in a tart shell until the top turns a beautiful golden brown. Hailing from the picturesque Azores islands and often enjoyed during Easter celebrations, queijada has a rich history dating back to the Middle Ages. Created initially in clay ovens, this dessert has evolved, and variations now exist using different cheeses, additions like raisins, or even muffin tin forms instead of the classic tart shell.

Pão De Deus

Pão de Deus, or “Bread of God,” is one of the many Portuguese sweet breads originating in the charming town of Sintra. Made with eggs, sugar, butter, and flour, this airy treat sometimes includes raisins or citron for bursts of sweetness and chewiness. Its golden-brown, ball-shaped form is instantly recognizable, promising a delightful balance of sweet and subtly salty flavors within a soft, fluffy texture. Pão de Deus’ roots trace back to the Middle Ages and remain a beloved treat enjoyed in homes and cafes throughout Portugal.

Serradura

Serradura, meaning “sawdust,” is a delightfully simple and decadent Portuguese dessert: imagine a bowl of cookies and milk, and you have the whole picture. Its name comes from the striped appearance created by layers of crushed Maria-style cookies alternating with airy whipped cream and sweetened condensed milk. Sometimes, a hint of vanilla adds an extra layer of fragrance. The contrasting textures and intensely sweet, creamy flavors are incredibly satisfying – the cookies provide a slightly savory, crunchy element against the rich, sweetened cream. Serradura originates from the Algarve region of Portugal and is loved for its easy preparation using readily available ingredients.

Travesseiro

Travesseiro, meaning “pillow,” is one of the most unique Portuguese desserts that perfectly balances textures and flavors. This rectangular treat starts with delicate, flaky puff pastry that bakes to a beautiful golden crispness. The pastry is folded over, resembling a plump pillow, and filled with a luxurious mixture of eggs, sugar, and almonds. The taste is between sweet, flaky pastry and a rich, nutty almond filling. A final dusting of powdered sugar adds a touch of extra sweetness. Hailing from the picturesque town of Sintra, travesseiro is a must-try when visiting local pastry shops and cafes. You can also find it in Lisbon, at Casa Piriquita.

Suspiros

Suspiros, meaning “sighs”, are Portuguese meringues that live up to their name. Made with egg whites, sugar, and sometimes a hint of lemon zest, they’re piped into delicate little mounds and baked until perfectly crisp on the outside while maintaining a soft marshmallow-like interior. These amazing Portuguese treats originate from Portugal’s Algarve region and are the perfect light and sweet ending to a meal. While classic suspiros are wonderful on their own, you’ll also find variations dipped in chocolate, flavored with extracts like almond, or even used as decorations for larger desserts.

Bolo De Arroz

Among the many baked Portuguese desserts, bolo de arroz is a must to try; it’s a comforting dessert born from the country’s rich history of rice cultivation, and it shows how easy it is to transform simple ingredients like rice, eggs, sugar, and milk into a delightful treat. A hint of cinnamon or lemon zest adds subtle warmth and brightness. Baked until a lovely golden crust forms, the interior remains tender and creamy. The taste is lightly sweet, with the rice adding a pleasant chewiness that sets bolo de arroz apart from ordinary cakes.

Bolo Rei

Bolo Rei, or “King Cake,” is a festive Portuguese bread steeped in tradition and symbolism. Shaped in a ring to represent a crown, this rich, sweet dough is studded with an abundance of candied fruits, nuts, and raisins, resembling colorful jewels. Its vibrant top shimmers with crystallized fruits and nuts, adding a touch of holiday magic. The taste is slightly sweet and buttery, with strong notes from vibrant candied fruit and the delightful crunch of nuts. Hints of citrus and warm spices sometimes mingle in the flavor profile. Dating back to ancient Roman times and influenced by French traditions, Bolo Rei is a classical Christmas dessert, often enjoyed together with bolo reina

Folar De Pascoa

Folar de Páscoa is a Portuguese Easter bread that comes in two varieties: sweet and savory. The sweet folar boasts a rich, slightly sweet dough, often infused with hints of citrus, anise, or warm spices. Candied fruits may be studded throughout, adding bursts of sweetness. Savory versions are characterized by smoky, salty flavors from cured meats or sausages, contrasting beautifully with a hard-boiled egg at the center. This egg symbolizes rebirth and renewal, making Folar a centerpiece of Easter celebrations. With roots in ancient springtime celebrations and later adopting Christian symbolism, Folar de Páscoa holds a special place in Portuguese culinary culture, with regional variations found throughout the country.

Bolo De Bolacha

Bolo de bolacha, or “Cookie Cake,” is one of those Portuguese desserts that delights with its simple preparation and indulgent flavors. Layers of Maria-style cookies are steeped in coffee, infusing them with a pleasant bitterness and transforming them into a soft, cake-like texture. A rich and creamy custard with butter, egg yolks, and sugar rests between these layers. The cake reveals beautiful stripes of coffee-soaked cookies and luscious custard when sliced. The taste balances sweet, creamy custard and subtle coffee notes. Variations abound, including a splash of liqueur in the coffee, flavored custards, or a touch of warm cinnamon for an extra layer of deliciousness.

Baba de Camelo

Baba de Camelo, or “Camel’s Drool,” is one of the many delicious Portuguese desserts made with simple ingredients. Its airy, whipped mousse is made with egg whites and the rich sweetness of condensed milk, creating a melt-in-your-mouth texture infused with intense caramel flavor. Sometimes layered over a crumbled cookie base, it adds a delightful contrasting crunch. While the origins and unusual name remain slightly mysterious, Baba de Camelo’s popularity likely stems from its easy preparation and satisfying indulgence. It can be enjoyed chilled in individual bowls or glasses.

Leite Creme

Leite creme, Portugal’s answer to the French crème brûlée, is a mix of simplicity and indulgent flavors. Imagine a luxuriously creamy custard infused with the warmth of vanilla, made from eggs, sugar, and milk. The caramelized sugar crust transforms into a deep amber shell that shatters delightfully with the tap of a spoon. The taste is a symphony of textures and flavors: the smooth, rich custard melts in your mouth while the caramelized sugar crackles, offering a hint of bitterness to balance the sweetness. With origins in resourceful monastery kitchens, Leite creme shares a culinary legacy with other European custard variations.

Natas do Céu

Natas do Céu, or “Creams of Heaven,” is one of those Portuguese desserts that sticks in your mind. Its foundation is a layer of airy whipped cream, followed by a cloud-like topping of sweetened meringue. A sprinkle of crumbled Maria cookies sometimes adds a final touch of delicate crunch. Each bite offers a contrasting experience – sweet, creamy richness gives way to light, melt-in-your-mouth meringue, and a subtle cookie crumble. Born in the 18th century within the resourceful kitchens of Portuguese convents, Natas do Céu is a testament to transforming simple ingredients into heavenly treats. You’ll find variations throughout Portugal, including a custard base instead of whipped cream, hints of warm spices like cinnamon, or even flavored meringues for an extra layer of deliciousness.

Toucinho do Céu

Toucinho do Céu is a Portuguese dessert with a delightfully misleading name, “Bacon from Heaven”. Don’t expect any pork in this sweet – instead, prepare for a rich, almond-based cake made with a lavish amount of egg yolks, sugar, and ground almonds. Sometimes, a touch of squash adds a subtle earthiness. The result is a dense, incredibly moist cake with an almost chewy texture. The taste is intensely sweet, bursting with almond flavor. Toucinho do Céu has roots in the resourceful convent kitchens of Portugal, where simple ingredients were transformed into extraordinary desserts.

Sericaia

Sericaia comes from Portugal’s Alentejo region and it’s one of the most iconic Portuguese desserts that are worth tasting. Imagine a creamy, almost custard-like dessert infused with the warmth of cinnamon and sometimes a hint of lemon zest for a touch of brightness. Baked until gently set, it offers a smooth, melt-in-your-mouth texture with a slight firmness. The taste is sweet, creamy, and laced with a generous amount of cinnamon. Some suggest Sericaia’s unique flavor profile might hint at the influence of Indian desserts, but its roots in Portugal date back centuries. Traditionally, Sericaia is accompanied by “prunes d’elvas,” sweet preserved plums from Elvas, and a final dusting of cinnamon for a touch of visual and flavorful warmth.

Farófias

Farófias is a traditional Portuguese sweet pudding with contrasting textures, exactly like the French Île Flottante. Imagine fluffy clouds of whipped egg whites gently poached in a sweetened, milky sauce infused with the delicate fragrance of lemon or vanilla. Each bite offers a soft, almost marshmallow-like texture from the egg whites, contrasting beautifully with the creamy, subtly sweet milk. With a long history in Portuguese cuisine, Farófias is believed to have originated as another ingenious way to utilize leftover egg whites. This comforting dessert is typically served warm in bowls and often adorned with a dusting of cinnamon for a touch of aromatic warmth.

Pudim de ovos

Pudim de ovos, often described as a more prosperous and slightly firmer cousin to flan, is a Portuguese egg custard that celebrates the simple perfection of eggs, milk, and sugar. Infused with a touch of vanilla or lemon, the custard bakes until luxuriously smooth with a hint of caramelization on top. The taste is intensely eggy and sweet, with the caramelization adding a subtle depth and a hint of roasted sugar. Pudim de ovos, like many classic Portuguese desserts, has roots in the resourcefulness of monastery kitchens, transforming simple ingredients into deeply satisfying indulgences.

Mousse de chocolate

No list of tempting desserts is complete without the classic chocolate mousse! The Portuguese version, mousse de chocolate, is a rich and decadent treat made with dark chocolate, eggs, butter, and sugar. This mousse boasts a satisfying chocolate flavor that can range from subtly bittersweet to intensely sweet. Its chilled texture is incredibly light and airy and melts in your mouth with each luxurious spoonful. While chocolate mousse has its roots in French culinary traditions, it holds a special place as one of the most loved Portuguese desserts.

Morgado do Bussaco

Morgado do Bussaco is a decadent dessert born in the luxurious Palace Hotel in Bussaco. Layers of delicate ladyfingers alternate with a rich, creamy almond filling and a cloud of whipped egg yolks. Wispy meringue adorns the top, creating a beautiful contrast of textures. Each bite reveals three different textures and flavors: the deep sweetness of the meringue, the intense nuttiness of the almond filling, and the soft, yielding texture of the ladyfingers.

Encharcada de ovos

Encharcada de ovos, or “Drenched in Eggs,” is one of the many Portuguese desserts made with eggs and it lives up to its name! This intensely eggy treat is made with egg yolks, sugar, water, and sometimes a hint of warming cinnamon or lemon zest. The result is a thick, syrupy concoction with a vibrant golden hue. The rich egg yolks are tempered by the sugar and spices, creating a silky, custard-like dessert. Like many classic Portuguese desserts, Encharcada de ovos was born in the convent kitchens as a way to use simple and cheap ingredients to create something delicious.

Salame De Chocolate

Salame de chocolate is a delightful and deceptive Portuguese dessert that mimics the appearance of its namesake salami sausage. This no-bake treat features dark chocolate, Maria-style cookies, eggs, butter, and sugar. Sometimes, a splash of Port wine or a handful of nuts offers an extra layer of complexity and warmth. Once combined, the mixture is shaped into a log and then chilled until firm. When sliced, it reveals a beautiful combination of cookies and rich, fudgy chocolate. The taste is pure indulgence: intensely sweet, deeply chocolatey, with delightful bursts of crunchy cookie and the occasional hint of nuttiness. This playful dessert likely gained traction in the early 20th century, taking inspiration from its Italian counterpart.

Pão De Ló

Pão de ló is a very peculiar Portuguese baking made with eggs, sugar, and flour that, when baked, reveals a beautiful, golden-brown sponge cake that’s incredibly airy and moist. The taste is subtly sweet, allowing the delicate, eggy flavor to shine through, while the texture is truly something special – light, fluffy, and almost melts in your mouth. With roots spanning centuries across Portugal, Pão de ló’s versatility is part of its charm. Enjoy it on its own for its simple sweetness alongside a cup of coffee or tea, or use it as a luxurious base for layered desserts, filled with luscious creams, or adorned with fruits.

Bolo De Berlim

Bolo de Berlim is the Portuguese twist on the classic donut. Inspired by the German “Berliner,” it’s a warm, pillowy ball of fried dough filled with a rich, creamy custard. Unlike its German cousin, the custard has a more pronounced flavor of eggs, milk, and sugar. A dusting of granulated sugar adds a touch of sparkly sweetness to the exterior. The taste and texture are just delightful: the soft, slightly sweet dough, the luxurious custard center, and the satisfying light crunch of the sugar. While its name means “Berlin,” the Bolo de Berlim became a Portuguese favorite during the 20th century.

Ovos Moles

Ovos moles de Aveiro is one of the most unique and controversial Portuguese desserts born in the convents of Aveiro. These sweet treats celebrate simple ingredients – egg yolks, sugar, and water – transformed into something truly extraordinary. The mixture is cooked into a thick, luxurious syrup with a rich eggy flavor. Sometimes shaped into intricate seashells but most often simple rounds, they’re encased in a delicate, wafer-like pastry casing that offers a delicate crunch against the creamy filling. The sweetness is intense and satisfying. Ovos moles have a long and significant history in Aveiro, and were even awarded Protected Geographical Indication (PGI) status by the European Union in 1990, cementing their unique place in Portuguese culinary heritage.

Portugal’s Dessert Delights: A Sweet Conclusion

Choosing the best Portuguese dessert is an enjoyable quest, given the incredible selection. Every dessert pays tribute to Portugal’s vast culinary history. Even as a local, I find it hard to decide which one I love the most. So, whether you love sweet treats or savory delights, I invite you to explore and discover your preferred sweet treat from Portugal during your next visit: you won’t be disappointed!

Save on accommodation, flights, food activities, and WiFi during your next trip to Portugal using our travel resources: