The queijada is Sintra's signature pastry — a small tart made with fresh cow's cheese, eggs, sugar, flour, and cinnamon. Its origins trace back to the thirteenth century, but it became truly famous during the Romantic era of the nineteenth century when Sintra itself was fashionable.
The proportions of the recipe are a closely guarded family secret passed down through generations. Four bakeries dominate: Sapa (since 1756), Piriquita (since 1862), Gregorio (since 1890), and Casa do Preto (since 1933). Each claims theirs is the definitive version. The best move is to try all four and form your own opinion — they are all within walking distance in the old town.