Macao Culinary Traditions: Serradura Recipe
This Portuguese-style dessert is the best way to get a taste of Macao
When you visit Macao, you'll instantly learn how the flavors of China, Portugal, Mozambique, India and Malaysia combine to create a one-of-a-kind cuisine. Macao has been recognized by UNESCO for its gastronomic innovation and strong cultural history, and there are 19 Michelin-starred restaurants (in addition to 12 Michelin-rated street food vendors).
That's reason alone to make this your next must-see travel destination, but until you can book a trip, recreate the magic at home with this crowd-pleasing Portuguese-style dessert. Serradura is also called "sawdust pudding," referring to the layers of crumbled cookies that alternate with layers of sweetened whipped cream.
Recipe adapted from Macao Tourism
Macanese Almond & Strawberry Shortbread Serradura
Learn how to make almond and strawberry shortbread serradura, a Portuguese-style dessert that's popular in Macao—a leading culinary destination.
Ingredients
- 1 cup strawberries, sliced
- ½ cup granulated sugar, divided
- 1 cup all-purpose flour
- ¾ cup raw almond flour, toasted
- ½ cup (1 stick) unsalted butter, softened
- ¼ cup light brown sugar
- ½ teaspoon kosher salt
- 1 teaspoon vanilla extract
- ¼ cup sweetened condensed milk
- 1 cup heavy cream
Directions
- Place the strawberries in a medium bowl with ¼ cup of the granulated sugar and set aside.
- Make the cookies: In a small bowl, combine the all-purpose and almond flours. Set aside. Add the butter, brown sugar and remaining ¼ cup of granulated sugar to the bowl of a stand mixer. Mix on medium speed until light and fluffy, about 4 minutes. Add the flour mixture, ½ cup at a time, mixing thoroughly after each addition. Add the salt and vanilla, and mix for 30 seconds to combine.
- Turn the dough out onto a cool surface and divide it in quarters. Roll each section into a log measuring about 1 inch thick and 6 inches long. Wrap the logs in plastic wrap and refrigerate until firm, about 1 hour.
- Preheat the oven to 350°. Slice the logs into rounds approximately ⅓ inch thick and place them on an ungreased large baking sheet, about 2 inches apart. Bake for 10 to 12 minutes, until the edges appear golden. Place the baking sheets on cooling racks and let cool for 10 minutes.
- While the cookies bake, make the whipped cream: Combine the condensed milk and heavy cream. Using a stand mixer fitted with the whisk attachment (or by hand), whip until stiff peaks form.
- To finish, crush the cookies and layer the crumbs, strawberries and whipped cream in one large bowl or in individual glasses until full and serve.
Nutrition
Calories per Serving | 570 |
Total Fat | 38.4 g |
Saturated Fat | 20.1 g |
Trans Fat | 0.6 g |
Cholesterol | 99.3 mg |
Total Carbohydrates | 51.4 g |
Dietary Fiber | 2.6 g |
Total Sugars | 32.5 g |
Sodium | 193.0 mg |
Protein | 7.5 g |