Mateu E Catirina

So, what is this mateu e catirina?

It's a traditional Portuguese sweet, specifically from the Algarve region. You'll find it mostly in the south, around Tavira and Faro. It's basically a pastry made with wheat flour, sugar, almonds, and cinnamon, shaped into small rolls or braids and baked until golden. The texture is dense and slightly crunchy on the outside, soft inside. It's not complicated, but it requires patience if you want it right.

How to make mateu e catirina at home

First, gather your ingredients. You'll need about 200g of wheat flour, 150g of sugar, 100g of ground almonds, one egg, a pinch of salt, and a teaspoon of ground cinnamon. Some recipes call for a splash of orange blossom water or a bit of brandy, but that's optional. I usually skip the alcohol — the flavor comes through fine without it. Mix the dry ingredients first. Flour, sugar, almonds, cinnamon, salt. Then make a well in the center and crack the egg into it. Stir slowly with a fork, then switch to your hands once it starts coming together. Don't overwork the dough. That's where people mess up. The moment it holds together, stop. If you keep kneading, the pastries turn out tough instead of tender. Let it rest for about 15 minutes covered with a damp cloth while you preheat your oven to 170°C.

After resting, roll the dough out on a lightly floured surface until it's about half a centimeter thick. Cut it into strips roughly two centimeters wide. You can leave them straight or twist them into braids — the traditional shape is a loose braid, but honestly, straight rolls taste the same and are faster to assemble. Place them on a baking sheet lined with parchment paper, leaving a little space between each one since they spread slightly. Bake for 18 to 22 minutes. They're done when the edges turn a light golden brown. If they start darkening too quickly, cover them loosely with foil. Don't pull them out too early thinking they'll firm up after cooling — they won't. Underbaked mateu e catirina stays gummy in the center. Wait for the color.

Let them cool completely on a wire rack before storing. They keep in an airtight container for about a week. In humid weather, they go soft faster. I learned that the hard way once by leaving a batch out near the kitchen window during a rainy September afternoon. Next time, I wrapped them individually in parchment and sealed them in a tin. Much better.

Common mistakes to avoid

The biggest issue I see people make is using too much sugar or rolling the dough too thick. Both ruin the texture. The pastry should be crisp on the outside and slightly chewy inside, not hard like a cracker or doughy like bread. Another thing: don't skip the resting step. Skipping it makes the dough spring back when you try to shape it, and you end up tearing the pieces. Just wait the 15 minutes. If you want something closer to the original Algarve version, some bakeries add a touch of anise seed to the dough. It's not traditional everywhere, but it's common in Tavira. A quarter teaspoon per batch is enough. More than that and it overpowers everything else.

You can also brush the tops with a little beaten egg before baking for a shinier finish. I usually do this, but it's purely aesthetic. The taste doesn't change. If you're looking to buy rather than make it yourself, search for pastelarias in the Algarve, especially around Tavira. You won't find this in regular supermarkets outside the region. Online retailers sometimes ship it, but freshness matters. The pastry stales quickly once it leaves the oven, so ordering online is only worth it if the seller has a good turnover rate.