recheios

Recheios is the plural of recheio, a Portuguese term for the filling used to stuff pastries, cakes, tarts, pies, and other prepared foods. In Portuguese-speaking culinary traditions, a recheio adds flavor, moisture, texture, and contrast to the outer crust or dough.

Recheios can be sweet or savory. Sweet fillings include custards such as crème pâtissière, fruit purées, jams, doce de leite, caramel, chocolate ganache, and creamy cheeses with sugar. Savory fillings include minced meat mixtures, poultry or seafood fillings, cheese blends, vegetables, and herbs, used in pastries and savories such as empadas, pastéis, and rissois.

Preparation varies: some recheios are cooked before assembly—for example crème pâtissière or curd fillings—while others are prepared raw or chilled, such as fruit purées or cheese-based mixtures. They are often thickened with starches, eggs, butter or cream and seasoned to suit the dish. In bakeries and homes, recheios are typically prepared separately and cooled before being used to fill doughs.

Cultural context: Recheios are central to many Brazilian and Portuguese pastries and desserts, with regional variations reflecting local ingredients and preferences. The choice of recheio shapes the character of a dish, from savory pastries like empadas and pastéis to sweet desserts like tarts and cakes.

See also: Filling, Recheio (singular).