![]() ![]() The filling is smooth with the consistency of apple butter. Pecan tartlets ($1) are like little satisfying bites of pecan pie. The cake, pastry cream, and bittersweet chocolate taste light but indulgent. The Boston cream bombe ($3), a small, chocolate-covered dome, looks stunning. There is an abundance of desserts beyond the Portuguese specialties. Where the other custard cups look a little sunken after baking, the pastel de coco is puffed up and the top forms a sweet crust, with flaked coconut inside. The pastel de coco has an eggy, coconut flavor. For a deeper caramel flavor and a more substantial custard, try pastel de feijao, made with honey and pureed cannellini beans. The milk cup version is its lighter cousin, with more pronounced citrusy notes. The original is rich, semi-firm, and creamy. Azul follows a traditional recipe and bakes it briefly at a scorching 580 degrees. To satisfy your sweet tooth, there are several variations of pastel de nata (all $1). Almost as good is the linguica sandwich ($3), a crusty roll with the ground sausage baked inside. The croissant is flaky and soft with a light yeasty flavor. The filling is creamy and the feta mild, lacking the sharpness that some people dislike. Several customers wandered in looking for it, each looking disappointed to be denied.īut the spinach and feta croissant ($4) made my trip worthwhile. Azul had just run out on the day I visited. ![]() One of her biggest sellers is the kale soup ($5 large, $3 small), which has linguica sausage. Clockwise from top left: Chocolate croissant, pecan tarts, raspberry pillow cookies, cheesecakes with blueberry or strawberry topping, and Boston cream bombe.
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