Queijadas from Madeira island

sift the flour with the sugar; add the butter and work these elements in order to obtain a well-connected dough. if necessary, add a few drops of water, but it is preferable not to. the dough is allowed to rest for 4 or 5 hours.
meanwhile, the curd is passed through a fine sieve; add the sugar and mix well. then the egg yolks are added one by one, stirring well between each addition, and finally the egg whites. everything is beaten until the mixture is very homogeneous.
after the rest period, the very thin dough is extended and cut into squares. a spoonful of the prepared filling is placed in the center of each square. fold the ends of the dough over the filling, so that the center is visible.
each cheesecake is placed on a square of parchment paper, which in turn is placed on a tray. take the queijadas to cook in a very hot oven. When leaving the oven, grease the dough with butter.