Traditional Portuguese pastéis de nata recipe
1) Make half of my puff pastry recipe (Linked below).
2) Remove the dough from the fridge and roll to a 3:1 rectangle.
3) Spread a layer of butter across the dough.
4) Roll the dough long ways into a cigar shape and cut off the ends.
5) Wrap the dough in cling film, and put in the fridge for 30 minutes.
6) Slice the dough into coins approximately 1-2cm thick. (Read steps 7 and 8 first)
7) Add each coin into a cupcake tin about an inch deep.
8) Wet your thumbs with cold water and gently press and stretch the coin of dough up the sides of the tin. Make sure the bottom is thin but not thin enough to see through. (Each cake tin requires a different sized coin, cut one coin to start with to see if it fits correctly then cut the rest of the coins to match)
9) Store the dough in the fridge while you make the filling.
10) Preheat the oven to 300°C or as high as you can.
11) Make a syrup by adding the sugar, water, cinnamon, and lemon zest to a pan. Heat to 100°C. If you don't have a thermometer boiling for 3:30 minutes should achieve the correct results.
12) Transfer the syrup to another container.
13) In another bowl add the flour a small amount of milk and whisk together.
14) In a pan heat the rest of the milk until it boils.
15) Once the milk boils add it to the other flour mixture, whisk until smooth.
16) Measure out 275 grams of the syrup and add it to the milk mixture while whisking.
17) Whisk the yolks and add a small amount of milk/ syrup mixture, always whisk to prevent the yolks from cooking.
18) Gradually add the rest of the milk/ syrup mixture a bit at a time, while continuously whisking.
19) Get the dough out of the fridge (Don't worry if the dough has shrunk slightly) and add the filling, do not fill all the way to the top of the dough. Leave a small gap.
20) Put them in the oven for 8-10 minutes until the tops start to brown.
21) Carefully remove from the cupcake tins, sprinkle with some cinnamon powder and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (54g) | ||
Recipe Makes: 14 Servings | ||
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Calories: 139 | ||
Calories from Fat: 45 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5g | 7 % | |
Saturated Fat 2.6g | 13 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 98.1mg | 30 % | |
Sodium 27.3mg | 1 % | |
Potassium 30.8mg | 1 % | |
Total Carbohydrate 23g | 7 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 22.1g | ||
Protein 1.7g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 139
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Puff Pastry
I recommend pairing it with this recipe
— jond93
What would you serve with this? Link in another recipe.