Quick and Tasty Portuguese Pastries

Unusual, tasty, quick, made from simple ingredients! Portuguese pastries (Pastel de nata) are the hallmark of Portugal. Made from readily available ingredients. At the same time, you won’t spend a lot of time on them and will surprise your family and friends.
cook time: 1h 20 min
Ruby Colston
Quick and Tasty Portuguese Pastries

Nutrition Facts (per serving)

267
Calories
13g
Fat
32g
Carbs
4g
Protein

Ingredients (12 portions)

Dough:

Puff pastry 500 g

Filling:

Sugar 180 g
Lemon zest 1 tbsp
Wheat flour 35 g
Water 130 ml
Milk 300 ml
Egg yolks 4 pc
cinnamon stick 1 pc

Recipe instructions

Step 1

Step 1
How to bake Portuguese pastries? Letʼs start by preparing the filling. How to make cream for pasta cakes? Prepare the necessary ingredients.

Step 2

Step 2
Take a saucepan and pour in 200 ml of milk. Add lemon zest and cinnamon stick. Pre-wash the lemon with a special fruit wash or soda and grate the colored part of the skin on a fine grater. If desired, the cinnamon stick can be replaced with ground spice.

Step 3

Step 3
Put the milk on the fire and bring to a boil.

Step 4

Step 4
While the milk is heating, dilute the flour sifted through a sieve into the remaining milk.

Step 5

Step 5
Mix thoroughly with a whisk so that no lumps remain.

Step 6

Step 6
When the milk boils, pour in the milk-flour mixture in a thin stream with constant stirring. Stirring constantly, bring the mixture until thickened. Remove the cream from the heat. It is better to cover it with cling film in contact (the film should touch the surface) so that the cream does not dry out.

Step 7

Step 7
In another saucepan, combine water and sugar. Place the saucepan over medium heat and bring to a boil. Dissolve all the sugar while stirring. Cook for 3 minutes.

Step 8

Step 8
Pour the hot sugar syrup into the custard in a thin stream, stirring constantly.

Step 9

Step 9
Stir everything thoroughly. Rub the cream through a sieve, thus cutting off the lemon zest and cinnamon. We will get a homogeneous, delicate cream.

Step 10

Step 10
Cover the cream with cling film and leave to cool.

Step 11

Step 11
While the cream is cooling, prepare the dough. You can make puff pastry yourself, you can find out how to do this by reading the article. link at the end of this recipe.. I took store-bought in plates, yeast-free. Remove the dough from the freezer first to defrost.

Step 12

Step 12
Lightly roll out each sheet of dough on a floured surface. Place the rolled out plates on top of each other. They donʼt have to be even and even. When rolling the roll, the unevenness will not be visible.

Step 13

Step 13
Roll the dough into a tight log.

Step 14

Step 14
Cut the roll into equal pieces according to the number of molds (10-12). I made 10, but, as it turned out, I needed to make 12, since the amount of cream is designed for exactly 12 cakes. As a result, I was left with excess cream, which I simply poured into silicone molds and baked along with the cakes.

Step 15

Step 15
Place each roll cut side up in a greased baking pan.

Step 16

Step 16
Form baskets with your hands and make high sides.

Step 17

Step 17
Add the yolks to the cooled cream.

Step 18

Step 18
Mix everything thoroughly with a whisk. The consistency of the cream should be semi-liquid and fluid. For convenience, you can pour it into a container with a spout so that the cream can be conveniently poured into the dough base.

Step 19

Step 19
Fill the dough pieces with custard, just short of the edges of the dough. Since the cream will rise a little during baking, it may spill out of the molds. Bake the cakes in a preheated oven at 240°C for about 20-25 minutes. Bake on the “top+bottom” setting for the last 5-7 minutes so that the cream is nicely browned on top. Time and temperature are approximate, read more about the features of ovens in the article, link at the end of the recipe.

Step 20

Step 20
These are the beautiful and incredibly delicious cakes we made. The surface should not be heavily burnt over the entire surface. But small areas that are more ruddy are welcome. Bon appetit!

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