Pastéis de Nata
Ingredients
- 1 pack puff pastry (approx. 275 g; from the refrigerated section)
- 1/3 tsp. cinnamon powder
- 30 g wheat flour
- 150 ml milk
- 4 egg yolk
- 150 ml cream
- 100 g sugar
- 2 package vanilla sugar (alt.: scraped pulp of a vanilla bean)
- 1 pinch salt
- Butter for greasing
- icing sugar (for sprinkle)
- Cinnamon for sprinkling (optional)
Instructions
- Take the puff pastry out of the fridge about 10 minutes before use so that it does not break when unrolling.
- Grease a muffin tin.
- Unroll the puff pastry and sprinkle evenly with cinnamon, then roll up from the short side.
- Cut the roll into 12 equal pieces.
- Place each piece of dough on the cut surface and gently flatten it with your hand until it is slightly larger than the bottom of a muffin tin.
- Place the pieces of dough in the deepening and press the edges up a little if necessary. The dough should reach up to approx. 1 cm below the upper edge of the deepening. Don't enclose air bubbles.
- Mix flour and 4 tablespoons milk until smooth. Stir in the egg yolks.
- Put the remaining milk and cream in a saucepan. Stir in the egg yolk mixture, sugar, vanilla sugar and a pinch of salt.
- Heat the mixture, stirring, until steaming, but not boiling. Keep stirring at this temperature until the mixture thickens.
- Preheat the oven to 230° top/bottom heat.
- Fill each puff pastry mold with approx. 1 - 2 tablespoon of vanilla cream.
- Bake the pastéis de nata in the oven (middle) for 13-15 minutes until the cream gets a few dark spots.
- Take the tin out of the oven and let them cool down a bit.
- Important note: The filling rises during baking, but sinks again later.
Notes
Pastéis de nata are delicious pure, sprinkled with cinnamon and/or powdered sugar. Enjoy warm or cold!
You can also freeze them.