Pastel de nata

Pastel de nata

Category: Confectionery

Kitchen: portuguese

Ingredients
puff pastry (ready-made)	600 g (200)
milk	500 ml (160)
lemon peel	1 PC
cinnamon stick	1 pc (0.5)
flour	60 g (18)
sugar	500 g (160)
water	250 ml (80)
yolks	7 pcs (2)

Cooking method

• Take the finished puff pastry and roll it out slightly with a rolling pin (in one direction).
• Roll the dough into a roll and cut into pieces approximately 1.5 cm thick.
• Place the pieces in oiled cupcake tins.
• Spread the dough with two thumbs over the entire mold, turning in one direction so that the dough is thinner at the bottom than at the sides.
• 
• While the filling is being prepared, put the molds in the refrigerator.
• Pour a small amount of milk into a bowl of flour and stir to avoid lumps.
• Boil the rest of the milk with a cinnamon stick and lemon peel.
• When the milk boils, pour in the flour and milk mixture and mix well.
• Continue stirring constantly until the mixture boils and turn off the heat.
• Pour all the sugar into another saucepan, pour in water, stir, put on fire.
• Let it boil and simmer for 3 minutes.
• While stirring constantly, gradually add this syrup to the milk mass.
• Strain everything through a sieve to remove any lumps, cinnamon and lemon rind. Refrigerate.
• 
• Separate the whites from the yolks.
• Add the yolks to the chilled cream and stir well.
• Fill the molds with the cream without adding to the edge.
• 
• Bake preheated to 250⁰From the oven for 17-20 minutes. This is a recommendation. Take a look in your oven. I baked them several times at different temperatures. Stopped at 200⁰From time - 40 minutes. At a higher temperature, the filling boils and runs off.
• When done, remove the baking sheet from the oven, cool slightly and remove the cakes from the molds.
• 
• 
• Cakes are eaten warm, generously sprinkled with powdered sugar or cinnamon.
• Well this is very sweet!

The dish is designed for

~ 24 pcs

Cooking program:

oven

Note

Pastel de nata or Pastel de Beleni is one of the most popular pastries in Portugal. It is made from puff pastry with milk and egg cream. In Lisbon, you can try Pastel de nata in any cafe (pastelaria), but the original recipe is known exclusively to only one pastelaria in the Belem area - Fábrica dos Pastéis de Belém. Pastel de Belenj is served warm and eaten sprinkled with icing sugar and cinnamon.
The Pastel de Belencake was named one of Portugal's Seven Gastronomic Wonders in 2011.
After the revolution of 1820, the religious orders were expelled from the country, and the monks from the Jeronimos Monastery in Belem, in an attempt to make a living, began selling their butter cakes in their small pastry shop. The cake recipe was strictly guarded by the monks. The pastry chefs took a vow of silence to protect him. Later, the Pastel de Belem recipe was bought by an entrepreneur from Brazil, Domingos Rafael Alves, who founded the A antiga confeitaria de Belém factory and pastelaria, which still exists today and serves the very same Pasteis de Belem cakes.
Today the famous natural-born Pastel de nata can be tasted in any cafe in Portugal. But the original Pasteis de Belem, which are prepared according to the old recipe of monks from Jeronimos, can be tasted only in Belém, in the same pastelarium “A antiga confeitaria de Belém”. They own the copyright not only for the recipe, but also for the name "Pastel de Belem".
Pastel can be found on the menu not only in Portugal, but also in Brazil, China, Singapore, Malaysia, Hong Kong, Thailand and in some Western European countries, and in particular in Belgium.

🔗

[Galya]

Galya, I've heard a lot about these cakes, I've even seen them very attractive
Thank you for such a nice dessert

[Tanya]

Tanya, I really liked it. They are done quickly. Sweet, of course, but when I reduced the sugar, it turned out worse. You have to follow the recipe.

[Sweet of course]

Sweet of course, but when I reduced the sugar, it turned out worse. You have to follow the recipe.

That is why I will contemplate with great pleasure, it turned out very beautiful

[Tanyush]

Thank you, Tanyush!

How beautiful! I want to go to Pastelaria! The recipe and the story about this dessert brightened my soul.
I took it to bookmarks, on the weekend I will pamper myself and my husband.
Thanks for the recipe and beauty!

The beauty! I will definitely do it! Excellent, professional photos

[Soooo!]

Soooo! We are smoothly moving from France to Portugal ... We are starting a magical cruise through Europe - with feeling, with sense, with arrangement and tastings!
An interesting version of the cream, not simple in technology. Does it end up very different from simpler brewing techniques?
Well, you have to try, otherwise you won't understand. Well, at least there are only two yolks, otherwise they are usually in buckets in "monastic" recipes. It is said that Portuguese nuns used egg whites to "starch" their hats, and the remaining yolks were added to baked goods. And they were not afraid of any cholesterol ... they did not try for themselves, for people!

How lovely, and cooking is quick and easy!
Galinochka, thanks, took it away!

Checkmark, thanks, very interesting recipe! And yeast puff pastry or yeast-free dough? Or is it not important?

[Gala]

Galawhat delicious, beautiful cakes! I've never heard of them, thanks for the interesting story

[Galina]

Why am I not in Portugal and not in the post office! Everything, I am leaving for a monastery, even a male one!
Galina, thanks for such beauty, I took the recipe away!

[Gala]

Gala, yes, yes, yes, you can find out from what test you did? Yeast-free? I'm really looking forward to hearing and running to the store !!! Delicious delicious !!!

How interesting ... and not difficult ... and probably delicious ...

[Soooo!]

Girls, thanks to everyone who is interested and looked! I am very pleased.
I took the puff yeast-free dough. Pies are made very quickly and easily. It turns out very tasty, but very sweet. But that's how they should be.

Soooo! We are smoothly moving from France to Portugal ... We are starting a magical cruise through Europe - with feeling, with sense, with arrangement and tastings!
An interesting version of the cream, not simple in technology. Does it end up very different from simpler brewing techniques?
Well, you have to try, otherwise you won't understand. Well, at least there are only two yolks, otherwise they are usually in buckets in "monastic" recipes.

Olya, you are thorough as always. I am not strong in creams, but it tastes different from ordinary custard cream. This should be done just like this, pouring in the saturated sugar syrup. I also recommend that you definitely add cinnamon and lemon skin, you can also orange, they flavor the cream well, beating off the egg taste.
Yes, Ol, there are a lot of eggs in Portuguese recipes! In parentheses, I indicated how many components I took. For such an amount of yolks, only 2 pieces, it's easier. From this amount, I got 8 pieces.

From this amount, I got 8 pieces.

ABOUT! this is the information you need. So, for 12 you need to take one and a half of yours.
And the cream, as I understand it, can be cooked in advance, just stir in the yolks just before baking, right?
And another question. Why should the walls be thicker than the bottom, because the dough still flows down?

Ol, if the pieces of dough are 2 cm thick, you get a smaller cake. But it's better to do 1.5 cm.
You understand correctly about the cream. I didn't do that (everything is done so quickly), but I think you can.
Why should the bottom be thinner, honestly, I don’t know, I didn’t think about it, I just took it on faith.

Clear.

[Check mark]

These are sooo delicious pies.
Check mark, Thank you.
I somehow saw enough TV and made them, even I ate, because I respect puff pastry

[Tanyulya]

Tanyulya, very tasty!

[Gala Checkmark]

Gala Checkmark, I can imagine how delicious! The photo is very beautiful! Thanks for the recipe! I will definitely try!

[Check mark]

Check mark, Thank you!
Do you take a photo

Of course, there are a lot of shoals, the dough let down, I bought it in the 7th continent, by weight. And of course it's a bit too much. And the cream is awesome!
She did it in Nordic baskets. Here you can see in the photo what's in the baskets.

Galina, I will definitely try again in the required proportions! Thanks for the recipe😉

Do you take a photo

Necessarily!

[Marinochka]

Marinochka, thanks for the photo!
Of course, the dough is too much The main thing is that I liked the filling and cakes, and now it is clear in which direction to work.

I came. Because she baked.

I counted 3 yolks, but contrary to expectations, it turned out not 12, but only 11 pieces. Probably because I took the dough not puff, but filo, you still can't roll the puff so thin.

Sweet, of course, but when I reduced the sugar, it turned out worse. You have to follow the recipe.

But tell me, friend, what exactly turned out worse when reducing sugar? Patamushta well, very sweet ...
Cinnamon and lemongrass combine to give a very pleasant flavor note, but nothing can beat the sugar, especially when the cakes are warm.

I came. Because she baked.

It looks pretty.

You can't roll out puff so thin

Ol, but you don't need to roll anything. You just need to cut off a small piece of taesta and preferably no more than 1.5 cm and knead it in a mold, and the thickness is as it will be.

I took the dough not puff, but filo

and here you made a mistake by taking the filo dough because you received not cakes, but tartlets with a very sweet filling.
I think the puff pastry takes some of the sweetness of the filling, but the filo doesn't.

and here you made a mistake

Well, it says loudly! I needed to attach the remnants of the filo, so I took this step deliberately!
I must say that filo also compensates for the sweetness a little, but only a little.
Worse, it crumbles, I don't like crumbs ...
And on the plus side, I still tried this pastel with your suggestion. I've been going for three years, there are already three different recipes in the archive, but my hands still did not reach!

Your cream is the most sophisticated in technology, but the result, in my opinion, is still the same.

Ol, I also had a thought to make with the filo dough, but after thinking, I refused it.

And on the plus side, I still tried this pastel with your suggestion. I've been going for three years, there are already three different recipes in the archive, but my hands still did not reach!

Well, fine!

Your cream is the most sophisticated technology

This is a plus

but the result, in my opinion, is still the same

And this is a minus. You mean very sweet?

[Gal]

Quote: Premier from Today at 01:32, but the result, in my opinion, is still the same And this is a minus. You mean very sweet?

You know Gal, I still remain with the opinion that custard, no matter how you cook it, remains the same custard. Variations in ingredients can change something, and technology has very little effect on the result ... so since childhood I have been using the one that is easier for me.
Your cinnamon and lemon zest recipe tastes great. And today, by the way, the pastels have become much more interesting than they seemed yesterday - sophistication was manifested brighter in the taste.

For a million times I was convinced that there is no need to rush to the tasting, but still it is unbearable to try and tell. I think that someone else's baked goods, which you are handed at the moment of its best taste, therefore seem divine, unlike your own, which you sniff and try even in the process, before it is ripe.