Pastéis de Nata
Pastéis de Nata
Ingredients
- 2 rolls rectangular puff pastry
For the cream
- 3/4 cup water
- 2 1/3 cups milk
- 1 tablespoon cornstarch
- 1 pinch salt
- 6 egg yolks
- 2 whole eggs
- 2 cups sugar
- 1/3 cup flour
- 1 cinnamon stick
- to taste lemon zest
For finishing
- as needed butter, to grease
- to taste ground cinnamon
- to taste powdered sugar
For glazing
- 3 tablespoons + 1 teaspoon hot water
- 1/4 cup sugar
Instructions
- 1
Roll out the two rolls of rectangular puff pastry, overlapping them slightly. Roll them up from the shorter side, forming a tight cylinder. Wrap it in plastic wrap and let it rest in the fridge for about 20 minutes to maintain its shape.
⏱️ 25 min
- 2
Meanwhile, butter the aluminum molds (like muffin molds, but shorter). Once the puff pastry cylinder is well chilled, remove the plastic wrap and cut it into several equal parts, approximately 1 centimeter thick.
⏱️ 10 min
- 3
Take each small roll and place it in the center of the mold, with the spiral facing up. Wet your fingers and, starting from the center, press the dough upwards to completely line the sides of the mold, forming a shell. Repeat for all pieces.
⏱️ 10 min
- 4
In a saucepan, place the 3/4 cup water, 2 cups sugar, lemon zest (peeled from the lemon), and 1 cinnamon stick. Bring to a boil and let it simmer for 2 minutes. Turn off the heat and strain the syrup into a bowl, then set it aside.
⏱️ 7 min
- 5
In another saucepan, combine the 1/3 cup flour, 1 tablespoon cornstarch, and 1 pinch of salt. Whisk the dry ingredients together. Gradually add the 2 1/3 cups milk, whisking constantly to avoid lumps.
⏱️ 5 min
- 6
Place the saucepan on the stove over medium-low heat and stir continuously until the cream thickens slightly. Remove from heat and let it cool for a few minutes. Then, pour the prepared syrup into the cream in 3-4 additions, mixing well each time to combine. Let the mixture rest for a full 15 minutes.
⏱️ 20 min
- 7
Once the cream has completely cooled down, add the 6 egg yolks and 2 whole eggs. Mix very carefully with a whisk until you achieve a smooth, fluid, yet wonderfully thick and homogeneous mixture.
⏱️ 5 min
- 8
Pour the cream into the puff pastry shells, filling them about three-quarters full. Be careful not to go over the edges to prevent spillage during baking.
⏱️ 5 min
- 9
Bake in a preheated convection oven at 250°C (482°F) on the middle rack for about 25 minutes. If necessary, move the tray to the top rack and turn on the grill for 5 minutes to achieve the typical browning on top.
⏱️ 30 min•🌡️ 250
- 10
Remove from the oven. If desired, brush them with a mixture of 3 tablespoons + 1 teaspoon hot water and 1/4 cup sugar to add shine. Sprinkle with ground cinnamon or powdered sugar, to taste, before serving.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Pastéis de Nata
- 2 rolls rectangular puff pastry
For the cream
- 3/4 cup water
- 2 1/3 cups milk
- 1 tablespoon cornstarch
- 1 pinch salt
- 6 egg yolks
- 2 whole eggs
- 2 cups sugar
- 1/3 cup flour
- 1 cinnamon stick
- to taste lemon zest
For finishing
- as needed butter, to grease
- to taste ground cinnamon
- to taste powdered sugar
For glazing
- 3 tablespoons + 1 teaspoon hot water
- 1/4 cup sugar
Instructions
- 1
Roll out the two rolls of rectangular puff pastry, overlapping them slightly. Roll them up from the shorter side, forming a tight cylinder. Wrap it in plastic wrap and let it rest in the fridge for about 20 minutes to maintain its shape.
⏱️ 25 min - 2
Meanwhile, butter the aluminum molds (like muffin molds, but shorter). Once the puff pastry cylinder is well chilled, remove the plastic wrap and cut it into several equal parts, approximately 1 centimeter thick.
⏱️ 10 min - 3
Take each small roll and place it in the center of the mold, with the spiral facing up. Wet your fingers and, starting from the center, press the dough upwards to completely line the sides of the mold, forming a shell. Repeat for all pieces.
⏱️ 10 min - 4
In a saucepan, place the 3/4 cup water, 2 cups sugar, lemon zest (peeled from the lemon), and 1 cinnamon stick. Bring to a boil and let it simmer for 2 minutes. Turn off the heat and strain the syrup into a bowl, then set it aside.
⏱️ 7 min - 5
In another saucepan, combine the 1/3 cup flour, 1 tablespoon cornstarch, and 1 pinch of salt. Whisk the dry ingredients together. Gradually add the 2 1/3 cups milk, whisking constantly to avoid lumps.
⏱️ 5 min - 6
Place the saucepan on the stove over medium-low heat and stir continuously until the cream thickens slightly. Remove from heat and let it cool for a few minutes. Then, pour the prepared syrup into the cream in 3-4 additions, mixing well each time to combine. Let the mixture rest for a full 15 minutes.
⏱️ 20 min - 7
Once the cream has completely cooled down, add the 6 egg yolks and 2 whole eggs. Mix very carefully with a whisk until you achieve a smooth, fluid, yet wonderfully thick and homogeneous mixture.
⏱️ 5 min - 8
Pour the cream into the puff pastry shells, filling them about three-quarters full. Be careful not to go over the edges to prevent spillage during baking.
⏱️ 5 min - 9
Bake in a preheated convection oven at 250°C (482°F) on the middle rack for about 25 minutes. If necessary, move the tray to the top rack and turn on the grill for 5 minutes to achieve the typical browning on top.
⏱️ 30 min•🌡️ 250 - 10
Remove from the oven. If desired, brush them with a mixture of 3 tablespoons + 1 teaspoon hot water and 1/4 cup sugar to add shine. Sprinkle with ground cinnamon or powdered sugar, to taste, before serving.
⏱️ 3 min