Portuguese Pastries
5 servings
80 minutes
Portuguese pastries known as pastéis de nata are one of the most beloved desserts in Portugal. Their history dates back to the 15th-century monasteries where monks used egg yolks for baking. The crispy puff pastry filled with delicate vanilla cream creates a harmonious blend of textures and flavors. The pastries are baked until golden brown and sprinkled with cinnamon before serving, adding warmth and aroma. They are traditionally served with a cup of strong coffee, turning an ordinary tea time into a true Portuguese ritual. These pastries are perfect for both a cozy home breakfast and a festive table, bringing sweetness and richness to every bite.
1
Chop cold butter with flour (200 g) until crumbly, add water and knead the dough. Roll the dough into a log, divide into 10 pieces. Roll each piece and place in a mold. Refrigerate for 30 minutes.
- Butter: 100 g
- Wheat flour: 250 g
- Water: 5 tablespoon
2
Separate the yolks from the whites. Mix the yolks with powdered sugar and flour (50 g).
- Egg yolk: 4 pieces
- Powdered sugar: 50 g
- Wheat flour: 250 g
3
In a saucepan, bring cream with sugar and vanilla to a boil. Gradually start adding the cream to the yolks while whisking. Return everything to the saucepan and heat until thickened over low heat, stirring constantly.
- Cream 30%: 350 ml
- Sugar: 70 g
- Vanilla pod: 1 piece
4
Take out the dough. Pour the cream into the molds with the dough (do not fill completely, the cream will rise). Bake at 250 degrees for 15-20 minutes.
- Wheat flour: 250 g
5
When the pastries are ready, sprinkle with cinnamon. Serve the dessert chilled.
- Cinnamon: 1 teaspoon