Belenski cakes

12 servings

60 minutes

Belém pastries are a legendary treat of Portuguese cuisine with deep historical roots. Their origin is linked to the monasteries of Lisbon, where nuns used egg yolks to prepare a delicate custard. These pastries have a crispy flaky crust and a rich creamy filling with subtle notes of vanilla and cinnamon. They are baked at high temperatures, giving the cream a caramelized surface. Belém pastries are the perfect dessert for morning coffee or a cozy tea time, and their traditional aroma evokes the sunny streets of Lisbon and old patisseries where every guest feels part of history.

Energy value per serving

• Calories: 253.1
• Proteins: 4.2g
• Fats: 11.2g
• Carbohydrates: 34g

Ingredients

• Milk: 210 ml
• Wheat flour: 2 tbsp
• Sugar: 170 g
• Water: 110 ml
• Cinnamon: 1 pc
• Vanilla extract: to taste
• Egg yolk: 4 pc
• Ground cinnamon: to taste
• Puff pastry: 500 g

Cooking steps

1. Preheat the oven to 250 degrees. In a small bowl, mix flour and 60 ml of milk until smooth.

   Required ingredients:

   • Wheat flour: 2 tablespoons
   • Milk: 210 ml

2. Bring the remaining milk to a boil and mix it with the milk-flour mixture.

   Required ingredients:

   • Milk: 210 ml

3. Beat the yolks until smooth and gradually pour in hot milk while continuing to whisk.

   Required ingredients:

   • Egg yolk: 4 pieces

4. In a small saucepan, without stirring, bring sugar, water, and cinnamon to a active boil. Remove from heat and pour into the milk-egg mixture, stirring constantly. Add vanilla extract and remove the cinnamon stick.

   Required ingredients:

   • Sugar: 170 g
   • Water: 110 ml
   • Cinnamon: 1 piece
   • Vanilla extract:  to taste

5. Pour the obtained liquid back into the saucepan where the syrup was cooked. Place it on the lowest heat and cook, stirring constantly, until the liquid reaches a thick sauce consistency. Strain the cream through a sieve and set aside.

   Required ingredients:

   • Cinnamon: 1 piece

6. Take the puff pastry out of the fridge and roll it out thinly.

   Required ingredients:

   • Puff pastry: 500 g

7. Cut into 12 squares and place in muffin tins to form baskets.

8. Fill the baskets with warm cream to 4/5 and place the mold in the preheated oven.

9. Bake for 12–15 minutes. The baskets should brown, and dark spots should appear on the cream.

10. Remove the mold from the oven, let it sit for 5 minutes, and then take the pastries out of the mold. Transfer to a cooling rack for at least 20 minutes. Before serving, generously sprinkle with cinnamon or powdered sugar.

    Required ingredients:

    • Ground cinnamon:  to taste