Have you ever been to Lisbon in Portugal? If you ever get the chance go and visit this lovely city by the sea. It has a great old town with lots of great restaurants, shops and terraces to sit outside and enjoy the sun. If you are there do not pass up on the opportunity to eat a pasteis de nata also known as pastel de Belem or pasteis de Belem. Until then I will show you how you can make these little pastries yourself and have a touch of Lisbon at home. Are you ready to learn how you can make pasteis de nata puff pastries? Lets get started!
When you roam the streets of Lisbon you can find them on everywhere. The best and most well-known pasteis de Belem you can find in the Belem suburb. You can buy them in a pack of ten and literally thousands and thousands of pastries are made every day.
Just like the oven baked apple beignets I used store bought puff pastry for this recipe and made the filling myself. It is quite easy to make as you have to make a custard.
You start with two egg yolks and 75 gram of sugar. Add one tbsp of flour and whisk that into a smooth cream while you heat 250 ml of milk. This recipe requires vanilla and if you have fresh vanilla scrape the seeds from the vanilla pod and put that in the milk. If you do not have fresh vanilla you can use vanilla extract like I did. Heat the milk slowly and do not boil yet.
Take about two table spoons of milk and add this to the egg cream stir it loose and add the egg cream to the milk. Warm the milk further so a slow boil so the flour can set. Let it cook for 2 minutes on low heat (you should see an occasional bubble).
Take a large plate and make it wet with a little water (do not dry). Put the custard on the plate and wrap with foil to let it cool. This will prevent skin on the custard.
I use a puff pastry roll and sprinkle some cinnamon on the puff pastry. Roll it up again an cut into 12 pieces. Let it cool in the fridge for 10 minutes and roll each circle into a bigger circle. Push them into a muffin tin.
Now it is time to divide the custard across the 12 pasteis. Preheat the oven at 480℉/225℃ and bake in about 25 minutes. The custard should have brown blisters.
Let them cool slightly and sprinkle with some icing sugar. Eat immediately. Delicious!
How to make pasteis de nata puff pastries
Do you want to see how you can make pasteis de nata puff pastries? Watch the instruction video below:
Have fun with this pasteis de nata puff pastries recipe! Made a recipe tag @thetortillachannel on Instagram or pin it on Pinterest and follow me here.
I love comments so let me know your thought on these pasteis in the comment box below. Have you ever eaten pasteis de nata or pasteis de Belem?
This recipe shows you how to make pasteis de nata also known as pasteis de Belem which are custard puff pastries from Portugal. Video included.
- 250ml milk
- 2 egg yolks
- 75 g of granulate sugar
- 1 tbsp of plain flour
- 1 tsp of vanilla extract or 1 vanilla pod
- 1 roll of puff pastry
- 2 tbsp of cinnamon
Whisk two egg yolks and 75 gram of sugar. Add 1 tbsp of flour and whisk into a smooth cream. Set aside
Heat 250 ml of milk on low heat and add 1 tsp of vanilla extract. Do not boil
When the milk is warm add 2 tbsp of milk to the egg mixture and whisk
Now add the egg milk mixture to the pan with milk and let it simmer on low heat for about 2 minutes to let the flour in the cream cook (you should see an occasional bubble)
Take a plate and rinse with a little bit of water (do not dry the plate). Put the custard on the plate and wrap with foil to let it cool (this will also prevent skin on the custard)
Take sheet of puff pastry and sprinkle some cinnamon on the puff pastry. Roll it up and cut into 12 pieces. Let it cool in the fridge for 10 minutes and roll each circle into a bigger circle
Push them into a muffin tin. Divide the custard over the 12 pastry
Preheat the oven at 480℉/225℃ and bake in about 25 minutes. The custard should have brown blisters
Calories: 214; Fat: 9.6g; Carbs: 42.9g; Protein: 5.6g;