recipe of Pasteis de Nata

Pasteis de Nata: The secret recipe

The best Pasteis de Nata are to be bought in Lisbon and eaten on the spot, still warm!

The best address is undoubtedly "Pasteis de Belem", house founded in 1837 and still open in Lisbon. You just have to go there during your stay to understand it immediately. The queue stretches on the sidewalk from the first minute of the opening until the last, and this, every day. Here is their website (in english)  

La recette secrète des Pasteis de Belem
Pasteis de Nata - Credit Pasteis de Belem

You can also find these Pasteis de Nata in pastries, in the supermarket, of course at the airport. Never buy them! What you will buy will have absolutely nothing to do with the ones you can taste at "Pasteis de Belem".

If you have loved them and if you miss your little Pasteis de Nata, all you have to do now is to try to make them yourself. Not easy? Come on, I'll give you a hand and I have translated the best Portuguese recipe for you.

 

Pasteis de Nata, the secret recipe

Ingredients (10 to 12 Pasteis)

  1. 250 g puff pastry
  2. 1/2 litre of milk
  3. 6 egg yolks
  4. 40 g flour
  5. 180 g sugar
  6. 1 piece of butter
  7. 1 cinnamon stick
  8. 12 Nata pasteis moulds

It is best to make your own puff pastry, however, to save time, you can use an already prepared pastry. In this case, choose an artisanal quality paste.

The cinnamon stick is not a requirement, it will simply be used to lightly flavor the cream. You can do without it and replace it advantageously with powdered cinnamon to spread on the warm Pasteis just before eating them.
 

Making the dough

  1. Flour your work surface and spread the dough to obtain a large rectangle.
  2. Brush this rectangle with butter
  3. Roll the rectangle on itself to obtain a strand of dough.
  4. Cut 12 sections about 1.5cm high and flatten them between your fingers
  5. Place the circles of dough thus obtained in the previously buttered moulds.

If you have tasted Pasteis de Nata from Bélem, you have noticed the crispness of the dough. To obtain it at home, do not spread the rectangle of dough directly in the moulds but roll the dough on itself so that you will be able to cut it into sections that will give a much crisper pastry after baking.

Making the custard

  1. Pour the milk into a saucepan, add the sugar and dilute the flour cold.
  2. Add a cinnamon stick.
  3. Heat the mixture and stir until it is thick and smooth.
  4. Let the mixture cool a little before adding the egg yolks with a whisk.

Assembling and baking

  1. Fill each of the moulds with the cream mixture
  2. Bake at 200° and cook for 15 to 20 minutes
  3. Take the Pasteis out of the oven, remove them from the mould, let them cool for 10 minutes
  4. Serve warm, sprinkled with cinnamon

 

Some tips about Pasteis de Nata

  1. Of course, finding Nata Pasteis moulds outside Portugal is quite impossible. You can decide to use Cupcake molds, but in this case you will have difficulty getting the crunchiness of the puff pastry.
  2. Don't panic, for a few dollars, you will find on my website the original Pasteis de Nata molds made in Northern Portugal 
  3.  If you are a perfectionist, you know that the Portuguese only think of tasting Pasteis de Nata sprinkled with cinnamon. So you need ground cinnamon and, of course, a Portuguese cinnamon dispenser.
  4. If you are a professional and want to start making and selling Pasteis de Nata, we recommend stainless steel molds, very resistant and designed for intensive use.

 

Luisa Paixão Pasteis de Nata collection

Luisa Paixao

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