Pastéis de Nata
Ingredients
For the puff pastry:
- 30 g fine salt
- 650 g flour
- 50 g butter
- 150 ml water
- 250 g margarine for the puff pastry
- Alternatively, ready-made puff pastry can also be used
For the cream:
- 250 ml water
- 500 g sugar
- 500 ml milk
- 1 cinnamon stick
- 100 g flour
- 10 yolks
- 2 eggs
- 2-3 drops of vanilla essence
Instructions
For the puff pastry:
1. Mix the salt, flour, butter and water and knead.
2. Add margarine to the centre of the dough and knead well again until an even dough is formed.
3. Roll out the puff pastry, then roll into a dense roll. Cut this roll into strips about 2 cm wide.
4. Butter small moulds and place a strip in each one so that the cut is visible from above. Dampen your hands with cold water and flatten the dough strips. The dough should reach evenly to the edge of the moulds. Refrigerate until further processing.
For the cream:
1. Bring the water and sugar to the boil and simmer for 2 minutes, then set the sugar syrup aside.
2. Boil 400 ml milk with the cinnamon stick.
3. Meanwhile, put the flour in a large bowl and stir in the remaining 100 ml milk.
4. Add the boiling milk to the flour mixture and stir well.
5. Add the sugar syrup to the flour-milk mixture and leave to cool. Then add the egg yolks, whole eggs and some vanilla essence.
6. Pour the cream into the moulds and bake at 220 °C for 20-25 minutes. Remove and sprinkle with a little cold water.