Rezept (english below)
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Pasteis de nata
Or also called Pastel de Belém, a traditional puff pastry that comes from Lisbon. A little delicacy.
Preparation time: 30 minutes
Bake: 40-45 minutes
Ingredients: Puff pastry, milk, salt, sugar, vanilla sugar, egg, corn starch, powdered sugar
For 12 pieces
30 ml milk
1 pinch of salt
1 tbsp corn starch, mix cold.
Bring to the boil in a pan, stirring constantly, until the mixture thickens.
Remove from the pan, transfer to a bowl and cover with cling film.
Unroll rectangular puff pastry (42x26 cm). Cut along half of the long side so that two pieces of approximately the same size are created. Place them on top of each other and roll them up tightly from the short side.
Cut the dough roll into 12 slices with a sharp knife. Place the dough rolls so that the spiral shape is facing upwards. Flatten them with the heel of your hand or with the glass bottom so that they are about the same size as the muffin cavities. Line the muffin tin with baking paper (or grease it). Put the puff pastry into shape. Fill with lukewarm filling.
Baking: At 180°C hot air for approx. 40 minutes.
Let cool down.
Dust with powdered sugar.
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