Azores - São Miguel

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Pastés de Nata – A sweet dream

Anyone who has been to Portugal or the Azores before has probably tried these delicious little cakes, Pastéis de Nata. Because my husband likes them so much, I figured it would be nice to give them a go at home.

And so I did.

Firstly, the ingredients need to be bought. To make 12 Pastéis de Nata, you will need the following:

  • 200 ml milk
  • 6 egg yolks
  • 125 g sugar
  • A couple of drops of vanilla extract
  • 2 heaped tablespoons cornflour
  • A sprinkle of salt
  • 400 ml fresh whipped cream
  • 1 roll puff pastry from the freezer
  • Butter to grease the cupcake trays
  • sugar to dust
Ingredients for Pastéis de Nata
Ingredients for Pastéis de Nata

Instructions:

First you need to prepare the cream filling. To do this, add the milk, the 6 egg yolks, the sugar, the vanilla extract, the cornstarch and the pinch of salt to a saucepan and stir until smooth. Next, add the liquid whipped cream.

Preparing the filling
Preparing the filling

Heat up the cream while stirring continuously. Bring it to the boil briefly.

Bringing the filling to a boil
Bringing the filling to a boil

Now take the cream off the stove and let cool.

While preheating the oven to 250° C, prepare the puff pastry. Roll it out as shown in the picture and then re-roll it from the other side.

Puff pastry
Puff pastry

Separate the roll into 12 equal parts.

separated pastry
separated pastry

Fill the greased cupcake tray with the 12 pieces, the cut off sides pointing up. Now push the pastry outward from the middle to ensure that the bottom and sides of the muffin tray are covered. Ensure that the pastry wall has roughly the same thickness everywhere.

Shape of the pastry bowls
Shape of the pastry bowls

Now add the cooled Pastéis de Nata – cream to the pastry bowls.

Fill the dough bowls with the cream filling.
Fill the dough bowls with the cream filling.

Place the Pastéis de Nata in the preheated oven and let it bake at 250 ° C for about 30 minutes. Take the baking mold out of the oven as soon as the cream starts to turn black on the surface.

cooked Pastéis de Nata
cooked Pastéis de Nata

Now leave the little cakes to cool off – even if it’s hard! Only try to remove them from the tray once the cream has solidified a little. If it is still too runny, the edges of the puff pastry break easily. Finally, dust the cakes with cinnamon sugar and…
Enjoy!

Still hungry? You can find more recipes here:

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