Today I propose you some delicate puff pastry pastries filled with cream that I tasted for the first time in Portugal in Lisbon, called "Pasteis de nata" or also "Pasteis de Belem".
Tradition has it that the real recipe for these pastries was created within the walls of the Belèm monastery in Lisbon, hence the name.
Try to make them and you will fall in love with them !!
Ingredients for 15
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Puff pastry two rectangular rolls
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Fresh cream 250 ml
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Whole milk 200 ml
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Eggs 4 yolks
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Vanillin 1 stick or a sachet
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Sugar 100 gr.
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Flour 30 gr.
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Lemon 1
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Powdered sugar to taste
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Cinnamon to taste
Unroll the puff pastry from the package, pulling it slightly with a rolling pin, flouring the work surface.
Roll up the puff pastry. Use the rectangular one, or failing that if you have the round one available, cut it to create a rectangle that you will roll up. Put it in the fridge while you prepare the cream.
Put the sugar, egg yolks and flour in a saucepan. Mix very well to prevent lumps from forming.
Add the milk and liquid cream. Flavor it with the vanilla pod (if not, use a sachet of vanillin) and the grated peel of half an organic lemon. Mix well.
Cook, turning continuously in the same direction, until you notice the first signs of boiling. Remove the pot from the heat and let it cool. The cream, given the small amount of flour, is not very dense. It will thicken permanently when baked in the oven.
Cut the puff pastry into logs of about 3.5 cm in length.
Butter and flour the aluminum molds, the paper ones are not necessary. Squeeze each piece of dough vertically by spreading it from the center outwards leaving the edges slightly thicker.
After lining the molds with the pastry, add the cream in each trying to reach the brim.
Bake in a hot oven at 220 ° for 20 minutes in a convection oven until the surface is browned and caramelized.
Let cool and remove from the molds.
Sprinkle with icing sugar and cinnamon.
Soon !!
