Recipe : The delicious Pasteis de nata – Portugal

Version française

Sometimes “not particularly healthy” happens too and it’s absolutely ok ! 

Not sustainable, not exactly healthy either but definitely delicious and homemade… We can’t always score in all categories, right ?! And this week, directly from portugal, here come the Pasteis de nata for a sweet and sunny break.

But did you know that most of the portuguese pastries actually come from a need of recycling wasted food ? Yes sir, sisters are the ones who invented most of them since they were using the egg whites to starch their veil and had to find a way to use the yolks. Today, we’re more looking for a recipe to use the whites after baking therefore, after a fresh batch of Pasteis de nata, come different sorts of meringues and pavlova…

Like you’ll see on the picture, Pasteis de nata are easier done in a special tin but a muffin tin, although a bit bigger than a Pasteis tin, should do the trick just fine.

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Ingredients :

  • 500 g flour
  • 400 g butter (cut in three pieces as equal as possible)
  • 30 cl water
  • 8 egg yolks
  • 2 tbsp flour (24 g)
  • 200 g sugar
  • 20 cl sour cream
  • 45 cl milk
  • 1 pinch salt

Preparation :

  • Dough :
    • Combine flour, water, salt and softly knead until homogeneous.
    • Chill in refrigerator for 20 minutes
    • Roll out in a square shape and cover with very thin slices of butter on top (the equivalent of one third of total amount of butter).
    • Fold (edge to edge) lengthwise and along the width ( fold in 4) and start process all over again : Roll out, cover with butter, fold in 4.
    • Do it one last time (3 times total) : Roll out, cover with butter, fold in 4… wrap in a plastic film and chill in refrigerator for 30 minutes.

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  • Crème pâtissière / pastry cream :
    • In a pan, combine sugar and yolks, stir.
    • Add cream and milk, stir.
    • Slowly add flour, stir until homogeneous.
    • On medium heat, bring cream to the boil, stir the entire time. As soon as the first bubbles appear, stop cooking process, take off of heat.

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  • Final touch :
    • Preheat oven (convection oven will work much better) at 250 °C (482 F).
    • Rool dough out one last time (square shape) cut into 2 along the width and roll up each part.
    • Chill one of the roll in the refrigerator while you’re using the other one :
      • Cup chunk lengthwise.
      • Place each chunk in a tin and spread dough with your thumbs until tin is covered..
      • Add one Tbsp cream (depending on the size of your tin).
      • Place all tins in a baking tray and cook in the oven until dough is the color of melted caramel.
    • Do this one more time with the 2nd roll.

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Et… voilà, Bonne dégustation !