If using ready-made puff pastry, roll the pastry out to a rectangle 32 x 20-cm or 13 x 8-inches. Cover the dough in plastic wrap and leave to rest in the fridge for at least 1 hour or overnight. Roll the dough tightly into a cylinder, starting from the long edge. When you have used up all the butter, roll the dough into a rectangle 32 x 20-cm or 13 x 8-inches. Rest the dough each time you add the butter. Repeat with the remaining two sheets of butter. Roll out into another 21-cm or 8 ½-inch square, then transfer to a baking sheet, cover and rest in the fridge for 25 minutes. Fold the dough and butter in half by folding the top half down, then fold in half again by folding from left to right. Put a sheet of butter in the center of the dough, leaving a 5-mm or ¼-inch border. Roll the dough out on a floured work counter into a 21-cm or 8 ½-inch square. The butter needs to be cool but pliable when added to the dough, so chill the sheets and remove each one from the fridge only 5 minutes before using it. Repeat with the remaining two portions of butter so that you have three sheets of butter. Put a second piece of plastic wrap on top of the butter and use a rolling pin to flatten the butter into a thin 20-cm or 8-inch square sheet. Cut the first portion of butter into thin slices and lay these on the food wrap in a 20-cm or 8-inch square. Lay a large piece of plastic wrap on a work counter. Step 2ĭivide the butter into three equal portions of 1 stick plus 3 tablespoons (160 g or 5 ¾ oz.). Start mixing the flour into the water to form a smooth dough, then cover with a dish towel and leave to rest for 30 minutes. Make a small well in the middle of the flour and pour in the water. oz.) water into a jug or measuring cup and season with a pinch of salt. Put 1 ¼ cups plus 2 teaspoons (320 ml or 11 fl. Serve warm with powdered sugar and ground cinnamon sprinkled on top if desired.To make the puff pastry, put the flour into a mound on a work counter.Bake until the custard starts to caramelize and blister and the pastry crust turns golden brown, about 10–12 minutes.Fill each cup 3/4 of the way to the top with the custard filling. The top edge of the dough should extend just barely past the top of the muffin tin. Dip your thumb into cold water, then press down into the center of the dough and press outwards to form a small well. Place one piece of pastry dough into each of the 12 cups of the muffin tin.Stack the two pieces of dough on top of each other and roll tightly into a log from the short end. Cut the pastry sheet in half across the longer side.Mix until well combined, then strain into a measuring jug. Remove the cinnamon stick from the sugar syrup and pour that into the milk mixture as well. Once the milk mixture has cooled, whisk in the egg yolks.When the mixture is well combined and the milk has thickened, remove from the heat and set aside to cool for 10 minutes. Cook over medium heat for about 5 minutes, whisking constantly. In a separate pan, thoroughly whisk together the milk, flour and salt.Bring to a boil and cook without stirring until a thermometer reads 100 degrees Celsius (220 degrees Fahrenheit). Add the sugar, water, vanilla extract, lemon peel, and cinnamon stick to a saucepan.Preheat the oven to 290 degrees Celsius (550 degrees Fahrenheit).Ground cinnamon and powdered sugar, for dusting on top (optional).One 250 gram (8.5 oz) sheet pre-rolled puff pastry.355 milliliters (1 1/2 cups) whole milk.Ready to try these beauties for yourself (and too impatient to wait until your next trip to Portugal)? Let’s make some pastéis de nata! Portuguese custard tarts recipe Soon, the first pastéis de nata were born.įreshly baked pastéis de nata at Manteigaria. So the monks did what most people had been doing with egg yolks in Portugal for ages: used them in baked goods. It was common for them to use egg whites to starch their clothes when washing them, but they soon realized that they had a lot of leftover yolks to deal with. Said monks lived at the Jerónimos Monastery in Belém, a seaside neighborhood west of central Lisbon. Remember those laundry-washing monks we mentioned earlier? Let’s go back to them for a second. With this Portuguese custard tarts recipe, you can bring Lisbon’s most beloved pastry to life at home. While eating a pastel (or multiple pastéis) de nata in Lisbon is understandably a bucket-list dream for so many people, there’s no need to wait until you’re able to travel to Portugal to try them. What came about as a result of some 18th-century monks doing laundry (yes, really) has grown into one of the most iconic pastries in the world. The treats in question are Portuguese custard tarts, or pastéis de nata. Locals have strong opinions about which places make the best. Visitors line up outside popular bakeries for them. Few pastries have won over as many hearts (and tastebuds) as Portuguese custard tarts.
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