Cooking process
Today I want to share a recipe for insanely delicious Portuguese pastries with custard, or as they are called, pasties Pasteush (paxtel de nata). They are popular all over the world, they are prepared and served in many restaurants and confectioneries, but the corporate recipe is kept in strict confidence. They say that the real Pasteush can only be tried in Portugal in a place called Belem.
But while we did not get to Portugal, let’s cook these cakes at home. They are prepared easily and quickly enough. For their preparation use a puff pastry and custard, which is saturated with the flavors of lemon zest and cinnamon. Describe their excellent taste can be very long, but it is better to try once. So let’s start.
Prepare the required set of ingredients.
First of all, we prepare the custard. In a small pot, pour 200 ml of milk, add a stick of cinnamon and lemon zest. You can grate the zest on a grater or gently cut it off with a lemon with a knife. The main thing is that the crust is without the white part, otherwise it will be bitter. Put the pan on the fire and bring to a boil.
In a separate bowl, pour the remaining milk (100 ml) and add flour.
Stir thoroughly so that there are no lumps.
In boiling milk, pour a flour mixture into a thin trickle. Stirring constantly, boil for about 1 minute, until thickened, after which the pan is removed from the fire.
Separately, cook sugar syrup. In a saucepan or a small pot, pour water and add sugar.
Do not stir, send to fire. Bring to a boil and boil for 3 minutes.
With a thin trickle pour the hot syrup into the milk and flour mixture, stirring constantly with a whisk.
The custard is almost ready. Strain it through a sieve to remove possible lumps, lemon zest and cinnamon.
Cover the cream tightly with a food film so that a crust does not form, and cool to room temperature. In a warm cream, add egg yolks and mix well. Custard for Portuguese pasties Pasteish is ready.
Puff the dough into a roll. I had 4 sheets, which I folded separately.
Cut into circles with a thickness of 1.5-2 cm.
To spread the dough into forms for cupcakes, distribute it with your hands, forming the bottom and walls. If you have metal molds, then first they need to be smeared with butter. Silicone grease does not need anything.
Fill molds with cream, not reaching the edges about 5 mm (as in the photo). During baking, the cream will rise very strongly.
Bake for 20-25 minutes in preheated to 250 degrees oven. Baking time depends solely on your oven. The dough should be baked and become golden in color, and the cream – thicken and brown.
Very delicious Portuguese Pasteur pasta with custard is ready. Of the indicated number of ingredients, I got 20 small cakes.
Get them out of the molds, cool a little, and you can taste it. Serve them in a warm or chilled form with a cup of fragrant tea.
Bon Appetit!
Portuguese Pastes with custard
Very tasty Portuguese pastry from crispy puff pastry with a delicate custard like everyone without exception. Try it!
Ingredients
Puff pastry without yeast – 700 g
Milk – 300 ml
Sugar – 200 g
Wheat flour – 35 g
Water 130 ml
Egg yolks – 4 pcs.
Cinnamon – 1 stick
Lemon peel – 1 tbsp.
Cooking process
Today I want to share a recipe for insanely delicious Portuguese pastries with custard, or as they are called, pasties Pasteush (paxtel de nata). They are popular all over the world, they are prepared and served in many restaurants and confectioneries, but the corporate recipe is kept in strict confidence. They say that the real Pasteush can only be tried in Portugal in a place called Belem.
But while we did not get to Portugal, let’s cook these cakes at home. They are prepared easily and quickly enough. For their preparation use a puff pastry and custard, which is saturated with the flavors of lemon zest and cinnamon. Describe their excellent taste can be very long, but it is better to try once. So let’s start.
Prepare the required set of ingredients.
First of all, we prepare the custard. In a small pot, pour 200 ml of milk, add a stick of cinnamon and lemon zest. You can grate the zest on a grater or gently cut it off with a lemon with a knife. The main thing is that the crust is without the white part, otherwise it will be bitter. Put the pan on the fire and bring to a boil.
In a separate bowl, pour the remaining milk (100 ml) and add flour.
Stir thoroughly so that there are no lumps.
In boiling milk, pour a flour mixture into a thin trickle. Stirring constantly, boil for about 1 minute, until thickened, after which the pan is removed from the fire.
Separately, cook sugar syrup. In a saucepan or a small pot, pour water and add sugar.
Do not stir, send to fire. Bring to a boil and boil for 3 minutes.
With a thin trickle pour the hot syrup into the milk and flour mixture, stirring constantly with a whisk.
The custard is almost ready. Strain it through a sieve to remove possible lumps, lemon zest and cinnamon.
Cover the cream tightly with a food film so that a crust does not form, and cool to room temperature. In a warm cream, add egg yolks and mix well. Custard for Portuguese pasties Pasteish is ready.
Puff the dough into a roll. I had 4 sheets, which I folded separately.
Cut into circles with a thickness of 1.5-2 cm.
To spread the dough into forms for cupcakes, distribute it with your hands, forming the bottom and walls. If you have metal molds, then first they need to be smeared with butter. Silicone grease does not need anything.
Fill molds with cream, not reaching the edges about 5 mm (as in the photo). During baking, the cream will rise very strongly.
Bake for 20-25 minutes in preheated to 250 degrees oven. Baking time depends solely on your oven. The dough should be baked and become golden in color, and the cream – thicken and brown.
Very delicious Portuguese Pasteur pasta with custard is ready. Of the indicated number of ingredients, I got 20 small cakes.
Get them out of the molds, cool a little, and you can taste it. Serve them in a warm or chilled form with a cup of fragrant tea.
Bon Appetit!