Pastel de Natas is known as a Portugues speciality which is mentioned in every guide book as a must try. I personally love them and I've eaten them so many times. To taste the real ones you must go to Belém in Lisbon and find a shop/cafe called, Pastéis de Belém. A few weeks ago we went there with my family and the "pastel"s were so tasty that I decided to give it a try at home. To make my life easier I used puff pastry which I bought in the store. I started making them and I found out that it is not as easy as it may seem. I think mine turned out pretty good for the first try, but I will improve my recipe to perfection.
INGREDIENTS:
1 pack of puff pastry
300ml cream
3 tablespoon of flour
3 egg yolks
3 tablespoons of granulated sugar (but if you like it sweeter you can add more)
cinnamon
For the top:
powdered sugar
cinnamon
(Also you will need a blow torch to burn the tops)
Take 1/4 of the cream and the flour and stir until smooth. Then pour the rest of the cream, sugar and some cinnamon (to your taste) in a bowl and place it on medium heat. Stir until everything has dissolved and then take it off the heat and let it cool a bit. Then place the egg yolks one by one while constantly whisking.
Take the puff pastry and roll it out on your working surface (put a little flour under it and on top) and then roll it up and cut it into 12 equal pieces. Get your muffin tin, butter the insides and distribute the dough evenly with your finger. Then fill them with the cream we made earlier up to 2/3. Put the tin in the oven and bake it on 180°C (350°F) for about 30 minutes (keep an eye on them so they don't get burned).
Take the puff pastry and roll it out on your working surface (put a little flour under it and on top) and then roll it up and cut it into 12 equal pieces. Get your muffin tin, butter the insides and distribute the dough evenly with your finger. Then fill them with the cream we made earlier up to 2/3. Put the tin in the oven and bake it on 180°C (350°F) for about 30 minutes (keep an eye on them so they don't get burned).
When they are done, place them on a plate and let them cool a little. Then dust the top of each pastel de natas with powdered sugar and burn the tops with a blowtorch a little. To finish off dust some cinnamon on top.
Pastéis de Belém
I think you can decide which one is mine and which one is the original one from Belém, but still I had fun making these sweets and everyone who tasted it said it was pretty good :)
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