NECESSARY PREMISE …I’ve never eaten these pastries the pasteles de Belem or pastel de nata, I’ve never even seen them except in photos on various blogs or generic images we all find online!!!!!!!!
But I wanted to try to make them in my kitchen, so today I’m publishing them after tasting them with Andrea yesterday evening at dinner!
These are easy pastries to make using ready-made puff pastry, I must say I used the wrong tins which should have a wider base and lower height because I used a multiple muffin pan…
These are the molds for this type of dessert → 
I made the cream the day before and it remained creamy, I would say perfect for filling the puff pastry shell.
I added little powdered sugar on top of the pasteles de Belem because the “gourmand of my house” detests any type of sugar (even the granules on the doughnut, for instance) on sweets, and I have to, to avoid arguments at the table! I hope you can understand me …
The pasteles de Belem or pastel de nata are Portuguese pastries that can be sprinkled before tasting not only with powdered sugar but also with ground cinnamon … it’s your choice, bye!
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I opened a channel of recipes open to everyone and free on WhatsApp, no notifications and no sound, to which you can subscribe by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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On the subject of QUICK PASTRIES WITH PUFF PASTRY, I leave you some more preparations just below:
- Difficulty: Medium
- Cost: Inexpensive
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 24 Pieces
- Cooking methods: Oven
- Cuisine: Portuguese
- Seasonality: All seasons
Ingredients
- 2 packages puff pastry
- 500 ml milk
- 250 g sugar
- 6 egg yolks
- 50 g flour
- 1/2 cinnamon stick
- 1 slice lemon peel
- as needed butter (to grease the molds)
Tools
- Pans
- Spatulas
- Spoons
- Food Wraps
FOR THE PREPARATION OF THE PASTELES DE BELEM RECIPE
At low heat, I warm the milk with the cinnamon stick and the lemon peel, only the yellow part, excluding the white with its bitter taste.
In a bowl, I mix the egg yolks with the sugar, I add the flour and when the milk is hot, I pour it over the mix, removing the added aromas (lemon and cinnamon).
I put it back on medium-low heat and always mixing with a suitable spatula, I let the cream thicken.
I cover with cling film in contact and let it cool perfectly.
If you have time, it’s advisable to prepare the cream the day before!
Now let’s move on to making the puff pastry containers so after buttering each mold, I roll out the puff pastry on the longer side.
Then I cut slices of about 1.5 inches inserting each disc into the buttered cavity and gently spreading the pastry with a light pressure of the fingers starting from the center of the mold.
No need for the puff pastry to rise much on the edges, it shouldn’t be too high!
Placing the puff pastry in each mold, I fill them with the now cold and well-stabilized cream, reaching about halfway of the little cake… This is what the Spanish blog where I got the recipe says; as you can see, I might have overdone it!
I bake at 392/428°F for about 20 minutes, considering that the surface should be toasted and well golden before stopping the cooking in the oven.
Once cooked, the pasteles de Belem or pastel de nata I let them cool, maybe with the help of a rack, and then sprinkle with powdered sugar and a pinch of cinnamon and… I dive right in!
They are delightful, a true treat!
Have a nice day ….Annalisa
I leave you the collection of Spanish recipes that I published on the blog while waiting to collect those from Portugal!
SOURCE here
Remember that at the top where you see the blog menu, there’s a magnifying glass 🔎 that allows you to enter an ingredient or the title of a recipe, to find all the preparations with that title or ingredient, and I hope you’ll find recipes to your liking among them!
