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Pastel de nata (Belém pastry)

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Pastel de nata (Belém pastry)


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Tempo de preparo

480 min(s)


12 servings

Vinícius Santos

  • Ingredients
  • Recipe
  • Sugar150 g
  • Water75 g
  • Wheat flour25 g
  • Whole milk250 g
  • Cinnamon stick2 unit(s)
  • Lemon peel4 unit(s)
  • Gems5 unit(s)
    1. Sugar syrup
    2. Add 150g of sugar (sifted), 75g of water, 1 cinnamon stick and 2 lemon peels in a switched off pan
    3. Stir with a silicone spatula until smooth and cook over medium-high heat, stirring constantly.
    4. After boiling, stop mixing and wait for another 2 minutes.
    1. Cream
    2. Add 20g of flour (sifted) and 250g of whole milk (little by little), dissolving the flour with a whisk
    3. Add 1 cinnamon stick and 3 lemon peels to a turned off pan
    4. Bring to a boil over low heat, always stirring with a whisk and, after boiling, wait 2 minutes.
    5. Add the sugar syrup little by little and continue mixing
    6. After the cream has cooled, add the 5 egg yolks (sifted) and mix well
    7. Transfer to a jar, straining the contents
    1. Pasta
    2. Roll up the puff pastry starting from the shortest side
    3. Trim the edges and divide into 12 portions
    1. Oven
    2. Preheat the oven for 30’ to 250°C, with the shelf at the highest point and the lower and upper heating elements activated
    3. Bake for approximately 12 minutes, until the filling starts to brown

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