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Pastel de nata (Pastel de Belém)

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Pastel de nata (Pastel de Belém)


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Tempo de preparo

60 min(s)


20 servings

Mônica Monteiro

  • Ingredients
  • Recipe
  • Wheat flour250 g
  • Water with a pinch of salt to taste
  • Butter150 g
  • Gem13 unit(s)
  • Maizena80 g
  • Sour cream1 l
  • Sugar300 g
  • Vanilla to taste
  • Lemon zest to taste
  1. On a bench, make a lot of flour. Make a hole in the middle and add a yolk and enough water to make a malleable dough. Roll out the dough and cover with 50 g of butter or margarine. Fold in such a way to obtain three layers of dough (fold one part over the middle and the other over the top). Repeat this operation twice, always spreading 50 grams of margarine or butter.
  2. Open it again, spread the butter and roll it up like a roulade. Cut the roulade into 2 cm thick slices. Extend each slice in the bottom of a small forminha, also lining the sides.
  3. In a pan, add the cornstarch, the cream, the yolks and half the sugar. Bring to a boil. Add the rest of the sugar, the liquid vanilla (a few drops) and the lemon zest. stir well and bring to a boil again. Turn off and place on the dough slices. Place the molds in the preheated oven until they are very dry.
  4. Tips: Serve the hot cakes with powdered sugar and cinnamon. Even cold they are incredibly delicious.

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