Pashtel de nata
Cooking time:
1 hour 15 minutes
Active time:
45 minutes
Complexity:
Average
Pre-defrosting of dough required
Pashtel de nata, or pashteish, are popular and world-famous Portuguese custard cakes. The original recipe for this delicacy is kept in the strictest confidence, but many pastry chefs and cooks prepare their own variations. We offer you a version of Lena Lande: the photo department was delighted with this dessert, and no one could limit themselves to one serving. Save, cook, surprise loved ones and guests .
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5
Recipe "Pashtel de nata"
Ingredients for 12 large or 24 small servings
frozen yeast puff pastry
1 pack (500g)
butter
50 g
cream 33%
300 ml
milk
200 ml
eggs (yolks only)
6 pcs.
sugar
150 g
vanilla sugar
2 tsp
corn starch
2 tsp
cinnamon
1 stick or pinch ground
Step 1/12
Defrost the dough according to the instructions on the package. Dust the work surface with starch. If you have 2 layers of dough, overlap them so that one is a little on the other, and roll out into a single thin layer.
Step 2/12
Melt the butter and brush the dough with it.
Step 3/12
Roll into a tight roll in the direction away from you. It is important that there is no air between the layers of dough.
Step 4/12
Cut the roll into identical puck pieces. The size of one puck depends on the size of the baking tin/bin. You can first not cut the entire roll, but cut off only one piece, distribute it according to the shape, and adjust the size of the remaining pieces if necessary.
Step 5/12
Distribute each piece of dough into molds so that you get "cups." Portioned aluminum molds or metal tray molds with muffin cells are suitable. The height of the "cup" of dough does not have to coincide with the height of the form.
Step 6/12
Pour cream, milk into the ladle, add ordinary and vanilla sugar, cinnamon stick or a pinch of ground. Stir until the components are combined and warm until steam goes. No need to boil!
Step 7/12
In a bowl, mix 6 yolks with cornstarch.
Step 8/12
Pour the hot milk mixture into the yolks with starch, constantly stirring the whisk.
Step 9/12
Transfer the resulting workpiece to a ladle and return to the stove. Cook over low heat, stirring constantly with a whisk, for 2 minutes or more (depending on the plate) until thickened.
Step 10/12
If necessary, trim the dough cups and put the cream in them.
Step 11/12
Bake in an oven preheated to 180 ℃ for 25-30 minutes, if the cups are large, like ours, or 15-20 minutes, if not very deep. The cakes should rise and brown.
Step 12/12
Remove the finished cakes from the molds. Serve cold.
Ingredients for 12 large or 24 small servings
frozen yeast puff pastry
1 pack (500g)
butter
50 g
cream 33%
300 ml
milk
200 ml
eggs (yolks only)
6 pcs.
sugar
150 g
vanilla sugar
2 tsp
corn starch
2 tsp
cinnamon
1 stick or pinch ground
Nutritional value per 100 g
Calories
448 kcal
Proteins
6 g
Fats
29 g
Carbohydrates
42g
Saturated fat
17 g
Dietary fiber
1 g
Added sugar
21 g
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