Ingredient list

FOR THE PASTRY

• 400g flour

• A large pinch of salt

• 180ml water

• 160g room temp. butter
  

FOR THE SUGAR SYRUP

• 300ml Water

• 400g caster sugar

• Zest of two lemons

• 2 cinnamon sticks
  

FOR THE CREAM

• 60g flour

• 30g maizena

• a pinch of salt

• 600ml milk

• 4 egg yolks

• 2 whole eggs

• cinnamon to sprinkle

Directions

In preparation of pasteis de nata you have to start from the puff pastry, the longest part of the preparation, you can also do with a day in advance and refrigerate.

PUFF PASTRY

Put the flour on the work surface. Add a large pinch of salt. Combine water working until dough is smooth and without lumps. Wrap the dough in plastic wrap and let rest for at least 30min at room temperature. When the dough will be elastic, spread it with a rolling pin on a lightly floured work surface. You have to get the shape of a rectangle. Spread with a spatula a third of the soft butter 2/3 of the rectangle making sure to get to the edge. Then make the classic fold book of puff pastry, folding based on the first part not greased and then the buttered. Spread the dough again on a floured work surface to form a rectangle and cover again to 2/3 of the dough with another 45g soft butter. Making again a turn 3, wrap the dough in plastic wrap and store in the fridge for one hour. Roll out the dough for the last time in the form of a rectangle and spread over the rectangle. At this point, you have to roll up the rectangle tightly on itself. Wrap the dough in plastic wrap and place in the freezer for 30-45min. After the rest, cut in thick pieces 2cm. Put each piece of puff pastry in the moulds. The pastry must be slightly above the edge of the mould. Keep the moulds with the mixture for pasteis de nata in the fridge until ready to use.

CREAM

To prepare the cream of pasteis de nata, you need to do before a sugar syrup: pour into a saucepan the water, sugar, add cinnamon and lemon zest. Boil the liquid and boil for a minute. Turn off the heat and let cool.

Mix the flour and cornstarch, then add a pinch of salt and slowly add whole milk up to first create a sort of batter and then a mixture without lumps. Cook the mixture of flour until it will thicken. Pour the cream in a bowl. Pour in the mixture of water and sugar previously prepared, stirring with a whisk in order to obtain a liquid without lumps. Add all the eggs and egg yolks and stir constantly with a whisk, mix well. You will get a compound rather than liquid. That is correct.

PREPARE

Preheat the oven to 230º.
Pour cream for pasteis de nata in the moulds. reaching almost to the edge. Bake for 30min. Let it cool on a wire rack. When ready to serve, sprinkle with a little cinnamon.