Pastéis de Nata (traditional recipe)

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Pastéis de Nata (traditional recipe)

🕒Time

  • Preparation time: 25 min

  • Cooking time: 15–18 min

  • Difficulty: medium

🧾Ingredients (12 pastéis)

Dough

  • 1 roll of all-butter puff pastry

Portuguese cream

  • 250 ml whole milk

  • 150 g sugar

  • 30g flour

  • 4 egg yolks

  • 1 lemon zest

  • 1 cinnamon stick

  • 1 tsp vanilla extract (optional)

Finishing

  • Ground cinnamon

  • Icing sugar (optional)

👩‍🍳Preparation

1️⃣Prepare the dough (Lisbon style)

  • Roll the puff pastry tightly into a log .

  • Cut into 12 pieces .

  • Place each section in a muffin tin, spiral upwards.

  • With slightly moistened fingers, spread the dough from the center outwards.
    ➡️ This is the secret to typical puff pastry.

2️⃣Traditional cream

  • Heat the milk with the zest and cinnamon.

  • In a bowl, mix sugar and flour.

  • Pour the hot milk (without zest or cinnamon) over the mixture while whisking.

  • Pour back over low heat and thicken.

  • Remove from heat and add the egg yolks and vanilla.

  • Let it cool down.

3️⃣Assembly

  • Fill the pastry bases ¾ full with cream.

4️⃣Cooking (very hot 🔥)

  • Bake at 240–250°C for 15–18 min .

  • The top should be browned and mottled .

⭐Secrets of real pastéis

  • Very hot oven essential

  • Spiral-rolled dough = unique texture

  • They are best enjoyed warm , on the same day.

😋Portuguese-style service

  • Sprinkle with cinnamon

  • A strong coffee ☕is mandatory!

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