Ingredients with Measurements:
- 1 package of Pan de Nata dough (12 oz)
- 2 medium-sized apples, peeled and sliced
- 1/4 cup of granulated sugar
- 1/4 cup of unsalted butter
- 1/4 cup of heavy cream
- 1/2 teaspoon of ground cinnamon
- 1/4 teaspoon of salt
- 1 egg, beaten
Special equipment needed:
- Rolling pin
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat your oven to 375°F.
2. On a lightly floured surface, roll out the Pan de Nata dough to a thickness of 1/4 inch.
3. Cut the dough into 4-inch circles using a cookie cutter or a cup.
4. Place the circles on a baking sheet lined with parchment paper.
5. In a skillet over medium heat, melt the butter.
6. Add the sliced apples, sugar, cinnamon, and salt to the skillet.
7. Cook the apples for 5-7 minutes or until they are caramelized and tender.
8. Remove the skillet from the heat and stir in the heavy cream.
9. Spoon the caramelized apple mixture onto the center of each Pan de Nata circle.
10. Brush the edges of the dough circles with the beaten egg.
11. Fold the edges of the dough over the apple mixture, creating a rustic look.
12. Brush the top of the dough with the remaining beaten egg.
13. Bake the Pan de Nata in the preheated oven for 15-20 minutes or until golden brown.
- Time:
Preparation time: 20 minutes
- Cooking time: 20 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- This recipe makes 6 servings.
Nutritional information:
- Calories: 320
- Fat: 18g
- Carbohydrates: 35g
- Protein: 3g
- Fiber: 2g
- Sugar: 20g
Substitutions for ingredients:
- You can substitute brown sugar for granulated sugar.
- You can use any type of apple that you prefer.
- You can use margarine instead of butter.
- You can use half-and-half instead of heavy cream.
Variations:
- You can add chopped nuts, such as walnuts or pecans, to the apple mixture.
- You can sprinkle the top of the Pan de Nata with powdered sugar before serving.
- You can add a drizzle of caramel sauce on top of the Pan de Nata.
Tips and tricks:
- Make sure to roll out the dough evenly to ensure that it cooks evenly.
- Use a sharp knife to cut the apples into thin slices.
- Be careful not to overfill the Pan de Nata with the apple mixture, as it may leak out during baking.
Storage instructions:
- Store the leftover Pan de Nata in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the Pan de Nata, preheat your oven to 350°F and bake for 5-7 minutes or until heated through.
Presentation ideas:
- Serve the Pan de Nata warm with a scoop of vanilla ice cream on top.
- Dust the top of the Pan de Nata with cinnamon before serving.
Garnishes:
- Sprinkle chopped nuts on top of the Pan de Nata.
- Drizzle caramel sauce on top of the Pan de Nata.
Pairings:
- Serve the Pan de Nata with a cup of coffee or tea.
Suggested side dishes:
- Serve the Pan de Nata with a side of fresh fruit.
Troubleshooting advice:
- If the Pan de Nata is not browning evenly, rotate the baking sheet halfway through baking.
- If the Pan de Nata is leaking during baking, make sure not to overfill it with the apple mixture.
Food safety advice:
- Make sure to wash your hands and clean your work surface before preparing the recipe.
- Use a food thermometer to ensure that the Pan de Nata reaches an internal temperature of 165°F.
Food history:
- Pan de Nata is a type of bread that originated in Portugal and is commonly found in Brazil and other Portuguese-speaking countries.
Flavor profiles:
- The Pan de Nata has a buttery and flaky texture, while the caramelized apples add a sweet and slightly tart flavor.
Serving suggestions:
- Serve the Pan de Nata as a dessert or a sweet breakfast pastry.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
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Occassion: N/A
Region: Portuguese
Taste: Sweet, Caramelized, Appley, Rich, Buttery