Ingredients with Measurements:
- 1 sheet of puff pastry
- 1 1/4 cups of granulated sugar
- 1/2 cup of all-purpose flour
- 2 cups of whole milk
- 6 large egg yolks
- 1 cinnamon stick
- 1 lemon peel
- 1/4 tsp of salt
- Powdered sugar for dusting
Special equipment needed:
- Muffin tin
- Rolling pin
- Pastry brush
- Whisk
- Saucepan
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C).
2. Roll out the puff pastry sheet on a floured surface until it is thin.
3. Cut the pastry sheet into 12 equal squares.
4. Grease the muffin tin with butter or cooking spray.
5. Place each square of pastry into the muffin tin, pressing it down and up the sides.
6. In a saucepan, combine the sugar, flour, salt, cinnamon stick, and lemon peel.
7. Gradually whisk in the milk until the mixture is smooth.
8. Cook the mixture over medium heat, whisking constantly, until it thickens and boils.
9. Remove the saucepan from the heat and let it cool for a few minutes.
10. In a separate bowl, whisk the egg yolks until they are smooth.
11. Gradually whisk the egg yolks into the cooled milk mixture.
12. Pour the mixture into the pastry-lined muffin tin, filling each cup about 3/4 full.
13. Bake the pastries for 20-25 minutes, or until the pastry is golden brown and the filling is set.
14. Remove the pastries from the oven and let them cool in the muffin tin for a few minutes.
15. Use a knife to loosen the edges of the pastries, then remove them from the muffin tin and place them on a wire rack to cool completely.
16. Dust the pastries with powdered sugar before serving.
Time:
Preparation time: 30 minutes
Cooking time: 25 minutes
5. Temperature:
Oven temperature: 400°F (200°C)
Serving size:
This recipe makes 12 pastries.
Nutritional information:
Calories: 250
Fat: 10g
Carbohydrates: 35g
Protein: 4g
Sodium: 90mg
Sugar: 25g
Substitutions for ingredients:
- Puff pastry can be substituted with homemade pastry or store-bought pastry.
- Whole milk can be substituted with skim milk or almond milk.
- Cinnamon stick can be substituted with ground cinnamon.
- Lemon peel can be substituted with orange peel.
Variations:
- Add a splash of vanilla extract to the milk mixture for extra flavor.
- Top the pastries with fresh berries or whipped cream before serving.
- Add a sprinkle of cinnamon or nutmeg to the powdered sugar before dusting the pastries.
Tips and tricks:
- Make sure the milk mixture is completely cooled before adding the egg yolks to prevent them from curdling.
- Use a pastry brush to brush the muffin tin with melted butter for extra flavor and to prevent sticking.
- Dust the pastry squares with flour before rolling them out to prevent sticking.
Storage instructions:
Store the pastries in an airtight container at room temperature for up to 2 days.
Reheating instructions:
Reheat the pastries in the oven at 350°F (175°C) for 5-10 minutes, or until heated through.
Presentation ideas:
Serve the pastries on a platter with a dusting of powdered sugar and a sprig of fresh mint.
Garnishes:
Garnish the pastries with fresh berries, whipped cream, or a drizzle of caramel sauce.
Pairings:
Pair the pastries with a cup of coffee or tea for a delicious breakfast or dessert.
Suggested side dishes:
Serve the pastries with fresh fruit or a side of yogurt for a balanced breakfast.
Troubleshooting advice:
- If the pastry is not golden brown after baking, increase the oven temperature or bake for a few more minutes.
- If the filling is not set after baking, increase the baking time or reduce the oven temperature.
Food safety advice:
Make sure to cook the filling until it boils to ensure that it is fully cooked and safe to eat.
Food history:
Pasteis de Nata is a traditional Portuguese pastry that originated in Lisbon in the 18th century. It is made with puff pastry and a custard filling, and is typically served with a dusting of powdered sugar.
Flavor profiles:
Pasteis de Nata has a sweet and creamy custard filling with a flaky and buttery puff pastry crust.
Serving suggestions:
Serve the pastries warm or at room temperature for breakfast, brunch, or dessert.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Portuguese