Ingredients with Measurements:
- 1 sheet puff pastry, thawed
- 1 cup granulated sugar
- 1/2 cup water
- 1/2 cup heavy cream
- 1/4 cup cornstarch
- 1/4 cup all-purpose flour
- 4 egg yolks
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- Pinch of salt
Special Equipment Needed:
- 12-cup muffin tin
- Rolling pin
- Pastry brush
- Whisk
- Saucepan
- Mixing bowl
Step-by-Step Instructions:
1. Preheat oven to 400°F (200°C).
2. Roll out the puff pastry on a lightly floured surface until it is about 1/8 inch thick. Cut the pastry into 12 circles that are slightly larger than the muffin cups.
3. Grease the muffin tin with butter or cooking spray. Place the pastry circles into the muffin cups, pressing them down gently to fit the shape of the cups.
4. In a saucepan, combine the sugar, water, and cinnamon. Bring the mixture to a boil over medium heat, stirring occasionally until the sugar dissolves.
5. In a mixing bowl, whisk together the heavy cream, cornstarch, flour, egg yolks, vanilla extract, and salt until smooth.
6. Slowly pour the hot sugar syrup into the mixing bowl, whisking constantly to combine.
7. Pour the custard mixture into the pastry cups, filling them about 3/4 full.
8. Bake the pastries for 20-25 minutes, or until the custard is set and the pastry is golden brown.
9. Remove the pastries from the oven and let them cool in the muffin tin for 5 minutes.
10. Carefully remove the pastries from the muffin tin and transfer them to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
Temperature:
Preheat oven to 400°F (200°C).
Serving size:
12 servings
Nutritional information:
Calories: 270
Fat: 13g
Carbohydrates: 35g
Protein: 3g
Sodium: 85mg
Substitutions for ingredients:
- Instead of vanilla extract, you can use vanilla bean paste or scrape the seeds from a vanilla bean.
- You can substitute ground nutmeg or cardamom for the cinnamon.
Variations:
- Add lemon zest or orange zest to the custard mixture for a citrusy twist.
- Top the pastries with whipped cream or fresh berries before serving.
- Make mini pastries by cutting the puff pastry into smaller circles and using a mini muffin tin.
Tips and Tricks:
- To prevent the pastry from sticking to the muffin cups, lightly grease the cups with butter or cooking spray.
- To make the custard mixture smoother, strain it through a fine-mesh sieve before pouring it into the pastry cups.
- Don't overfill the pastry cups with the custard mixture, as it will puff up during baking.
Storage Instructions:
Store the pastries in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat the pastries, place them on a baking sheet and bake in a preheated 350°F (180°C) oven for 5-10 minutes, or until heated through.
Presentation Ideas:
Serve the pastries on a platter or cake stand, dusted with powdered sugar and cinnamon.
Garnishes:
Dust the pastries with powdered sugar and cinnamon, and top with whipped cream or fresh berries.
Pairings:
Serve the pastries with a cup of coffee or tea.
Suggested Side Dishes:
These pastries can be served as a dessert on their own, but you can also pair them with fresh fruit or a scoop of ice cream.
Troubleshooting Advice:
- If the custard mixture is too thick, add a little more heavy cream to thin it out.
- If the pastry is not golden brown after 25 minutes of baking, increase the oven temperature to 425°F (220°C) and bake for an additional 5-10 minutes.
Food Safety Advice:
- Make sure to refrigerate the pastries if you are not serving them immediately.
- Use caution when removing the hot pastries from the oven and muffin tin.
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 sprinkle of cinnamon and powdered sugar.
Flavor Profiles:
These Vanilla Pasteis de Nata have a sweet and creamy custard filling with a hint of vanilla and cinnamon, encased in flaky puff pastry.
Serving Suggestions:
Serve these pastries as a dessert or a sweet snack with coffee or tea.
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Region: Portuguese