LISBON PASTEIS
Delicious … just one is not enough, believe me…
The legend says that they were an invention of the monks of the monastery who, given the success, later began to produce them also outside the walls and the recipe spread throughout Portugal. Recipe that I got right from the pasteleria, here you go!
THE RECIPE OF PASTEIS DE NATA
Ingredients for 12 pasteis
100 grams of sugar
4 yolks
1 tablespoon of cornstarch
1 teaspoon of vanilla essence
250 ml of fresh cream
2 rolls of puff pastry
cinnamon
Preparation
For the cream:
in bain-marie, whip the egg yolks with the sugar, incorporate the corn and vanilla, add the cream, continuing to mix until the cream has thickened (about 10 minutes) Remove from heat, pour the cream into a cold bowl.
Stir until the cream is cold and then cover it with plastic wrap.
Put the 2 rolls of puff pastry one on top of the other, squeezing them lightly to make them stick together, then roll them up and finally cut the roll into slices. Sprinkle each slice with flour, then mash it to form a circle.
Curve the edges of the circle to make a basket and line muffin molds. Fill with the cream up to the edge. Then cook in a preheated convection oven at 220 ° C for about 15 minutes then continue with the grill for another 3-5 minutes. The surface must be golden and caramelized
Done!
Let them cool and sprinkle them with ground cinnamon.
INFO
Visit Lisboa (english)
https://www.visitlisboa.com/en
