Autumn Recipe: Pastéis de Nata from Portugal

Experience the taste of Portugal at home with this classic recipe for Pastéis de Nata. These crispy, creamy tents are perfect as an autumn snack with a cup of coffee or tea.

Ingredients to 12 pastéis de nata:

• 300 g puff pastry, frozen
• 375 ml whole milk
• 225 g sugar
• 45 g wheat flour
• 7 egg yolks
• 2 strips finely cut unwaxed lemon peel
• 1 cinnamon
• 185 ml water
• Some flour for serving

Procedure:

1. Prepare the forms: Preheat the oven to 220 ° C. Roll out the puff pastry and cut into small circles that fit in muffin shapes. Press the dough well into the molds.

2. Cook the milk mixture: Pour the milk into a pan and whisk in the flour. Add the strips of lemon peel and cinnamon rod. Simmer on low heat while whisking continuously. Cook for 2-3 minutes until thick. Remove from the heat.

3. Make syrup: Dissolve the sugar in the water in a small pan on low heat. Then increase the heat and cook until you get a syrup. Let it cool slightly and gradually whip the syrup into the milk mixture.

4. Make egg cream: Put the egg yolks in a large bowl and strain the milk mixture over the top, whisk to mix it well.
   Cover the surface with plastic film and allow it to cool. When cooled, remove lemon peel and cinnamon rod.

5. Fill and fry: Pour the vanilla cream into the molds with the puff pastry, leave 1 cm space to the top, and then cook for 15-18 minutes until the dough is golden and crispy and the vanilla cream bubbles with small brown spots.

6. Cool and serve: Let them cool In the mold for 5 minutes, then gently move onto a grate. Sprinkle some flour or cinnamon on top and serve while still a little lukewarm.