Food Recipes Hub

Portuguese Cakes “Pate de Nata” Recipe

“Pasteis de nata” cakes with custard. These cakes are called “Pate de Belem”, all other “fakes” are simply called “Pate de nata”. Today I have chosen from all possible options a “fake” recipe with the “least” amount of sugar and will use milk instead of cream. Careful, it’s sweet! But very tasty! The Portuguese love sweets!

CourseChildren’s Food Ideas, Desserts Dishes, Holiday Food Ideas
CuisinePortuguese Cuisine
KeywordEasy, For Beginners

Servings

Cook Time

60minutes

Servings

Cook Time

60minutes

Ingredients

Cream:

250ml Milk
30gram Flour wheat / Flour
150gram Sugar
50ml Water
1teaspoon Cinnamonor 1 stick
0,5teaspoon Lemon zest
3pieces Chicken eggs

Dough:

450gram Flour wheat / Flour

Additionally:

30gram Butter
2tablespoons Sugar powder
1teaspoon Cinnamon

Instructions

First we prepare the products for the cream. The yeast-free puff pastry should be removed from the refrigerator and allowed to defrost. If you have enough time and patience, you can try to prepare the dough for this unique Portuguese dessert yourself. I’ll use the finished one!
Pour a small amount of milk into the flour and mix until smooth.
Bring the rest of the milk to a boil with a cinnamon stick, if there is no cinnamon stick, then you can put ground and lemon zest. Use a knife to remove a strip of zest from a lemon without the white part. When the milk boils, add the flour mixture and cook until thickened, stirring constantly. Remove from the heat.
Prepare sugar syrup: bring sugar and water to a boil and cook for 3 minutes. The syrup should boil in large bubbles. Remove from the heat.
Pour the finished syrup into the milk in a thin stream, stirring constantly. Mix well.
Remove the lemon zest and cinnamon stick if you have used it. I used ground cinnamon, I couldn’t buy cinnamon sticks in the nearest stores. I’ll rub the cream through a sieve to get rid of the lumps.
The last step of making the cream: add the yolks to the cream and mix thoroughly. The cream is ready. This is enough for 8 cake baskets, which I will make in old metal cupcake molds. These molds are larger in volume than silicone ones. For such cakes, there are special metal molds that have smooth walls.
The dough has defrosted. Roll the puff pastry into a tight roll.
Cut into pieces 2-2. 5 cm thick.
Lubricate the molds liberally with butter.
Knead the dough with your fingers to form a basket. Carefully put it in the molds.
Fill the baskets with cream 2/3 of the height. When baking, the filling rises.
We spread it on a baking sheet. I have a small electric cabinet for 18 liters, with elements from the bottom and top. It is baked perfectly, but the maximum temperature is 250 C. Pates should be baked at a very high temperature, ideally 270-300 ° C. It doesn’t matter, they’ll just stand in my oven for a bit longer. I had 4 molds on a baking tray. I’ll bake it 2 times. In addition, I have 6 molds, I need 2 more for the release. Bake for 15 minutes. (At 300 C – 12 min., at 220 C – about 20 min.). The cream should be baked until brown spots appear. Focus on your oven.
Do not remove immediately from the oven. Let stand for about 3 minutes, then gradually open the oven, also leaving them standing. The cream will settle in any case, but not much.
Serve warm, pre-sprinkled with ground cinnamon. The Portuguese also sprinkle powdered sugar, apparently, it is not sweet enough for them. I will also stick to this stage and sprinkle with powder!
Making tea! “These are puff pastry baskets with egg custard, amazingly delicious! It is believed that the real pate can be tasted only in one place in the world – in Portugal in the town of Belem (a suburb of Lisbon) in a single cafe that has owned a proprietary recipe since 1837 and keeps it in the strictest secret, these cakes are called “Pate de Belem”, all the rest are “fakes” they are simply called “Pate de nata”” (from i-net). Very tasty!

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