Portuguese Pasteis de Nata
Not particularly the most beautiful and precisely formed pastries, but once you’ve had one, the very sight of them speaks beauty and beauty is definitely in the eye of this beholder! The crunchy, laminated pastry gives way to a creamy custard center, with just a hint of cinnamon….Beauty!
Portuguese Pasteis de Nata
For the Puff Pastry:
1 1/4 cups flour
pinch of salt
1/3 - 1/2 cup water
1/2 cup soft unsalted butter
For the Custard:
1/4 cup all purpose flour
1 1/3 cups milk
2/3 cups water
1 cup sugar
1 cinnamon stick
1/4 tsp vanilla extract
zested lemon peel from half a lemon
6 egg yolks
For the Pastry:
-Using a fork or a mixer with a dough hook, mix the flour, water and salt in a bowl, until it starts pulling away from the sides of the bowl. The mixture should be a sticky, wet dough, but add a bit more water if it isn’t. Using a rubber spatula, transfer the dough to a floured surface, sprinkle some more flour on top of the dough then wrap it in plastic wrap and set aside for 15 minutes.
-Sprinkle more flour onto your work surface and using a well-floured rolling pin begin to gently roll the dough out into a 10 inch square, sprinkling more flour on counter, rolling pin and dough as needed.
-To begin laminating the dough, brush off the extra flour from the dough then with a small spatula spread 1/3 of the butter evenly onto the bottom 2/3rds of the dough as evenly as possible. Leave a 1 inch border around each edge of the pastry with no butter on it.
-Carefully fold the unbuttered third of dough up and over the middle third, using a dough scraper to loosen it if it sticks. Again, brush off any extra flour from the dough. Then fold the bottom buttered portion of the dough up and over the rest of the dough, as though you were folding a letter into thirds.
-Rotate the dough 90 degrees to the left so the short edge is facing you. Repeat the rolling process to an approximate 10 inch square, sprinkling on flour to keep dough from sticking to the rolling pin, as needed. Once again, spread another 1/3 of the butter evenly, on the bottom 2/3 of the dough evenly. Repeat the folding process as above.
-For the final layer, turn the dough 90 degrees to the left and this time roll out the dough to a 12X14 inch rectangle. With the shorter side facing you, spread the remaining butter over the entire surface of the dough.
-Using the dough scraper or a very flat metal spatula, dipped in flour, lift the edge of the dough and while scraping and brushing off the excessive flour, roll the dough very tightly. The result should be a tightly rolled pastry log. Trim the ends and wrap it in plastic wrap then chill it for at least 3 hours or ideally, overnight.
For the Custard:
-In a medium bowl whisk together the flour and 1/4 cup of the milk until smooth.
-In a small saucepan, combine the sugar, cinnamon stick and water. Bring it to a boil and continue to cook until it reaches 212 degrees fahrenheit. If you don’t have a thermometer, dip a spoon into your syrup and lift it. A a large drop should form and as if falls it should leave a short thin string behind. Do not stir the syrup once it begins to boil to avoid crystalization.
-Meanwhile, in a medium saucepan, bring the remaining milk to a boil. Once boiled, remove it from the heat, add the vanilla and lemon zests and cover it with a lid for a minute or two to infuse the flavors, then pour it into the flour and milk mixture and gently stir in.
-In a thin stream, pour the sugar syrup into the milk mixture while stirring with a whisk. Remove the cinnamon stick and stir it until it cools slightly.
-Place the egg yolks in a small dish and add a 1/4 cup of the hot milk mixture to the eggs as you beat them with a fork or whisk. Then return the egg mixture to the milk mixture and stir well. Pour the mixture into a bowl, cover and set aside.
To Assemble:
-Preheat your oven to the hottest temperature that your oven reaches (450 - 500 degrees)
-Remove your pastry log from the fridge and with a sharp knife divide it into 12 even slices. Place each slice cut side down in each well of a non-stick 12-cup muffin tin. (If using a muffin tin that is not non-stick, spray it with cooking spray.) Let the dough pieces rest for 10 minutes to soften. You will see the layers of butter in the laminated dough.
-Place a small cup of water on the side to dip your thumbs in then with wet thumbs, start shaping the dough spirals. Press each piece of dough against the bottom of a tin and then smooth the dough up to the sides with your thumbs, creating a raised lip above the tin. Be careful as the bottom should not be too thin.
-Fill each cup ¾ full with the custard. Bake the pastéis until the edges are golden brown, around 15-17 minutes. If your oven has a grill feature, turn it on for the final minutes to achieve the distinctive burnt effect of your typical pasteis de nata.
-Remove the pasteis from the oven and let them cool for a few minutes before serving. Sprinkle the tops with powdered sugar and a touch of ground cinnamon on top. Delicious served warm or cold. Makes 12.
Roll dough out to square and spread with soft butter.
Turn 1/3 of dough down over the middle 3rd of the dough, as for a letter. Then fold the bottom 3rd up over the top.
With thumbs, push and stretch dough piece to fill baking tin.
Create a small lip of dough at the top of each tin.
Sprinkle powdered sugar over tops of cooked pastries.
Put a pinch of ground cinnamon on top of each pastry.
