Originally the secret recipe of the nuns in a Portuguese monastery Mosteiro dos Jerónimos in lisbon district of Belém. According to legends I heard for the origin of this recipe is thanks to this that in the convents used huge quantities of egg whites, as the starch on the clothing of the members of the orders, which created a surplus of egg yolks. And because of that he says began to emerge recipes based on egg yolk creams like a recipe for Pasteís de nata. These recipes but they were of course secret, and if it weren’t for the revolution in the year 1820, when they were dissolved religious orders, and closed the monasteries, he would have remained secret to this day. The monks of the monastery of st. Jerome started with the production of pasteís de nata and přivydělávali so selling them. Ultimately, however, the recipe was sold. Today, the famous bakery with a cafe, which is even registered in the list of protected cultural heritage of UNESCO, founded the then owners of the secret recipe.The text size exceeds the maximum
The true recipe is still melting and so is this dessert got two naming. Pasteis according to the original recipe is called pasteís de Belém “dessert of the Belému” (pasteís prepared directly in the original bakery) and at pasteís de nata “dessert with cream” – which are all other options trying to mimic the original recipe.
- 1 pack of puff pastry (275g)
- 10 g corn flour (can be smooth)
- 80 g caster sugar
- 150 ml whole milk
- 1 egg yolk
- 1 egg
- lemon zest - a strip of ground
- cinnamon for serving
- Puff pastry we spread and then fold in half. Spaced the dough you turn the longer side to each other, and we'll turn it into rolls with a diameter of 4-5 cm. Roll then we put the rest in the fridge.
- It's time to prepare the yolk filling. Sift the flour into a bowl and add sugar.
- In the second bowl, beat the egg yolks with the egg.
- Pour the milk into a pot, add the lemon zest and bring to a boil. Then remove the lemon peel and add the milk to the sugar flour. Stir until the sugar is completely dissolved.
- Once the sugar has dissolved, mix the mixture with the beaten eggs and mix. Stir until the two mixtures are completely combined. However, we no longer cook the filling and let it cool down.
- Preheat the oven to 250 ° C.
- Take the rested puff pastry out of the fridge and cut it into 10 equal parts.
- Place the sliced dough wheels in muffin or cupcake molds and pull the dough along the walls of the molds to the edge with your thumb.
- Let the puff pastry plates rest again for about 30 minutes in the fridge.
- Pour the yolk filling about 0.5-1 cm below the top edge of the dough into the solidified bowls.
- Bake for about 15-20 minutes depending on the size of the cupcakes. During baking, dark spots begin to form on the surface. We can test with skewers if the filling is already solid.
- Take the baked cupcakes out of the molds and let them cool on the grid. Serve sprinkled with ground cinnamon.