Pastéis de nata

Příprava

1. 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.
2. It's time to prepare the yolk filling. Sift the flour into a bowl and add sugar.
3. In the second bowl, beat the egg yolks with the egg.
4. 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.
5. 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.
6. Preheat the oven to 250 ° C.
7. Take the rested puff pastry out of the fridge and cut it into 10 equal parts.
8. 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.
9. Let the puff pastry plates rest again for about 30 minutes in the fridge.
10. Pour the yolk filling about 0.5-1 cm below the top edge of the dough into the solidified bowls.
11. 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.
12. Take the baked cupcakes out of the molds and let them cool on the grid. Serve sprinkled with ground cinnamon.