Easy Recipe: Pastel de Nata 2.0

Last year I shared a recipe for Pastel de Nata, the most popular Portuguese pastry. A lot has happened since then and I got a new and improved recipe! Today I am sharing with you the new easy recipe for Pastel de Nata 2.0!

Recipe Pastel de Nata

EASY RECIPE: PASTEL DE NATA 2.0

This is one of my favorite dishes to make whenever we are invited somewhere where we have to take something with us. Everyone always loves them! I even got a mini-muffin tin to make mini Pastéis de Nata and those are even more popular. 

I used to think these were extremely hard to make, turns out they are the easiest thing ever. The recipe for Pastel de Nata 2.0 uses a lot more egg yolks, but trust me: it’s worth it! Also, you can use the egg whites to make pavlova or something similar. 

THE INGREDIENTS FOR PASTEL DE NATA 2.0

  • 150g water
  • 300g sugar
  • 6 egg yolks
  • 1 whole egg
  • 45g corn starch
  • 40g flour
  • 500g milk
  • 1 piece of lemon peel
  • 1 or 2 cinnamon sticks
  • 1 package or puff pastry

It’s a bit different than the other recipe, but it makes the Pastel de Nata taste so much better! It also makes the cream a lot creamier – which is what we want, right?

Recipe Pastel de Nata

PREPARATION OF PASTEL DE NATA 2.0

Now comes the actual making of the Pastel de Nata! Simply put all the ingredients, except the lemon and the cinnamon, in a pot and whisk it all together until the mixture is even without any lumps. Then you add the lemon or the cinnamon and let it boil for 10 minutes. Now, the important part is to always keep whisking while the Pastel de Nata cream boils. This will ensure the creaminess without any lumps! 

If there are still some lumps when the cream is done, you can always pass the mixture through a strainer and this will make the cream extra creamy. 

Now on to the actual assembling of the Pastel de Nata: roll the puff pastry and once it is rolled up, cut slices. Then use your fingers to fit the pastry roll into the muffin tin. You can brush some neutral oil in the tin if you don’t have an anti-adherent one. 

The last step is to pour the mixture into the puff pastry and take it to the oven, pre-heated at 250°C for around 8 to 10 minutes. I usually go by the color of the cream, I like it a bit darker on the edges. That’s it!

This is the new and improved easy recipe for Pastel de Nata 2.0. I hope you guys try it out and don’t forget to let me know how you like it!

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3 Comments

    • Rosie
      Author
      10. December 2018 / 10:39 pm

      They are amazing!!! If you ever travel to Portugal, you absolutely have to try them!

  1. 16. October 2018 / 10:46 am

    Hi Rosie, das klingt wirklich mega lecker! Ich kann mir vorstellen, dass es himmlisch schmeckt und ich nehme mir fest vor, Pastel de Nata 2.0 mal nachzumachen 🙂 Liebe Grüße, Julia

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