Editorial content from Empório Portugal. Traditional recipes may vary by region, family, and cook.
About the recipe
Pastel de nata is perhaps the most recognized Portuguese sweet outside of Portugal.
The charm lies in the contrast between crispy puff pastry and silky cream, with a slightly toasted top.
The homemade version doesn’t need to promise pastry secrets: it needs to be well executed, balanced, and served fresh.
Ingredients
- 500 g of puff pastry
- 500 ml of milk
- 200 g of sugar
- 6 egg yolks
- 40 g of wheat flour
- Lemon peel
- 1 cinnamon stick
- Cinnamon powder for serving
Preparation method
- Line small molds with puff pastry, keeping layers visible.
- Heat milk with lemon and cinnamon.
- Mix sugar, flour, and yolks in a bowl.
- Gradually pour in the hot milk, stirring constantly.
- Heat until slightly thickened and strain.
- Fill the molds and bake in a very hot oven until toasted.
Tips from Empório Portugal
- A very hot oven helps create toasted spots.
- Do not overfill the molds.
- Serve warm, with cinnamon if desired.
Possible substitutions in Brazil
- Ready-made puff pastry of good quality makes the homemade version easier.
- Cornstarch can replace part of the flour, with a different texture.
Pairing
Coffee, black tea, or Port wine in small doses. Content intended for those over 18 years old. Drink responsibly.
This recipe is part of the editorial curation of Empório Portugal, developed from Portuguese culinary tradition. Like all traditional recipes, it may vary according to region, family, and cook.
Send it to the Empório Portugal community. The recipes received will be reviewed before any publication.
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