Pastel de Nata | Milkbottle

Pastel de Nata

Pastel de Nata

For the pasteis de nata dough
2 cups minus 2 tablespoons all-purpose flour (272 g), plus more for the work surface
1/4 teaspoon sea salt (1 g)
3/4 cup plus 2 tablespoons cold water (207 ml)
8 ounces unsalted butter (2 sticks | 227 g), room temperature, stirred until smooth
For the custard
3 tablespoons all-purpose flour (27 g)
1 1/4 cups milk (296 ml), divided
1 1/3 cups granulated sugar (264 g)
1 cinnamon stick
2/3 cup water (158 ml)
1/2 teaspoon vanilla extract (3 ml)
6 large egg yolks, whisked
For the garnish
Confectioners' sugar
In a stand mixer fitted with a dough hook, mix the flour, salt, and water until a soft, pillowy dough forms that pulls away from the side of the bowl, about 30 seconds.
Generously flour a work surface and pat the dough into a 6-inch square using a pastry scraper.
Flour the dough, cover with plastic wrap, and let it rest at room temperature for 15 minutes.
Roll the dough into an 18-inch square. As you work, use the scraper to lift the dough to make sure the underside isn’t sticking to your work surface.
Brush the excess flour off the top of the dough, trim any uneven edges, and, using a small offset spatula, dot and then spread the left 2/3 portion of the dough with a little less than 1/3 of the butter being careful Neatly fold the unbuttered right 1/3 of the dough (using the pastry scraper to loosen it if it sticks) over the rest of the dough.
Brush off any excess flour, then fold over the left 1/3 of the dough.
Starting from the top, pat down the dough with your hand to release any air bubbles, and then pinch the edges of the dough to seal.
Brush off any excess flour.
Turn the dough 90° to the left so the fold is facing you.
Lift the dough and flour the work surface. Once again roll it out to an 18-inch square, then dot the left 2/3 of the dough with 1/3 of the butter and smear it over the dough.
Fold the dough again as directed before.
For the last rolling, turn the dough 90° to the left and roll out the dough to an 18-by-21-inch rectangle, with the shorter side facing you.
Spread the remaining butter over the entire surface of the dough.
Using the spatula as an aid, lift the edge of dough closest to you and roll the dough away from you into a tight log, brushing the excess flour from the underside as you go.
Trim the ends and cut the log in half. Wrap each piece in plastic wrap and chill for 2 hours or preferably overnight.
(The pastry can be frozen for up to 3 months.)

Recipe via Leites Culinaria

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