Carefully fold the unbuttered third of dough over the middle third. Leave a 2cm border in order to stop the butter from coming out during the laminating process.Ĥ. With a small spatula spread evenly 1/3 of the butter on to 2/3 of the dough. Using a light brush, brush off the excessive flour from the dough. Once we’ve reached an approximate 25cm square, it’s time to create our first layer of butter.ģ. We are going to start rolling our sticky dough, make sure to cover your rolling pin in flour for this.
So, add more flour to your surface and make sure you have plenty of space to work with your dough. Once fifteen minutes has passed, it’s time to start the laminating process. Set it aside for 15 minutes in order to let any gluten that may have been activated to rest.Ģ. Transfer the dough to a floured surface, sprinkle some more flour on top of the dough and wrap it in cling film. This initial dough should be very similar to a sticky wet bread dough so use a spatula to get it out of the bowl. You can also use a mixer with a dough hook attached to it. Using your fingers, quickly mix the flour, water and salt in a bowl, until it starts pulling away from the sides of the bowl. Pastel de Nata RecipeĪs we have no intention of keeping our own recipe to ourselves, here it is, our favourite Pastel de Nata Recipe! Ingredientsġ. Cementing itself as one of the countries national dishes both in Portugal, and abroad. Pastel de Belem was declared one of Portugal’s Seven Wonders of Gastronomy. In 2011, following the result of a public vote. The second one refers exclusively to the ones made by Pastéis de Belém. The first, refers to the generic version which can be produced and sold by anyone. That’s why you will come across two different names for the same (or not quite) pastry Pastel de Nata and Pastel de Belém. These days both the secret ‘original recipe’ and the pastry shop (Pastéis de Belém) are still owned by the descendants of that refinery. In 1837, the refinery owners started their own production and sale of the pastries themselves. The recipe of their specialty would then be sold to the owners of the sugar refinery where they previously sold their natas. Despite their efforts, the monastery still ended up closing in 1834. The monks of Jeronimos Monastery began selling their natas at a nearby sugar refinery in order to help ease their financial hardship. The Liberal Revolution of 1820 resulted in the extinction of religious orders, and caused the imminent closure of many convents and monasteries. That’s the Hieronymites Monastery or locally known as Mosteiro dos Jeronimos. It was in one particular monastery in Lisbon where the Pastéis de Nata were created. Pasteis de Nata’s come in lots of varieties! Pasteis de Nata and Pastéis de BelemĪlthough the traditional Doces Conventuais were made all over the country. This left large amounts egg yolks left over, not being wasteful these were often made into sweets and pastries. During the same period, it was common practice at the convents to use egg whites for starching religious clothing. It was in the 15 th century after the colonization of Madeira Island that refined sugar began to be popular in Portugal. What do the great majority of them have in common? They are made from substantial quantities of egg yolks and sugar. The list of Doces Conventuals is very long and every region of Portugal has added its own entry to the list. Which literally means a sweet that originated from a convent. What’s a pastel de nata? You can describe it as Portuguese custard tart, or more formally as a ” Doce Conventual”. Pastel de Nata is one of the classic and perhaps the most popular Portuguese pastries available. Putting it all together What’s a Pastel de Nata?
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