First of all, I admit, I didn’t prepare the puff pastry by myself. Sorry for that. I know it’s a shame. To be honest, it seemed too much work and even more important – whenever the ‘demand’ for Natas rises it should go quick ,). I am sure you will face similar condition after trying – that’s why I adjusted my recipe for such a case.
It was the second day back home from our Portugal vacation and we already were on a ‘Natas Detox’. Unfortunately, no chance to get any of those in Amman and so I decided to bake some by myself. I wasn’t expecting much, but I couldn’t resist. It all began on our 3rd vacation day when I decided the first time to try Pastèis de Nata, which, by the way, you can get in every corner there. I’m wondering now why it took me 3 days to find out. However, the first day of tasting wasn’t the last – eventually, there was NO DAY without Natas during the whole two weeks then. We ate them for breakfast, in between, or as a starter with red wine or coffee – those combis are to die for.
The following Nata recipe is what I came up with; not sure if this is the real traditional way, but they tasted as good as I had them in mind. However, for next time I’m hopefully motivated enough to try the puff pastry by myself too.
INGREDIENTS for 12 pieces
- 250 g puff pastry
- Butter for the muffin tin
- 180 ml milk
- 120 ml cream
- 100 g sugar
- 30 g flour
- 3 egg yolk
- 1 tbsp. pure vanilla extract
- A pinch of cinnamon
- Powdered sugar
- Preheat oven to 180°C circulation air.
- Take the puff pastry and roll it. Then cut in small (approximately 2-3 cm) pieces – until the whole puff pastry is done. At the end you should have 12 pieces of same thick coins.
- Sprinkle the muffin tin with some butter and stretch the dough coins into it – one after another. It requires some patience.
- Put the pastry in the fridge while preparing the filling.
- For the filling: put the milk, cream, vanilla and sugar into a pot and warm it up. Make sure that it doesn’t start to cook.
- Meanwhile, put the flour and the rest of the milk into a bowl and whisk until smooth.
- Then whisk the flour-milk texture into the pot with the milk. Make sure there are no flour chunks left.
- Remove the pot from the stove and whisk in the egg yolks. Whisk for about 2 minutes until the texture is creamy.
- Remove the muffin tin with your puff pastry from the fridge and fill them with the creamy texture. Make sure not to fill them fully – just ¾ from the tin.
- Bake them for 15-20 minutes.
- Remove the baked Natas from the oven and make sure they got golden brown on top.
- Let them cool down for 10 minutes.
- Last step: remove them from the muffin tin and serve with some sprinkle of cinnamon and powdered sugar. Best, you enjoy them still warm with a cup of coffee.
The photo from our North Coast stay shows you the very best way to enjoy those goodies. On the beach with some red wine while sunset…hmmm
Cheers with sunbeams.