First of all, I admit, I didnâ€™t prepare the puff pastry by myself. Sorry for that. I know itâ€™s a shame. To be honest, it seemed too much work and even more important – whenever the â€˜demandâ€™ for Natas rises it should go quick ,). I am sure you will face similar condition after trying – thatâ€™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 â€˜Natas Detoxâ€™. Unfortunately, no chance to get any of those in Amman and so I decided to bake some by myself. I wasnâ€™t expecting much, but I couldnâ€™t resist. It all began on our 3rd vacation day when I decided the first time to try PastÃ¨is de Nata, which, by the way, you can get in every corner there. Iâ€™m wondering now why it took me 3 days to find out. However, the first day of tasting wasnâ€™t the last â€“ 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 Iâ€™m hopefully motivated enough to try the puff pastry by myself too.
Â Â Â Â Â Â Â Â Â Â 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
Â Â Â Â Â Â Â Â Â Â INSTRUCTIONS
- Preheat oven to 180Â°C circulation air.
- Take the puff pastry and roll it. Then cut in small (approximately 2-3 cm) pieces â€“ 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 â€“ 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 doesnâ€™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 Â¾ 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 sunsetâ€¦hmmm
Cheers with sunbeams.