It is said that when we travel, we leave a small part of our heart in every place. This week I decided to bring Portugal to my home for at least one day. I decided to try the famous Nata.

Ingredients:

For dough:

  • 130 g flour
  • 110 ml cold water
  • salt
  • 150 gr butter

For cream:

  • 3 yolks
  • 10 g of flour
  • 100 ml of milk
  • 100 g of powdered sugar
  • 1 teaspoon of cinnamon
  • 80 ml of water
  • 1/2 teaspoon of vanilla

First, I started to prepare the dough using 130 grams of flour, 110 ml of cold water and salt. I covered it and left aside for 15 minutes.

Then, I took the flour pack next to me, I generously powdered the worktop and put the dough in a rectangle form, about 0.5 cm thick. It’s a dough that requires a lot of flour to be shaped without sticking. So, I put the flour constantly on both sides, while I stretched the dough sheet. Next, I took 150 grams of soft butter at room temperature and smashed it with my fork until it became creamy.

I greased the dough sheet with less than a third of the butter, leaving half a centimeter at the edges. Before each grease, it is good to put aside the excess flour using a brush.

Then I packed the dough like a book, covered it and put it in the fridge for 20 minutes. Then I removed it from the fridge. I shape it in thin sheet again and greased it with some of the creamy butter. I repeated this procedure 3 times, until I got a smaller package.

After I took it out of the fridge for last time, I shaped the dough in thin sheet again. I greased it with the rest of the butter, and this time I rolled it.

I packed it in a foil and left it in the fridge until I prepared the cream for about 30 minutes.

For the cream I used: 3 yolks, 10 grams of flour, 100 milliliters of milk, 100 grams of sugar tos, one teaspoon of cinnamon, 80 milliliters of water, and half a teaspoon of vanilla.

First I mixed 30 milliliters of milk with flour, and I set it aside. Separately, I made a quick syrup of sugar, water, and cinnamon. Put them all on fire without mixing until they reach 100 degrees. I don’t have a thermometer, so I let it boil for 3 minutes. The syrup should be thin, drop, but should leave a small trace on the spoon.

Put this mixture in a bowl and start to heat the milk. When the milk is very hot, add the flour mixture, stirring vigorously.

Then, pour the syrup, again stirring very well. In a separate bowl, pour a little hot composition and add the 3 yolks and start to mix. Then, slowly, pour the whole composition. Cover the bowl and set aside.

Cut the roulade is 2.5 cm rolls.

Using your fingers, press the composition in a basket form. Finally, pour some composition in the basket forms.

I put the molds in the very hot oven, at 290 degrees, for 10 minutes, exactly until they get brown.

And I learned something new about Portuguese…. they are very patient!

Pastel De Nata
 
It is said that when we travel, we leave a small part of our heart in every place. This week I decided to bring Portugal to my home for at least one day. I decided to try the famous Nata.
Author:
Recipe type: Desert
Cuisine: Portuguese
Ingredients
For dough:
  • 130 g flour
  • 110 ml cold water
  • salt
  • 150 gr butter
For cream:
  • 3 yolks
  • 10 g of flour
  • 100 ml of milk
  • 100 g of powdered sugar
  • 1 teaspoon of cinnamon
  • 80 ml of water
  • ½ teaspoon of vanilla