Real Portuguese cakes

Category: Confectionery
Kitchen: portuguese
Real Portuguese cakes

Ingredients

Puff yeast-free dough 500 g
Cream:
Flour 60 g
Milk 500 ml
Sugar 500 g
(I have 350 g)
Water 250 g
Yolks 6 pcs.
Lemon zest
Cinnamon 1/2 tsp
or a little less

Cooking method

  • In a saucepan, dilute the flour with a small amount of milk, pouring in a little and rubbing so that there are no lumps. Boil the rest of the milk with lemon peel and cinnamon.
  • Pour the flour diluted with milk in a thin stream, stirring constantly and simmer until boiling over low heat, stirring occasionally. When it boils, remove from heat.
  • Mix sugar with water and let it simmer for 3 minutes. Pour in a thin stream into the flour mixture and mix well.
  • While the mass is cooling down, the rolled out dough and cut to the size of the molds should be placed in the molds so that there are sides (like baskets). I also lined them with paper molds. If you have iron ones, then it is probably better to lubricate them.
  • When the cream has cooled, it is good to mix the yolks into it with a mixer.
  • Fill the tins to на and tuck the remaining dough over the cream a little (but not much). So-so making a side around the edge.
  • Be guided by your oven. The dough should be golden brown.

The dish is designed for

24 pieces

Time for preparing:

about 20 min.

Cooking program:

The oven is preheated to 220 gr. oven

Note

Real Portuguese cakes. When the Portuguese eat them, they squint their eyes in pleasure! And each has its own secrets of their preparation. They are made in small, low molds. The cake is called "Pashtel de nata".

My comments:

You can make your favorite puff pastry recipe.
I did it in great shape. Form for pie-quiche. So short. The taste does not change from this.
Unusual yummy!

Bon Appetit!

Cvetaal Photos

Qween
Mila007 , awesome recipe!

Now I'll print it, put it in a prominent place, and bake it when the heat subsides.

And, tell me, in principle, you need to make custard according to the proposed recipe, or can you use your own recipe?

How much cinnamon should you put? And can you put eggs instead of yolks?
I'm just making a custard with whole eggs, but won't that distort the original taste of these wonderful cakes.
Mila007
Thank you! These cakes are truly Portuguese, and Portugal is proud and famous for them. Actually, the main thing in this cream is the yolks and zest. They are required. The rest can be adjusted to your liking. But we bake and cook to our liking, so you can do whatever you want.

Qween , I, too, when for "Napoleon" or something else, I put whole eggs ... But in these cakes it is custard yolk ... It tastes different from the usual custard ... And cinnamon to taste ... I a little box ... There is more zest flavor gives ...
Omela
Mila007
Very nice!!!!
Mila007
Quote: Omela

Mila007
Very nice!!!!
Thank you. And it’s delicious ... These pies are a visiting card of Portugal .... Little by little I introduce you to their recipes ... And I get to know myself .. Before I got acquainted with our forum, I was afraid to cook .... I was afraid of cuisine ... And now I'm not afraid of anything ... On the contrary ... Interesting .. And if it's tasty, then I want to share with others!
Qween
Oh, Mila007! I called my mom to tell her about these delicious cakes. And my mother said that they were even shown on TV. They said that this is not just the pride of Portugal, but also a secret recipe. And how to cook them correctly, confectioners do not tell.
So, again, thanks for sharing this recipe!
Mila007
Well, these are the ones who don't tell who have their own tricks and secrets ...You can swallow them with your fingers ... I ate more than once in the pastry shops in Lisbon ... And they are expensive here, although they are heaps of ... There is not a single pastry shop that does not bake them ... And not a single Portuguese who has them does not love..
Thanks for the kind words , Qween ... Your mom is right about everything and is very knowledgeable
Cvetaal
Mila007, thank you so much for the cakes. It is very tasty., But I reduced the amount of sugar, because it is very sweet for us. Sugar put 260 grams and 130 ml of water.

Real Portuguese cakesReal Portuguese cakesReal Portuguese cakes
Mila007
Cvetaal , Woo, what they have turned out for you! This is exactly the kind of cream that should turn out! Class! I am delighted!
The cream should be sweet and sweet .. Yes, how many have already written here that the Portuguese are so sweet. To be honest, I already wrote less in the recipe ... And it's still sweet, I know. But of course everyone can adjust the sweetness to their liking. I always do the same myself! Smart girl! Thank you for rating!
Cvetaal
Mila, dear, thanks again for the recipe! Cream - the most delicate soufflé + crunchy base - this is really DELIGHT !!! With coffee, just a SONG !!!
Mila007
And your molds are exactly what you need for these cakes!
Basja
: Mila007 ,
Boil the rest of the milk with lemon peel and cinnamon.
, tell me. and the milk will not curdle from the lemon peel, is it still acid? And I really liked the recipe, and it looks so appetizing that drool began to flow. Thank you.
Mila007
Thank you, Basja The cakes are really delicious
No, milk from the skin without pulp will not curdle ...
Basja
: Mila007 thanks, we will try
Qween
Mila007, thanks again for the recipe!
I baked these cakes in the form of a cake, with half a serving of cream. The dough was made from 2 glasses of flour.
I also decorated the top with puff pastry.
Delicious ! Already eaten almost everything, only 2 small pieces left for dinner.

And the cinnamon cream turned coffee color. So everyone succeeds or should they put less cinnamon?
luchok
And I also thank you for the recipe
Very tasty, I made half a portion in a tart mold, cream, yes, I also had a coffee color, but tasty
Mila, thanks
unfortunately, not a single normal photo came out
Mila007
luchok , dear, but nothing that without a photo! The main thing is that you liked it! Thank you for rating! Burst to health! These are the most popular cakes here! Portugal is proud of them! And I am proud of you that you, too, can now cook them at home!
koziv
Baked today like a pie. Very tasty, but not very presentable, so no photo. Let's train !!! I think that with separate cakes it is much tastier - less cream and a lot of crispy dough for each portion, otherwise not everyone gets dough in the cake (on the sides).
Thanks a lot for the recipe !!!!
Mila007
koziv , it is very pleasant that my cakes were appreciated! Thank you!
Yes, they should be small .. There are only such things here ... And a big, low pie is already home fantasies on the topic of being too lazy to be small ..
Tatjanka_1
Mila007 Thanks for the recipe, I just got just 1 mold for 6 pieces the other day. and 2 made in small pans.
Very tasty cream turned out

Real Portuguese cakes

There was too much cream in the pans, it was poorly baked (this is my mistake out of ignorance)
And cream for 0.5 kg. test, it seemed to me a bit too much

Real Portuguese cakes
I looked like Cvetaal , for me the cream did not rise for some reason, maybe I did something wrong?
Mila007
Tatjanka_1 , You are smart! You have made wonderful little cakes! The real THEY!
And the cream shouldn't rise too much. And you baked it perfectly! It should be so. And in large ones, you could slightly increase the baking time at a lower temperature, so that the dough does not dry out and the cream dries up!
celfh
Darling, how have I not seen such beauty? I will definitely do it, already in the bookmarks
Cvetaal
Quote: Tatjanka_1

I looked like Cvetaal , for me the cream did not rise for some reason, maybe I did something wrong?

Tatjanka_1 My cream rose during baking, and then fell off.
Elena4ka
I made them! The cakes are great. The husband and mother-in-law praised one word "delicious" t
The cream is really sweet, although it put 300 grams of sugar in the trail. times I will put less.
Thanks for the recipe, very, very tasty.
Mila007
Elena4ka what can be more beautiful than the assessment of the mother-in-law and husband
I am very glad that they and you liked the cakes. And with sugar - yes, to taste ...
Nata333
Mila007, tell me for those who are in the tank. There, the recipe has reduced sugar, and it is boiled with water.Do you need to reduce the amount of water? Otherwise, out of habit, to get the same concentration of syrup, I also reduced the water.
It turned out VERY tasty, but judging by your photo - a denser cream. Thicker folds
And another question ... only I get a surplus of cream (about a quarter does not fit), and if there is also a full measure of water ...
Mila007
Nata333 , glad you like the cakes. I reduced the sugar, but left the water as it is. I don't know about the folds
The consistency of the cream resembles pudding. Yes, and he got all over me ... Maybe it was just that the dough was rolled out thinner than yours
artisan
The girls who made the cakes, pliz !!! Help !!! I made a cream, combined it with syrup and it is so liquid !!!! Maybe it will cool down then it will thicken a little. How was it? And beat the yolks thickly or just mix into the cream ???
Qween
Oksanochka, you've probably already made the cakes ...
I'll write, suddenly it will come in handy later. The cream turned out to be a little thinner than regular custard. I did not beat the yolks much, but only slightly so that the shell parted well.

The cream will still thicken well in the oven.
Luysia
Quote: Omela

Mila007
Very nice!!!!

And the photos of the author disappeared somewhere.
artisan
Quote: Luysia

And the photos of the author disappeared somewhere.
And I remember that the picture was beautiful !!! It’s a pity that it’s gone. this is probably a consequence of the alteration into a new form.
Real Portuguese cakes
And these are my ... Portuguese tortillas. Overdried a little (but it's not scary for me!)

How delicious it is !!!!!!!!!

I bought a puff yeast dough.
Anyut, but I did not wait for your answer. Therefore, I separated half of the cream, added yolks to this half. This was just enough for my 450 grams of dough. The rest would be superfluous, I don't understand how you can cram all this into 500 grams?

Must try with homemade puff.

Thanks to the author, tremendous!

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