Sweet greetings from Portugal!

Today we travel to Portugal with the lovely Susanne of borboleta meets world! Unfortunately I haven’t been to Portugal yet, but it’s way up on my travel list. Especially, when I see those treats of Susanne. 🙂

By the way, you can find the current giveaway HERE.

 

Portugal is nearly in every way my favorite country.

Alongside inexpressible beautiful beaches, cool cities and lovely people it’s the Portuguese desserts which makes me happy everytime. Yeah, I admit, I’m totally addicted to sweet desserts from Portugal – even though they really pack a punch!

 

Pasteís de Nata

Pasteís de Nata

 

Most classical desserts in Portugal are made of tons of egg yolk and sugar. No surprise, that they are rich in calories, but so delicious! Yet the variety is astonishing, because only with this two base ingredients there are more than 200 different recipes for sweet desserts in Portugal. And who do we have to thank for this? The nuns of Portugal!

In former times Portuguese desserts mostly were produced in convents. The nuns had a lot of time during the centuries to devote their time to the invention of heavenly delicacies. Under the name of Doçaria Conventual (monastic pastries) are sweets like Ovos Moles (egg yolk pralines) and Molotof (egg white foam with caramel) not only populare among Catholics. Where did they get all that expensive sugar and egg white from back then?

 

Molotof - Dessert from Portugal

Molotof – Dessert from Portugal

 

Very simple: So that parents could accommodate their daughters as novices in Portuguese convents, the church made the parents to pay up for it big time. The merchants among them not uncommonly paid with „white gold“, because Portugal had the worldwide biggest sugar cane plantations in the 16. century. And the eggs? There are a few legends about it. One says, that the nuns needed the egg white for starching their clothes and hoods and somehow they had to process the scrapings…

Who can speak a little Portuguese, doesn’t need long to discover the Catholic roots of desserts like Touçinho do Ceu (heavenly bacon), Barriga de Freira (Nun’s stomach) and Pão de Deus (bread of God). With many typical Portuguese desserts some other had a finger in the pie: the Moors. Their centuries-long reign over the Iberian Peninsula brought mathematics (yuck!), almonds and figs as well as recipes for marzipan, syrup, marmelade and dried fruits to Portugal (yummy). Initially to the Portuguese discovery times further exotic spices like cinnamon, vanilla and orange were added.

 

Sweets made of figs and almonds - Portugal

Sweets made of figs and almonds – Portugal

 

All this made possible, that the monks in the Hieronymus monastery in Belém, today a district of Lissabons and seat of the government of Portugal, could create the famous Pasteís de Nata. The puff pastry tartlets filled with milk cream are the national pastry of Portugal and are very often the breakfast of lots of Portuguese, combined with a Bica (espresso). My opinion: You can’t go wrong with a Pastel de Nata! Traditionally you dredge them with cinnamon and be on cloud nine since the first bite into the warm pudding pastry.

You don’t have to travel to Belém, to buy the tartlets in the Pastelaria „Casa Pasteís de Belém“. You can buy delicious Pasteís de Nata everywhere in Portugal and are an obligation on every Portugal trip.

If you want you can try to bake the Pasteís de Nata yourself with this recipe!

 

Print

Pasteís de Nata

Prep Time 45 minutes
Cook Time 12 minutes
Total Time 57 minutes
Author Borboleta meets world

Ingredients

  • 450 g puff pastry
  • 200 g sugar
  • 2 tbsps flour
  • 8 egg yolk
  • 500 ml whipping cream
  • pinch of salt
  • lemon peel
  • cinnamon for dredging

Instructions

  1. First preheat the oben to 260 °C. Then mix sugar, flour, egg yolk, cream and salt until you have a smooth mass. Now add the lemon peel and heat while stirring and the cream thickens a little. Boil up and then let it cool in a bowl. Occasionally stir so that the cream don’t get a skim.

  2. Now comes the ambitious part:

    So that the puff pastry gets the typical layers look, roll the pastry thin and then furl it very tight. Continue to roll the dough roll until the layers are combined and have a scope of about 2.5 cm. Tip: Your hands should be cold!

  3. Cut the roll into 1.5 cm thick slices and lay one slices with the cutting side down into a muffin pan. Now moisten your hands with cold water and flatten the dough evenly, so that it soars on the side.

  4. Place the muffin pan in the fridge until the cream cooled completely. Then fill the muffin pans until there is about 1 cm space left and place it for 8-12 minutes in the oven.

  5. Important:

    Pasteís de Nata have to be baked as fast and hot as possible, so that the puff pastry becomes crispy and the milk cream can caramelize like a Crème brûlée. müssen möglichst schnell und heiß gebacken werden, damit der Blätterteil knusprig wird und die Milchcreme ähnlich einer Crème brûlée karamellisieren kann. Vor dem Servieren mit Zimt bestreuen – bom apetite!

Guest author Susanne alias borboleta is part-time photographer and a big fan of the digital nomad movement. Since beginning of the year she works location-independet in a regular job. This means – infinite freedom of where to work, but still limited days off and fix office hours.

With her blog Borboleta meets world she wants to show, how you can experience with just a few days off as much as possible and plan your trips optimally. Because Susanne effectively commutes between Portugal and Germany since her birth, you’ll find accumulated knowledge of experts about trips to Portugal on her blog. But of course she writes about other destinations as well, which you can perfectly drive to for a short trip or a one to two week trip. Enough blahblah and want some more photos? Susanne offers Die Schokolinse photo shoots in your Portudal vacation – paradisical settings and insider tips inclusive!

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