Friends, you asked for it, and I'm more than happy to share the recipe for these incredible
portuguese treats with you.
These little pasteis have a special sentimental value to me.
I ate them for the first time in Lisbon, during my Erasmus year that, for so many reasons, happened to be the best of my life. So, eating a pastel always brings me back to those days of no worries and pure happiness.
The ones I make at home are not the real deal because, let me tell you, the city itself is an essential part of their flavor. The pasteis that you don't eat in Portugal never taste the same.
But that's good, because then they'll always be special in an unattainable kind of way, and these, let's be serious, are still so so good.
Get ready for some happiness in the making, a lot of mess right after, and even more pleasure in the eating.
(BTW, have you read this post? "5 things to bring excitement to your day" . Eating something new, especially if you've prepared it with your hands, is definitely a mood booster!)
So many pro's. So many.
For the dough:
- 250gr unsalted butter
- 250gr flour
- 40gr sugar
- pinch of salt
For the custard:
- 100gr sugar
- 30gr flour
- 185ml milk
- 1 vanilla bean
- peel of 1 lemon
- 3 egg yolks
- 125 ml heavy cream
1- Start by preparing the dough.
In a bowl mix butter, flour, sugar and salt until you obtain a sandy mixture.
Add 3 tablespoons of water and mix until gettin a dough that you can make into a ball.
Wrap it up in plastic film and leave it to rest in the fridge for a few hours.
Take it out of the fridge and work it with a rolling-pin until you get a rectangle of more or less 40x35 cm.
Cut it in half, and roll each piece on itself by the long side. Now you should have 2 long tubes of dough. Cut each one of those in 6 pieces of 6cm each.
Put them to stand and then start to work them with your thumbs from the center to the sides, until you get flower shaped cups. Try not to press to much into the dough, so that it'll still grow while baking.
Put them in you muffin forms and set again in the fridge.
2- For the custard.
Mix the sugar to 3 tablespoons of water in a heavy bottom pan. Mix on a low fire and let it warm without caramelizing.
Meanwhile, mix the flour with a bit of the milk, and warm the rest of it with the vanilla seeds and lemon peel. When it's about to start to boil, add the flour/milk mix. Remove the lemon peel and keep stirring until creamy.
Add the yolks and keep on stirring for a minute or two.
Add the sugar you warmed up before, then add the cream, while never stop stirring.
3- Fill you dough cups with the custard, and bake at 220°C for 15-20 minutes, until the dough is baked and the custard looks golden with some dark spots.
Enjoy with a generous sprinkle of cinnamon.