Captains Dinner Logo
to top
Portugiesische Blätterteigtörtchen Pastéis de Belém

Pastéis de Belém

March 9th, 2018 | bread & pastries

Admittedly, the original we tried during our shore leave in Lisbon tasted even better. This certainly has atmospheric reasons. Anyhow, I’ve tried many recipes for Portugal enthusiasts – and here’s one that really works, is simple, and comes very close to the original.

Pastéis de Belém

The cream patties were invented in the famous Jerónimos Monastery in Belém. They have been manufactured in the no less famous Confeitaria Pastéis de Belém near the monastery since 1837 (!). Unbelievable 20,000 tartlets per day, according to the old secret recipe and everything actually still by hand in a „glass“ bakery.

The monastery has been designated a World Heritage Site. I think UNESCO should urgently consider making Pastéis de Belém a culinary heritage. They taste heavenly good. By the way, in the rest of Portugal these cream cakes are called Pastéis de Nata – Nata for cream.

Pastéis de Belém / Pastéis de Nata

(makes 12 tartlets)

8 egg yolks
beat with the blender and pour through a sieve into a saucepan, add
500 ml cream
150 g sugar
1 ts grated lemon peel
heat slowly, stirring constantly
1 TS cornstarch
stir with some water and add to the egg mixture, simmer briefly until the mass becomes thick, take from the fire and allow to cool (stirring occasionally, otherwise forms a skin)
2 rolls of frozen puff pastryout of the cooling rack (each appr. 275 g)
cut out of the puff pastry circles (Ø12 cm) and line greased muffin molds with it, pierce the dough on the ground several times with a fork
1 TS Grand Marnier (can be omitted)
drizzle dough with some Grand Marnier, then fill in the eggs mixture
bake at 220 ° C for about 30 minutes, the top of the tartlets should be caramelized and golden brown, if necessary you can place the tartlets briefly under the grill
1 ts cinnamon
1 TS sugar
mix, serve sprinkled with cinnamon-sugar

And this is how the wife of the captain does it:

This recipe leaves 8 egg whites. Please do not throw it away! Either you bake Macarons or Amaretti the next day, or you can freeze them in portions. Then you can use the frozen whites for baking or, for example, in a scrambled egg.

I put the leftovers from cutting out the puff pastry on a baking tray, brush them with beaten egg, sprinkle them with light and black sesame seeds and bake them at 200° C for about 15 minutes. This makes a crunchy little snack or a small side dish for soup.

Leave me a message

Leave a Reply

Your email address will not be published. Required fields are marked *

June 24th, 2018 | main dishes

BBQ with deer

I like deer. In any form. I like deer so much that they can eat everything in our garden almost unhindered,  without really taking any serious action against it – from the tulip to the apple tree, from the phlox to the cranesbill. But of course that’s another “liking”. The culinary “liking” in this case refers to finely marinated deer steak from the grill. Who says that game must always come as a roast?

read more
Thai glass noodle soup with meat balls March 13th, 2019 | main dishes

Thai glass noodle soup

There is nothing better than a warming soup on rainy, cold winter days. Our grandmothers already knew that. This Thai-inspired variant is a nice alternative to the classic vegetable soup with meatballs, called “wedding soup” in the north of Germany. Incidentally, a Thai glass noodle soup always tastes good, even on warm, sunny days…

read more
Thai Hähnchen Zutaten December 6th, 2017 | main dishes

Thai Chicken with Coriander and Thai Basil

This dish is prepared in no time, but you need a meat grinder to freshly mince the chicken breast fillet. My good old Kitchen Aid always serves me well. The Thai Chicken dish is a delicious, light meal seasoned in a well-balanced way.

read more

Subscribe

Just enter your data, and you will be notified of the latest posts.