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)

600 g frozen puff pastry
thaw the dough
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)
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.

Leave me a message

Leave a Reply

Your email address will not be published.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

Spaghetti Muffins mit Tomatensalat February 18th, 2018 | main dishes

Spaghetti – quite addictive

Italians probably will tear their hair about my recipe for spaghetti muffins. I have the heart to publish it anyway. There are at least seven good reasons for it:

read more
Gin Calamansi Fruits October 16th, 2018 | Landgänge

Gin & Calamansi from the Philippines

A small bottle of gin, brought by a very, very dear colleague on board set this story in motion: The petite Filipino lady handed my dearest captain a farewell bottle of Philippine gin. “We’ll drink it in the Philippines with calamansi fruit, never with lemon, Captain!”, she said with a smile.

read more
June 17th, 2018 | on the road

Who’s at the Captain’s Table?

In July our first “Captain’s Dinner Live” will take place in cooperation with the FrischeParadies Hamburg! Five courses, accompanying wines – Do you fancy oysters, lobsters, Labskaus and a nice chat? Sign up and get one of 30 seats!

read more

Subscribe

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