Puff pastry pasteis de nata

Cuisine Portugese
Servings 60 cakes


  • 1 kilo Bloem
  • 550 gr water
  • 20 gr Zout
  • 400 gr Slices cold butter
  • 200 gr Soft butter


  • Mix the flour, salt and water in a mixing bowl and knead into a dough.
  • Knead the dough on the workbench to a nice, firm, even dough. In this dough we will soon process the butter.
  • Let the dough rest for an hour in the refrigerator.
  • Roll out the dough into a 40 × 60 cm rectangle.
  • Now place the 400 grams of thinly sliced butter over 2/3 of the paste.
  • Fold the dough in three and give it the first round by rolling the resulting paste again into a paste of 40 × 60 cm.
  • Now let the dough rest for another hour in the refrigerator.
  • Repeat this process for the second round and leave for another hour in the refrigerator.
  • Repeat this process for the third time. Your dough has now had three half rpm.
  • Now cut the dough into 6 equal parts.
  • Now roll out each part to a rectangle of 50 × 20 cm.
  • Now lubricate with a brush a thin layer of butter on each slice. (the 200 grams of butter must be distributed over the 6 slices).
  • Now roll the paste (which is buttered with the butter), moisten the last piece of light to seal the roll and repeat this process with the remaining 5 dough slices.
  • Pack the rolling pins in plastic foil and let the dough, which is now ready for use, rest for 24 hours.
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