Bake Pastel de Belém yourself
Take home a piece of the relaxed Portuguese way of life by baking the tasty Pastel de Belém yourself
With our recipe, these pudding tartlets will almost taste as good as the original. And the preparation is not that difficult either, we promise! You need the following ingredients
For the dough:
- 125g of flour
- 125g of butter
- 1 pinch of salt
- 5 tablespoons of water
Alternatively, you can use one package of frozen puff pastry
For the filling:
- 8 egg yolks ½ l of cream
- 150g of sugar
- 1 teaspoon of untreated lemon peel
- 1 tablespoon of starch
Preparing the Pastel de Belém
Variant A: Preparing the Dough Yourself: This variant takes more effort!
- First, sift the flour into a bowl, add a teaspoon of butter, five tablespoons of very cold (!) water, and a pinch of salt.
- Knead the mixture until you have a firm dough.
- Roll out the dough thinly and place the remaining butter, which should have the same temperature as the dough, in the middle of the dough.
- Fold the dough from both sides over the butter, roll it out again, flip it, and roll it out in the opposite direction one more time.
- Let the dough rest for twenty minutes. Repeat the procedure of rolling out and letting rest the dough three more times.
Variant B: Using Frozen Puff Pastry: This variant is quicker! Don’t be ashamed of using frozen puff pastry. Even the Portuguese – excluding bakeries, of course – use this product and do not make the effort to prepare it themselves. The important thing is to defreeze the frozen dough prior to using it.
After defreezing the dough, or after letting rest the homemade dough, roll out the dough relatively thinly (ca. 5mm), and cut out round pieces of 10cm in diameter.
- Place the dough circles into a muffin tray. To loosen the dough, poke it a few times with a fork. Preparing the Filling: 1. Pour a little bit of cream into a glass to stir in the starch.
- Pour the remaining cream with the sugar and the lemon peel into a pot. Then add the egg yolk through a strainer.
- Let the mixture simmer at low temperature on a stove and stir from time to time. In the meantime, mix the remaining cream with the starch.
- Just before the cream mixture begins to boil on the stove, add the starch mixture and let simmer for three minutes.
- Take the pot off the stove and let the mixture cool down.
The Final Step:
As soon as the mixture has cooled down, pour it into the muffin tray with the dough and bake in the preheated oven at 200°C. Best serve warm and with a little bit of cinnamon sprinkled on top – Bon appétit!
Recommendation: Would you like to try the original instead? Finde on travel.me the best locations for sweets and pastries in Lisbon.
(Photo Credit: Herz und Blut Image Captions)