Portuguese Pasteis de Nata

Even before I went to Portugal few years ago, I heard about this traditional sweet delight called pasteis de nata. All my friends whose been to Lisbon advised me to go to the area of Belém, enjoy the scenery and eat Pasteis de Belém. Since then I tried different versions of Pasteis de Belem in small local cafes in Lisbon, London, Manchester, Barcelona and Paris. I find the recipe and now I enjoy home-made MissJ Wonders Pasteis de nata.

At the beginning of the 19 century, in Belém, next to the Mosteiro dos Jerónimos there was a sugar cane refinery linked to a small general store. As a result of the liberal revolution of 1820, all convents and monasteries in Portugal were shut down in 1834, the clergy and labourers expelled.

In an attempt at survival, someone from the monastery offered sweet pastries for sale in the shop; pastries that rapidly became known as ‘Pasteis de Belém’. 


  • Packet of puff pastry
  • 500ml full-fat milk
  • 1 lemon peel
  • 1 cinnamon stick
  • 60gr flour
  • 260gr sugar
  • 250ml water
  • 7 egg yolks



1. Unroll the puff pastry. Cut dough into round slices ready to be inserted into a muffin tin. 

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2. Smear the muffin tin with butter. With your thumbs, start pushing the center of the dough into a muffin tin and spread it until the edges so that they become thicker, making the dough more thin on the bottom.

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3. Dissolve the flour in a little milk.
Bring the remaining milk to boil, add the cinnamon stick and lemon peel. When boiling, add the flour and stir well. Stir until it begins to boil and turn off the heat.

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4. In a pan, bring to boil sugar and water and stir. After starting to boil, let boil for exactly 3 minutes. Add the sugar syrup in a thin milk and mix well. Strain in a colander and let it cool. Leave it to cool until cold.

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5. Add the egg yolks with the cream and stir well. Fill the shapes with the cream. Bake in preheated oven at 250 degrees for 20 minutes.

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6. Once cooked, carefully take it out of the tin and enjoy it hot  or cold. 

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Enjoy MissJ x


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