Dish
Pastel de nata
Pastel de nata is made from a dough that is rolled out and filled with a mixture of egg yolks, sugar, cream, and flour. The pastry is then baked until the custard is set and the crust is golden brown. Pastel de nata is a popular dessert in Portugal and is often served with coffee or tea.
Origins and history
Pastel de nata has been a popular dessert in Portugal since the 18th century. It is believed to have originated in the city of Lisbon and was created by Catholic monks who used egg whites to starch their clothes. The leftover egg yolks were then used to make the custard filling for the pastries.
Dietary considerations
Not suitable for those with gluten or dairy allergies. Should be consumed in moderation due to high sugar and calorie content.
Variations
Variations of Pastel de nata include chocolate, coconut, and almond. Some recipes also include a layer of jam or fruit in the filling.
Presentation and garnishing
Pastel de nata is typically presented on a plate and can be garnished with powdered sugar or cinnamon. It is often served warm.
Tips & Tricks
To keep Pastel de nata fresh, store it in an airtight container in the refrigerator for up to 2 days.
Side-dishes
Pastel de nata is often served as a dessert and can be paired with coffee or tea.
Drink pairings
Coffee or tea are popular drink pairings for Pastel de nata.
Delicious Pastel de nata recipes
More dishes from this category... Browse all »
Anpan
Japanese cuisine
Antakya künefesi
Turkish cuisine
Apfelstrudel
Austrian cuisine
Appelflap
Dutch cuisine
Apple Cider Doughnut
American cuisine
Asabi
Lebanese cuisine
Asawer
Lebanese cuisine
Athirasa
Sri Lankan cuisine
More cuisines from this region... Browse all »
Balkan cuisine
Savory, Spicy, Herbaceous, Tangy
Cypriot cuisine
Salty, Tangy, Savory, Herbaceous, Citrusy
Gibraltarian cuisine
Fresh, Light, Tangy, Savory
Italian cuisine
Savory, Rich, Bold, Tangy, Herbaceous
Maltese cuisine
Fresh, Flavorful, Aromatic, Balanced, Hearty
Sammarinese cuisine
Savory, Rich, Flavorful, Herbaceous, Earthy
Spanish cuisine
Bold, Spicy, Savory, Tangy, Sweet
Turkish cuisine
Spicy, Flavorful, Meat-forward