Recipe
Pastel de Belém
Custard-Filled Portuguese Delight
4.7 out of 5
Indulge in the rich and creamy flavors of Pastel de Belém, a traditional Portuguese pastry. This delectable treat features a flaky, buttery crust filled with a luscious custard, creating a perfect balance of sweetness and texture.
Metadata
Preparation time
30 minutes
Cooking time
20-25 minutes
Total time
50-55 minutes
Yields
12 servings
Preparation difficulty
Medium
Suitable for
Vegetarian, Nut-free, Soy-free, Shellfish-free, Peanut-free
Allergens
Wheat (in puff pastry), Milk (in custard), Eggs (in custard)
Not suitable for
Vegan, Gluten-free, Dairy-free, Egg-free, Paleo
Ingredients
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2 sheets (400g) store-bought puff pastry 2 sheets (400g) store-bought puff pastry
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2 cups (500ml) whole milk 2 cups (500ml) whole milk
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1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
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1/4 cup (30g) all-purpose flour 1/4 cup (30g) all-purpose flour
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4 large egg yolks 4 large egg yolks
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1 teaspoon vanilla extract 1 teaspoon vanilla extract
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Powdered sugar, for dusting Powdered sugar, for dusting
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Ground cinnamon, for sprinkling Ground cinnamon, for sprinkling
Nutrition
- Calories (kcal / KJ): 280 kcal / 1172 KJ
- Fat (total, saturated): 15g, 7g
- Carbohydrates (total, sugars): 32g, 16g
- Protein: 4g
- Fiber: 1g
- Salt: 0.1g
Preparation
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1.Preheat the oven to 220°C (425°F).
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2.Grease a muffin tin with butter or cooking spray.
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3.Roll out the puff pastry sheets on a lightly floured surface until they are slightly thinner.
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4.Cut the pastry into squares that are large enough to fit into the muffin tin cups.
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5.Press the pastry squares into the greased muffin tin, ensuring they cover the bottom and sides of each cup.
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6.In a saucepan, heat the milk over medium heat until it starts to simmer. Remove from heat.
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7.In a separate bowl, whisk together the sugar, flour, and egg yolks until well combined.
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8.Slowly pour the hot milk into the egg mixture, whisking constantly.
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9.Return the mixture to the saucepan and cook over medium heat, stirring continuously, until it thickens and coats the back of a spoon.
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10.Remove the custard from heat and stir in the vanilla extract.
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11.Spoon the custard into the prepared pastry cups, filling them about 3/4 full.
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12.Bake in the preheated oven for 20-25 minutes or until the pastry is golden brown and the custard is set.
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13.Remove from the oven and let the pastries cool in the tin for a few minutes.
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14.Carefully transfer the pastries to a wire rack to cool completely.
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15.Dust the Pastel de Belém with powdered sugar and sprinkle with ground cinnamon before serving.
Treat your ingredients with care...
- Puff pastry — Ensure that the puff pastry is thawed according to the package instructions before rolling it out. This will make it easier to work with and prevent it from tearing.
- Milk — Use whole milk for a richer and creamier custard. Avoid using low-fat or skim milk, as it may result in a less indulgent texture.
- Vanilla extract — Use pure vanilla extract for the best flavor. Avoid using imitation vanilla, as it may alter the taste of the custard.
Tips & Tricks
- To achieve a flaky and crispy crust, make sure the puff pastry is rolled out thinly and evenly.
- When filling the pastry cups with custard, leave a small space at the top to prevent overflow during baking.
- For an extra touch of flavor, sprinkle the custard with a pinch of nutmeg before baking.
- Serve the Pastel de Belém warm or at room temperature for the best taste and texture.
- These pastries are best enjoyed on the day they are made, but they can be stored in an airtight container for up to 2 days.
Serving advice
Serve the Pastel de Belém as a delightful dessert or a sweet treat with a cup of coffee or tea. Dust them with powdered sugar and cinnamon for an elegant presentation.
Presentation advice
Arrange the Pastel de Belém on a serving platter, and sprinkle some additional powdered sugar and cinnamon on top for an enticing visual appeal. Consider adding a sprig of fresh mint or a dollop of whipped cream as a garnish.
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