Самый вкусный десерт Португалии! Паштел де Ната | Pastel de Nata + бездрожжевое слоёное тесто

Take a large mixing bowl and pour flour into it.

Add a little sea salt and cool water (not cold, not warm, slightly cool) to the flour.

Mix everything in the bowl with a wooden spatula until a single lump forms.

Transfer the dough onto the countertop and knead it until smooth and elastic, about 7-8 minutes.

Roll the dough into a square measuring about 15x15 cm and cover it with film to rest for 20-25 minutes at room temperature.

Take softened butter and divide it into three portions.

Sprinkle the countertop with flour and roll out the dough into a larger square (40-44 cm).

Cover 2/3 of the dough with softened butter, leaving about 2.5 cm from the edges.

Fold the clean third of the dough over the middle third coated with butter, then cover with the remaining third, leveling it out and expelling air bubbles.

Seal the edges with a rolling pin and transfer the dough to a board covered with film, refrigerating for about 10 minutes.

Roll out the dough again into a thin rectangle, repeating the butter layering process, and refrigerate for 30 minutes.

For the final rolling, roll out the dough into a thin square or rectangle (44x44 cm).

Cut the edges with a pizza knife to make the square even.

Spread the remaining third of the butter over the entire surface of the dough.

Roll the dough into a tight roll, pinching the seam and placing it seam-side down.

Cut the roll in half, wrap tightly in cling film, and refrigerate overnight or for several days.

Prepare the custard filling by mixing flour with a quarter of the total milk in a bowl.

Pour the remaining milk into a saucepan with a vanilla pod, heating until just before boiling.

Add the hot milk in a thin stream to the flour mixture while whisking continuously.

Prepare a syrup by dissolving sugar in water with a cinnamon stick, bringing it to a boil.

Pour the hot syrup into the bowl with the milk mixture while whisking, and let it cool slightly.

Separate the egg yolks from the whites, using only the yolks for the recipe.

Equipment Needed

Dietary

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