Pasta Portuguese pastries

Step-by-step preparation

Cooking time: 1 hr 20 mins

1. STEP 1

   

   How to bake Portuguese pastries? Let's start by preparing the filling. How to make cream for pasta cakes? Prepare the necessary ingredients.

2. STEP 2

   

   Take a saucepan and pour in 200 ml of milk. Add lemon zest and cinnamon stick. Pre-wash the lemon with a special fruit wash or soda and grate the colored part of the skin on a fine grater. If desired, the cinnamon stick can be replaced with ground spice.

3. STEP 3

   

   Put the milk on the fire and bring to a boil.

4. STEP 4

   

   While the milk is heating, dilute the flour sifted through a sieve into the remaining milk.

5. STEP 5

   

   Mix thoroughly with a whisk so that no lumps remain.

6. STEP 6

   

   When the milk boils, pour in the milk-flour mixture in a thin stream with constant stirring. Stirring constantly, bring the mixture until thickened. Remove the cream from the heat. It is better to cover it with cling film in contact (the film should touch the surface) so that the cream does not dry out.

7. STEP 7

   

   In another saucepan, combine water and sugar. Place the saucepan over medium heat and bring to a boil. Dissolve all the sugar while stirring. Cook for 3 minutes.

8. STEP 8

   

   Pour the hot sugar syrup into the custard in a thin stream, stirring constantly.

9. STEP 9

   

   Stir everything thoroughly. Rub the cream through a sieve, thus cutting off the lemon zest and cinnamon. We will get a homogeneous, delicate cream.

10. STEP 10

    

    Cover the cream with cling film and leave to cool.

11. STEP 11

    

    While the cream is cooling, prepare the dough. You can make puff pastry yourself, you can find out how to do this by reading the article. link at the end of this recipe.. I took store-bought in plates, yeast-free. Remove the dough from the freezer first to defrost.

12. STEP 12

    

    Lightly roll out each sheet of dough on a floured board. Place the rolled out plates on top of each other. They don't have to be even and even. When rolling the roll, the unevenness will not be visible.

13. STEP 13

    

    Roll the dough into a tight log.

14. STEP 14

    

    Cut the roll into equal pieces according to the number of molds (10-12). I made 10, but, as it turned out, I needed to make 12, since the amount of cream is designed for exactly 12 cakes. As a result, I was left with excess cream, which I simply poured into silicone molds and baked along with the cakes.

15. STEP 15

    

    Place each roll cut side up in a greased pan.

16. STEP 16

    

    Form baskets with your hands and make high sides.

17. STEP 17

    

    Add the yolks to the cooled cream.

18. STEP 18

    

    Mix everything thoroughly with a whisk. The consistency of the cream should be semi-liquid and fluid. For convenience, you can pour it into a container with a spout so that the cream can be conveniently poured into the dough base.

19. STEP 19

    

    Fill the dough pieces with custard, just short of the edges of the dough. Since the cream will rise a little during baking, it may spill out of the molds. Bake the cakes in an oven preheated to 240°C for about 20-25 minutes. Bake on the “top-bottom” setting for the last 5-7 minutes so that the cream is nicely browned on top. Time and temperature are approximate, read more about the features of ovens in the article, link at the end of the recipe.

20. STEP 20

    

    These are the beautiful and incredibly delicious cakes we made. The surface should not be heavily burnt over the entire surface. But small areas that are more ruddy are welcome. Bon appetit!

Comments on the recipe

Victoria

21.08.2023

4.8

So I made these wonderful cakes. To be honest, when I saw them in the photo, they did not impress me, they seemed burnt and boring in appearance. But when I read the recipe, I realized that I had to try it! After all, the dessert is prepared with my favorite custard, which means it must be delicious. Who among us doesn’t like custard? I made puff pastry myself, I don’t like store-bought, I think it’s much worse than my own. And good dough is half the success of a delicious dessert. Then I followed the recipe, but made small changes, not significant. Instead of 300 ml of milk, I took 150 ml of cream and 150 ml of milk. I always make custard with cream, it’s much tastier. I didn’t use cinnamon because I don’t like its taste, but instead added vanilla extract, which is ideal for custard. Everything else is unchanged. It took about 20 minutes to prepare, during which time the cakes had time to brown and were ready. Now about the taste. The cakes are great. The dough is crispy on the outside and soft on the inside. The cream is delicate, slightly dense, and does not flow. Custard flavor with light notes of vanilla and lemon. If I added cinnamon, it would be noticeable. These cakes are eaten instantly; my daughter and I devoured them on both cheeks. I will cook again. Maria, thank you for the delicious recipe!

AnnaSer

21.08.2023

4.6

Everything turned out great, just as it was written in the recipe. Thanks to the author Maria, without such a good description I would not have dared! I used to really love ordering similar cakes in cafes and restaurants. One of my favorite desserts! But I never thought that you could cook them yourself, and even quite simply, until I came across this recipe. I'm happy, my family is just happy! I decorated the finished cakes with currant branches and mint leaves. Beauty!!!

Tatiana

21.08.2023

4.9

Please tell me if the dough is yeast or not?

Nika

21.08.2023

4.9

After reading Victoria's review, I was inspired to make pasta cakes. I agree, these cakes are really not very attractive in appearance. One of my guests even said that it seemed like a young, inexperienced housewife was baking in the oven for the first time. But in fact it turned out delicious. I listened to Victoria and prepared the cream from 150 ml. milk and 150 ml. cream 35% fat. Otherwise, I followed Maria’s step-by-step instructions. True, I really “messed up” a little... I’ll share my experience, maybe it will save someone from making mistakes. I used silicone molds that do not have a rigid frame. Thus, when you lift the silicone molds by the handles along the edges, the middle bends under the weight and the filling flows out. This led to the fact that the liquid cream flowed into the molds themselves and the burnt crust ended up not only on the cream, but also on the baskets themselves. In general, if you have silicone molds like mine, just place them on a baking sheet immediately and only then fill the tarts with custard. Yes, and yet, I recommend making puff pastry at home.

leno4ek4

21.08.2023

4.7

The recipe is simple and captivating. I cooked for the first time (and in general, I’m not a cook). It turned out delicious. On the recommendation of local experts, I also made the cream using cream (20). I didn’t add all the syrup to the cream, about 2/3, because the cream turned out to be very liquid. The result was about the same as the cream itself, maybe a little thicker. It was confusing, but in the end everything was fine. It baked and became tender, slightly jelly-like. I replaced the cinnamon with vanilla). There was enough cream for 14 molds. Now about the mistakes for “pioneers” like me: 1) the baskets in my design are not very thin, this somewhat spoils the perception and tenderness (store-bought dough), I need to work better on them so that they lie thinly in shape 2) I used muffin tins ( 6cm diameter at the top) I bought them specially, but they could have been smaller. 3) on another site I noticed that instead of grinding the zest, you can cut the zest from the lemon with a spiral and it will ‘strengthen’ the flavor in the cream. Of course, as a result, there is not even a hint of a hint of citrus. And she really asks. In general, it is better to follow the original and add grated zest.