Pastéis de Belé Recipe

Description

Pastéis de Belém have a distinct, caramelized top with a rich, silky custard underneath. The pastry shell is buttery and crisp, providing a delightful contrast to the creamy filling. Traditionally, they are sprinkled with powdered sugar and a dash of cinnamon before serving, adding a touch of sweetness and spice.

Recipe
Here’s a traditional recipe for making these iconic pastries at home:

Ingredients For the pastry:

• 1 package (about 14 ounces) of puff pastry (store-bought)

For the custard filling:

• 1 cup (240 ml) heavy cream
• 1 cup (240 ml) whole milk
• 1 cup (200 grams) granulated sugar
• 6 large egg yolks
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• 1 cinnamon stick (optional)
• Lemon peel (optional)

To finish:

• Powdered sugar (for dusting)
• Ground cinnamon (for dusting)

Instructions

1. Preheat the Oven:
   • Preheat your oven to 475°F (245°C). Place an oven rack in the middle position.
2. Prepare the Puff Pastry:
   • Roll out the puff pastry on a lightly floured surface. You want it to be thin but not too thin. Cut the pastry into circles slightly larger than the cups of your muffin tin or tart pans.
3. Prepare the Muffin Tin:
   • Lightly grease your muffin tin or tart pans. Press the pastry circles into the molds, making sure to press them up the sides to form a cup shape. Chill in the refrigerator while you make the custard.
4. Make the Custard Filling:
   • In a medium saucepan, combine the heavy cream, milk, and cinnamon stick (if using). Heat over medium heat until it just begins to steam. Remove from heat and let the cinnamon stick steep for about 5 minutes, then remove it.
   • In a bowl, whisk together the sugar and cornstarch. Add the egg yolks and whisk until smooth.
   • Gradually whisk the hot cream mixture into the egg yolk mixture. This tempers the yolks and prevents curdling.
   • Return the mixture to the saucepan and cook over medium heat, whisking constantly, until the custard thickens and coats the back of a spoon. This should take about 5-7 minutes. Be careful not to let it boil.
   • Stir in the vanilla extract.
5. Fill the Pastry Shells:
   • Remove the pastry-lined muffin tin from the refrigerator. Spoon the custard mixture into each pastry shell, filling almost to the top.
6. Bake:
   • Bake in the preheated oven for 12-15 minutes, or until the tops are dark golden brown and the custard is set. The edges of the pastry should also be golden and crisp.
7. Cool and Serve:
   • Allow the pastries to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
   • Dust with powdered sugar and ground cinnamon before serving, if desired.

Enjoy your homemade Pastéis de Belém with a cup of coffee or tea! They are best enjoyed fresh out of the oven but can be kept in an airtight container for a few days.