Pastel de nata dough recipe

The pastel de nata dough recipe is relatively simple to make. In this article, we will present some variations, such as the dough for a traditional pastel de nata recipe, vegan dough and gluten-free dough.

Choose the one that best suits your preference and enjoy.

This recipe was designed for 20 pastries in the traditional version and for 12 pastries in the remaining recipes.

1. Combine the flour, water and salt, and knead well until the mixture becomes smooth.
2. Place the dough in the refrigerator and let it rest.
3. Place the butter between two sheets of baking paper and, using a rolling pin, press it to flatten it until it forms a square shape.
4. Carefully remove the butter from the paper and place it back in the refrigerator.
5. Roll out the dough on a floured board, shaping it into a rectangle.
6. Take the square of butter, place it on one side of the dough and fold the other side over the butter.
7. Using the rolling pin, press the dough lightly. Then turn it and roll it out until it reaches about 90 centimetres in length**.
8. Remove the excess flour and fold the dough over itself, forming three layers.
9. Then lightly press the dough with the rolling pin, turn it and roll it out again, folding it once more into three layers.
10. Wrap the dough in cling film and place it in the refrigerator for 30 minutes.
11. Remove it from the refrigerator and seal the edges well. Then fold the dough again into three layers.
12. Roll out the dough again and, this time, fold it into four layers. Turn the dough, roll it out again and fold it once more into four layers.
13. Wrap the dough again in cling film and keep it refrigerated for another 30 minutes.
14. Roll out the dough again and fold it three times, wrap it once more in cling film and place it in the refrigerator. When the time comes, it will be ready to use.

Preparation

1. To make the vegan dough: in a suitable bowl, add the 300 grams of whole wheat flour and the soy vegetable cream. Mix until smooth, then add the water, kneading well until the dough becomes homogeneous.
2. Let the dough rest for a few minutes.
3. Using a rolling pin, roll out the dough.
4. Then shape the dough into a roll or cylinder, pressing it lightly.
5. Once you have the desired shape, cut it into small pieces, between one and a half and two centimetres wide, depending on whether you prefer a thicker or thinner dough.
6. Grease the moulds with vegetable cream or butter, place a piece of dough in each one and gently spread the dough with your fingers, pushing the excess towards the top, where it should be thicker around the edge.
7. Set the moulds aside on an aluminium tray.

1. In a bowl, melt the margarine and mix it with the sugar.
2. Add the two medium-sized eggs and then the flour, stirring well until you achieve the desired smooth consistency.
3. Using a rolling pin, roll out the dough.
4. Then shape the dough into a roll or cylinder, pressing it lightly.
5. Once you have the desired shape, cut it into small pieces, between one and a half and two centimetres wide, depending on whether you prefer a thicker or thinner dough.
6. Grease the moulds with butter, place a piece of dough in each one and gently spread the dough with your fingers, pushing the excess towards the top, where it should be thicker around the edge.
7. Set the moulds aside on an aluminium tray.

Note: The recipes we share do not correspond to the recipes of the frozen pastéis de nata we supply for distribution and retail.

If you enjoyed our pastel de nata dough recipe, also read:

• Portuguese Custard Tart Recipe
• Vegan Pastel de Nata Recipe
• Gluten-Free Pastel de Nata Recipe