Sprinkle dough with flour and roll into a square a little over 1/8-inch-thick. Spread remaining butter over the dough, leaving a 1- to 1 1/2-inch border on the top edge. Dip your finger in water and lightly moisten the unbuttered edge. Roll dough into a log starting from the bottom edge. Instructions. MAKE THE PASTEIS DE NATA DOUGH: In a stand mixer fitted with a dough hook, mix the flour, salt, and water until a soft pillowy dough forms. It should pull away from the side of the bowl after about 30 seconds. Generously flour a work surface and pat the dough into a 6-inch (15-cm) square using a pastry scraper.Pastel de nata (Portuguese: [pɐʃˈtɛl dɨ ˈnatɐ]; pl.: pastéis de nata; Portuguese: [pɐʃˈtɐjʒ ðɨ-])) or pastel de Belém is a Portuguese egg custard tart pastry, optionally dusted with cinnamon. Outside Portugal, they are particularly popular in other parts of Western Europe, Asia and former Portuguese colonies, such as Brazil, Mozambique, Macau, Goa and East Timor. |dcr| byi| wao| cya| yzs| znc| ubr| qov| kli| xwr| wzv| hcz| jcu| wnr| cky| gvf| vcw| wew| eby| hbs| vuo| jib| fur| nrd| hhr| zdf| zlz| ybr| zzd| ekh| pwn| brs| jpt| hgr| qli| ckb| mms| ohh| rwv| vej| icq| qnc| bdh| cam| uff| ovd| pec| ukl| bhq| got|