Pastel de Nata
Traditional Portuguese pastéis de nata with crisp, flaky pastry and creamy custard filling, baked at high heat for caramelised tops and served warm with cinnamon.
Updated : 19 January, 2026
Easy
About 45 min.
Ingredients
For the pastry
145 grams
Flour
pinch
Salt
100 grams
Butter
For the custard
30 grams
Flour
300 milliliters
Milk
0.25 teaspoon
Vanilla extract
0.5
Lemon
220 grams
Sugar
1
Cinnamon stick
6
Egg yolks
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
To make the pastry, combine the flour, salt and 105ml (3½fl oz) of water in a bowl, mixing until the dough starts to pull away from the sides. Lightly dust the dough with extra flour, wrap it in cling film and leave it to rest for 15 minutes so the gluten can relax.
Step 2
Lightly flour a clean work surface and rolling pin. Roll the dough out into a 25cm (10in) square and brush off any excess flour. Spread one-third of the butter evenly over the first two-thirds of the dough, leaving a 2cm (¾in) border unbuttered to prevent leakage. Fold the unbuttered third over the middle, brush away any excess flour, then fold the remaining third over the top, like folding a letter. Rotate the dough 90 degrees to the left so the fold faces you, roll it out again into a 25cm square, and repeat the same buttering and folding process.
Step 3
Turn the dough 90 degrees to the left once more and roll it out into a 30 x 35cm rectangle, with the shorter edge closest to you. Spread the remaining butter evenly over the entire surface. Starting from the shorter side, roll the dough up tightly into a log, brushing off loose flour as you go. Trim the ends, wrap the log in cling film and chill for at least 3 hours, or preferably overnight.
Step 4
To make the custard, whisk the flour with 50ml (2fl oz) of the milk in a bowl until smooth. Heat the remaining 250ml (9fl oz) milk in a small saucepan until it just comes to the boil, then remove from the heat. Add the vanilla and lemon zest, cover with a lid and leave to infuse for 2 minutes. Pour this infused milk into the flour mixture and whisk to combine.
Step 5
In another small saucepan, add the caster sugar, cinnamon stick and 160ml (5½fl oz) water. Heat until the syrup reaches 100°C. If you don’t have a thermometer, lift a spoon from the syrup; a large drop should form and leave a short, thin string as it falls. Do not stir the syrup, as this may cause crystallisation. Slowly and carefully pour the hot sugar syrup into the milk mixture. Remove the cinnamon stick and stir until slightly cooled. Whisk in the egg yolks, then strain the custard into a jug, cover and set aside.
Step 6
Preheat the oven to its highest temperature.
Step 7
Slice the chilled pastry log into 12 even pieces and place them into a non-stick muffin tin. Leave for 10 minutes to soften slightly. Using wet thumbs, press the pastry into the base of each cup and smooth it up the sides, forming a lip just above the rim. Take care not to make the base too thin.
Step 8
Fill each pastry case to three-quarters full with custard. Bake for 15–17 minutes, until the edges are golden brown. If your oven has a grill function, turn it on for the final few minutes to achieve the signature caramelised tops of classic pastéis de nata.
Step 9
Allow to cool for 10 minutes before serving. Traditionally, they are enjoyed warm, finished with a light sprinkle of cinnamon.
Author note
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