Pasteis de Nata Recipe - Delicious Portugal

Pasteis de Nata recipe

Make pasteis de nata yourself

A do-it-yourself pasteis de nata recipe! The Portuguese pudding tarts are often there for breakfast. They tasted so good to us that we have been baking them at home ever since. We have the recipe from ours Trips to Savor brought along. So we experience the culinary delights of Portugal in the domestic kitchen again. This is a recipe that you can cook at home with just a few ingredients. The original Pasteis de Nata recipe comes from a bakery in Belem. Thousands of these delicious pastries are made there every day. In the hotels on our Alentejo trip there was always a large selection of pastries for breakfast in the morning. That ranged from chocolate cake to lemon cake. The Pasteis de Nata, however, were always part of it. Therefore we present you a Pasteis de Nata recipe with which you can bake the delicious tartlets at home.


Portugal - the best recipes

Pasteis de Nata recipe

You need this for the dough:

600 g flour
1 / 4 TL sea salt
200 ml water
16 EL soft, stirred butter

Pasteis de Nata recipe for the cream:

3 tbsp all-purpose flour (or a a gluten-free alternative, e.g. buckwheat flour)
300 ml of milk
350 g sugar
1 cinnamon stick
150 ml water
1 / 2 TL vanilla extract
6 big egg yolk, beaten

For the garnish you also need:

granulated sugar


Portuguese cuisine

Preparation of the Pasteis de Nata recipe:

First you make the dough

  1. Using the blender, stir the flour with the salt and water until you get a soft dough that will come off the bowl.
  2. Then you roll out the part to an approximately 15 cm large rectangle on a floured surface. Dust the dough with some flour, cover it with cling film and let it rest at room temperature for about 15 min.
  3. Then you roll out the dough into a rectangle with about 50 cm side. While doing so, lift the dough off the base. So you make sure that it does not stick.
  4. Excess flour then scratches off the dough. Cuts odd edges. Then you brush the left 2 / 3 of the dough with a little less than 1 / 3 of butter. Leave an edge of about 2 cm free.
  5. Then you fold the unbaked right dough third over it. Wipe off excess flour and fold over the left third of the dough. Then you push the dough down with your hand, so that possible air bubbles escape. Then squeeze the edges of the dough to seal it.
  6. Then you roll out the dough again and repeat the steps 3-5.
  7. For the third and final rolling up of the dough turn the dough 90 ° to the left and roll out the dough to a 50 + 55 cm rectangle. The shorter side should point to you. Then smear the entire dough surface with butter.
  8. With the help of the spatula, you loosen the dough and roll it into a tight roll. Make sure to remove excess flour. Then cut the ends straight and split the roll in half. Then you wrap each half in cling film and put it in the fridge for at least two hours. You can freeze this dough for up to 3 months. A simple Pasteis de Nata recipe.

Then you prepare the cream:

  1. Stir the flour and 75 ml of milk into a smooth dough.
  2. Then bring the sugar, cinnamon stick and water to a boil in a small pan and cook until it reaches 100 °.
  3. In the meantime, bring the rest of the milk to a boil in another pot. You then mix these with the flour mixture.
  4. Remove the cinnamon stick. Then you pour the sugar syrup in a thin stream into the mixture of hot milk and flour. You stir this vigorously. Then add the vanilla extract and stir for one minute until the mixture is warm but not hot. Mix the egg yolk underneath. Then pour the mixture into a bowl and cover with plastic wrap. Put her aside. The pudding will be liquid. You can freeze this up to 3 days.


Next you make the pies:

  1. Preheat the oven to 290 ° C. Take a rolling pin out of the refrigerator and roll it back and forth on a lightly floured surface until it is about two and a half inches thick and 40 cm long. Then you cut them into 2 cm long pieces. Lay a piece of dough with the cut surface down in a coated muffin tin. Then let the dough pieces soften for a few minutes until they can be worked.
  2. Provide a cup of water. In it you keep your fingers crossed. With these you reach into the middle of the dough spiral. Then press it against the bottom of the mold to a dough thickness of about 5 mm. Then you squeeze the dough up the sides until a protruding edge of about 1 cm is created. The dough sides should be thinner than the bottom.
  3. Then you fill each of the dough container 3 / 4 fully with the slightly warm pudding. Bake the pasteis de nata until the edges curl and turn brown. That takes about 8-9 minutes.
  4. Remove the mold from the oven and let the Pasteis de Nata cool in the mold for a few minutes. Then let it cool on a grid until just warm. Then sprinkle the Pasteis de Nata liberally with hail sugar and then with cinnamon. They taste best when served immediately.


Pasteis de Nata recipe
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Do you already know:


Source: own research on site for the Pasteis de Nata recipe. We were invited to this trip by Aptece, Visit Alentejo and the Rota do Peixe. Our opinion, however, remains our own.

Text: © Copyright Monika Fuchs, TravelWorldOnline
Photos: © Copyright Monika Fuchs, TravelWorldOnline

Pasteis de Nata Recipe - Delicious Portugal

Travel expert Monika Fuchs

Monika Fuchs and Petar Fuchs are the authors and publishers of the Food and Slow Travel blog  TravelWorldOnline. They have been publishing this blog since 2005. TravelWorldOnline has been online since 2001. Their topics are trips to Savor, wine tourism worldwide and slow travel. During her studies Monika Fuchs spent some time in North America, where she - partly together with Petar Fuchs - traveled to the USA and Canada and spent a research year in British Columbia. This intensified her thirst for knowledge, which she satisfied for 6 years as an adventure guide for Rotel Tours and then for 11 years as a tour guide for Studiosus Reisen around the world. She was constantly expanding her travel regions, but curiosity still gnawed at her: "What's beyond the horizon? What else is there to discover in this city? Which people are interesting here? What do they eat in this region?" As a freelance travel journalist (her articles have appeared in DIE ZEIT, 360° Canada, 360° USA, etc.), she is now looking for answers to these questions as a travel writer and travel blogger in many countries around the world. Petar Fuchs produces the videos on this blog as well as on YouTube. Monika Fuchs from TravelWorldOnline is among Germany's top 50 bloggers in 2021. Find more Information about Monika and Petar Fuchs here.

12 thoughts too "Pasteis de Nata Recipe - Delicious Portugal"

  1. Last autumn we traveled all over Portugal and the Pasteis da Nata were part of our daily diet. Sooooo delicious. I hope I get it as delicious. Thanks for the recipe.

  2. Looks really delicious! Maybe I'll bake that at the next dorm 'food party' :)

    All the best

    1. Hello Franzi,

      Ui! I'm curious how they taste you. I would be glad, if you tell me this here.

      Best regards,

    1. Hi Lisa,

      then I wish you a good journey. I'm curious how you like it.

      Best regards,

  3. Honestly never heard of Pasteis de Nata, but in any case, the recipe sounds fantastic and the pictures it looks just very delicious. Thanks for the great recipe :)

    1. Hello Michaela,

      it tastes delicious :). I had the Pasteis de Nata for the first time during our trip through the Alentejo. There they are served fresh from the oven at breakfast. Yummy!

      Best regards,

  4. Hey you two,

    Oh, I love the Pasteis de Nata, they just taste pretty damn good. And I have the experience that all guests are always happy when they are offered fresh from the oven. So warm vanilla tart .. no one says no. However, I do not make the dough myself, but simply with puff pastry. This is super fix and tastes great (

    Many greetings ... and now I have to get something sweet out of sheer appetite;)

    Nicole from the travel blog PASSENGER X

    1. Dear Nicole,

      the recipe we have published here is quite similar to the Portuguese one. But easier - and faster - the tartlets are safe to make with finished puff pastry. I'll try your version once, too. We are big fans of this specialty since our visit to Portugal.

      Best regards,

    1. Hello Anke,

      that sounds very tempting. What does that mean?

      Best regards,


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