Nata pastries

Ingredients for 1 servings:

• 1 pack of puff pastry, frozen
• ½ liter of milk
• 275 g sugar
• 35 g flour
• 1 pinch of salt
• 1 tsp butter
• 1 egg(s)
• 5 egg yolks
• 1 packet of Bourbon vanilla sugar
• Cinnamon

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Portuguese Christmas pies, makes 12.

Makes 12: Thaw the puff pastry, stack the individual sheets on top of each other, and roll them out into a rectangle approximately 40 x 20 cm. Roll the dough up starting at one of the short sides. Chill the roll in the freezer until very firm but not frozen. Cut the pastry roll into approximately 1 cm thick slices and line small baking cups with the pastry slices. Custard tart cups or the wells of a muffin tin are good options. Bring the milk and butter to a boil in a saucepan. When the milk boils, add the flour mixed with sugar and salt, stirring vigorously. Bring to a boil briefly, then remove from the heat and let cool slightly. Stir in the egg, egg yolks, and vanilla sugar. Place on the puff pastry in the baking cups and bake in a preheated oven at 225 to 250 °C for 8 to 10 minutes. Don’t exceed this time, as the filling might overflow. The tops of the pies should be very dark, almost black. Sprinkle with a little cinnamon just before eating. Tip: These pies always taste great!