Pastries from Belém

Ingredients for 4 servings:

• 125 g flour
• 125 g butter
• 5 tbsp water
• 1 pinch of salt
• 2 egg yolks
• 1 egg(s)
• 1 tbsp flour
• 1 tbsp sugar
• 1 tsp vanilla sugar
• 250 ml milk
• 1 pinch of lemon(s) – zest, grated
• 1 pinch of cinnamon
• 1 pinch of salt

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Tartlets from Bélem

Sift the flour and knead it into a firm dough with a teaspoon of butter, 5 tablespoons of very cold water, and a pinch of salt. Roll it out thinly and place the remaining butter (it must be the same temperature as the dough) in the center. Fold the dough over both sides, roll it out, turn it over, and roll it out again in the opposite direction. Let it rest for 20 minutes. Repeat the rolling and resting process three times. Chill the puff pastry for another 30 minutes before use. Bring the milk to a boil. Mix the remaining ingredients until smooth and whisk in the boiling milk. Stir in a double boiler or over low heat until thick. Roll out the puff pastry thinly. Line tins with it and pour in the cooled filling. Cover the tops of the pie with a pastry lid. Bake in a preheated oven at high heat for about 20 minutes. Serve warm as a dessert or with coffee.