How to make Pasteles de Belem: Step by step recipe

The iconic Belem Cakes are a traditional Portuguese sweet with a crispy puff pastry base and a creamy custard filling. These little treats are perfect with coffee or as a dessert for any special occasion.

Ingredients (for 12 units):

For the base:
- 1 sheet of chilled puff pastry.
For the filling:
- 500 ml of whole milk.
- 200 g white sugar.
- 6 egg yolks.
- 40 g wheat flour.
- 1 cinnamon stick.
- Zest of 1 lemon (yellow part only).

Elaboration:

Preheat the oven to 200 °C.
Roll out the puff pastry on a clean surface and cut out 12 circles the size of the moulds you will use.
Place the puff pastry circles in muffin tins, fitting them tightly to the sides to form the base.
In a saucepan, heat the milk together with the cinnamon stick and lemon peel until it boils. Remove from the heat and leave to infuse.
In a separate bowl, mix the egg yolks, sugar and flour until smooth.
Remove the cinnamon stick and lemon zest from the milk, and gradually add it to the egg yolk mixture, whisking constantly.
Return the mixture to the pan and cook over medium heat until thickened, stirring constantly.
Fill the pastry tins 3/4 full with the custard cream.
Bake for 20-25 minutes, or until the surface is golden brown with dark spots typical of Belem cakes.
Leave to cool before unmoulding and serving.

Nutritional information (per serving):

Calories: 210 kcal
Proteins: 4 g
Fats: 12 g - Saturated: 6 g
Carbohydrates: 22 g - Sugars: 12 g
Fibre: 0.5 g
Sodium: 50 mg

Additional advice:

Homemade puff pastry: If you have time, you can make your own puff pastry for a more authentic taste.
Infusion: Let the milk infuse longer to enhance the lemon and cinnamon flavour.
Conservation: Store the cakes in an airtight container and consume within 2-3 days.