Maybe you’ve wondered why I’ve been so rare lately? This was partly because I had a lot to do before Christmas and that I have been allowed to play the nurse for two crazy children and a grumpy man at home for two weeks … there’s really nothing to get you! I hope you see me?
But I have made it really nice this weekend with my almost restored family. We cooked and baked, spent a lot of time outdoors in the sun and when it got dark I infected my four-year-old daughter with a new virus – Hama-Perlen (also known in Germany as “Bügelperlen”!). We’ve already ironed out a few sample hearts for Valentine’s Day 😉
I do not want to withhold the recipe for the incredibly delicious Pasteis Nata that I baked this weekend. I love it very much, with this crispy puff pastry and the creamy vanilla filling! This time a variant with apple and cinnamon, very wintry:
From a packet of fresh, finished puff pastry, cut out twelve circles with a glass or a cup and place them in the greased and lined baking sheets of a muffin tin. Refrigerate.
Peel, core and grate two large sour apples . Boil the juice of half a lemon with two tablespoons of butter and three tablespoons of sugar . Once the sugar has melted, add the grated apples and simmer for a few minutes.
Meanwhile, boil 250ml of milk with a sliced and scraped vanilla pod . Add 150g of sugar, a tablespoon of flour and a pinch of salt . Remove boiling milk from the heat and stir in the sugar flour mixture. Boil briefly again. Allow to cool for five minutes and stir in whisk 1 whole egg and three egg yolks.
Drain the apples in a sieve, collecting the liquid. First apple, then fill vanilla mass in the puff pastry baskets. Bake at 200 ° C for about twenty minutes. Then remove and brush with apple juice. Sprinkle with almond flakes and briefly in the oven until the almonds are lightly browned.
Dust with powdered sugar and lukewarm with a Galao (Portuguese milk coffee) enjoy!