If there’s one bite of pastry that can transport you straight to the narrow cobbled streets of Lisbon with a single crunch, it’s the legendary Pastel de Nata. I still remember the first time we had one—fresh out of a little bakery tucked away behind an old church in Alfama. The custard was warm, the top caramelized like the finest crème brûlée, and the pastry… oh, the pastry! It shattered like thin glass into buttery flakes in our mouths. We had to learn how to make them ourselves—and now, it’s our weekend tradition. This recipe is the result of years of tweaking and testing until we found the perfect balance of sweet, creamy, and crisp.
Once you try making these at home, no store-bought version will ever come close. Plus, the aroma that fills your kitchen? Utterly divine. This is not just a recipe—this is a ritual.
Preparation Time:
Total time: About 1 hour 30 minutes
Prep time: 30 minutes
Chill time: 20 minutes
Bake time: 25–30 minutes
Serves: 12 pastries
Difficulty: Medium
The necessary ingredients (possible in all kinds of variations)
Here’s what we usually use to make a dozen small pieces of heaven:
For the pastry (if homemade, or use store-bought puff pastry):
1 sheet of puff pastry (250–300g), thawed if frozen
Butter, for greasing
For the custard filling:
300ml whole milk
250ml water
250g white sugar
40g all-purpose flour
6 egg yolks (yes, just the yolks—it’s what makes the magic)
1 cinnamon stick
Peel of 1 lemon (just the yellow part, avoid the bitter white pith)
1 tsp vanilla extract (optional, but we love the added depth)
To serve (optional but traditional):
Ground cinnamon
Powdered sugar
Before we jump into the method, let’s talk about how to tweak this recipe for different diets.
If you’re looking for a vegan version, swap the milk for full-fat coconut milk or almond milk and use cornstarch in place of the egg yolks (about 1 tbsp per yolk). Use vegan puff pastry—many store-bought ones are naturally vegan!
For a gluten-free twist, simply use gluten-free puff pastry (readily available in many health food stores) and substitute the flour with a 1:1 gluten-free baking flour mix.
The steps of preparation (possible in all kinds of variations)
Let’s dive into the golden heart of this experience—baking them ourselves! You’ll be surprised how meditative it becomes.
Roll out your puff pastry sheet on a lightly floured surface and gently roll it into a tight log, like a cinnamon roll spiral.
Slice the log into 12 equal pieces and place each one cut-side down into a well-buttered muffin tin.
Use your thumbs to press and spread each slice into the base and up the sides of the muffin molds, creating thin pastry cups. Place the tray in the fridge while preparing the custard.
In a saucepan, mix the flour and a bit of the milk into a smooth paste, then slowly whisk in the rest of the milk until smooth.
Add the lemon peel and cinnamon stick, and bring to a simmer over medium heat, whisking constantly until thickened slightly. Remove from heat.
In a separate saucepan, bring the water and sugar to a boil. Let it boil undisturbed for 3 minutes to form a syrup.
Remove the lemon peel and cinnamon from the milk mixture, then slowly whisk in the sugar syrup.
Let the mixture cool for about 5 minutes, then whisk in the egg yolks and vanilla extract until fully combined.
Preheat your oven to the highest setting—ideally 250°C (482°F) or even higher, with a baking steel or stone if you have one.
Pour the custard mixture into the chilled pastry shells, filling each about ¾ of the way.
Bake for 25–30 minutes, until the tops are blistered and dark spots appear on the custard (like a crème brûlée). The pastry should be golden and crisp.
Let cool for 5–10 minutes before removing from the tin, then dust generously with cinnamon and powdered sugar.
Now that you’ve mastered the basic version, let’s talk about all the good this delightful pastry brings to your body.
Nutritional benefits
Rich in protein thanks to the egg yolks, which support muscle repair and hormone health.
Good source of calcium from the milk, helping to strengthen bones and teeth.
Cinnamon may help regulate blood sugar and has anti-inflammatory properties.
Lemon peel contains antioxidants and adds natural fragrance without any additives.
Portion control-friendly—each tart is small and satisfying, making it easier to enjoy mindfully.
But wait—we’re not done! You can easily play with this recipe to make it uniquely yours.
Possible additions or upgrades
Add a splash of Port wine or orange liqueur to the custard for a grown-up twist.
Use vanilla bean paste instead of extract for extra aromatic flavor.
Replace lemon peel with orange zest for a slightly sweeter, more floral custard.
Top with toasted almond flakes before baking for a nutty crunch.
Add cardamom to the milk for a Middle Eastern-inspired note.
Drizzle with salted caramel before serving for a decadent dessert.
Serve with a scoop of vanilla ice cream or a dollop of whipped cream for full indulgence.
Frequently Asked Questions
Can I use store-bought puff pastry?
Absolutely! We do it often for convenience. Just make sure it’s all-butter puff pastry for best results.
Do I have to use a muffin tin?
No, you can use a Pastel de Nata-specific metal tray, but a muffin tin works perfectly well.
Why do I need to roll the puff pastry into a log?
That method helps create the signature spiraled, flaky crust when baked.
Can I prepare the custard in advance?
Yes! You can keep it in the fridge for up to 2 days before assembling and baking.
Can I freeze Pastel de Nata?
They’re best fresh, but you can freeze them and reheat in a hot oven for a few minutes.
Is this recipe traditional?
This version stays very close to the classic Portuguese method, but with a few optional twists.
What’s the best way to get those dark spots on top?
High oven heat is key. A broiler for the last 1–2 minutes can help too—just watch closely!
Can I reduce the sugar?
Yes, you can reduce it slightly, but the caramelized top might not form as well.
Can I make these in an air fryer?
Yes! Preheat your air fryer to 200°C (392°F) and bake for 12–15 minutes, checking for doneness.
What’s the best drink to pair with them?
We love them with strong espresso or a glass of port wine for a true Portuguese experience.
These Pastéis de Nata have become a cherished tradition in our home. There’s something almost magical about baking them together and then sitting down with warm pastries, a little cinnamon in the air, and coffee brewing in the background. We truly hope they bring a little of that joy to your kitchen, too.
Please share this recipe with your friends, family, or anyone who loves pastries. Spread the joy of baking and let’s keep this beautiful tradition alive—one blistered custard tart at a time.
