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A close-up high-angle shot of freshly baked Pastel de Nata tarts on a rustic wooden table, featuring golden puff pastry crusts and caramelized creamy custard centers, dusted with cinnamon. View Ingredients
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Ingredients
  • Puff Pastry: 1 rectangular roll (or 1 standard frozen puff pastry sheet, thawed)
  • Whole Milk: 250 ml (1 cup plus 1 tbsp / 8.5 fl oz)
  • Lemon Zest: Zest of 1 organic lemon (large strips, not grated)
  • All-Purpose Flour: 30 g (¼ cup / 1 oz)
  • Granulated Sugar: 150 g (¾ cup / 5.3 oz)
  • Water: 75 ml (⅓ cup / 2.5 fl oz)
  • Egg Yolks: 4 large yolks
  • Ground Cinnamon: To taste (for dusting)
  • Butter: Unsalted, as needed (for greasing the pan)

Easy Pastel de Nata Recipe (Portuguese Custard…

Pastel de Nata (or pastéis de nata) are iconic little baked treats from Portugal, featuring a flaky puff pastry crust and…

  • 09/12/2025
(5 / 5)
View Ingredients
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Ingredients
  • 400 gr. Giant Fusilli Pasta (≈ 14 oz / about 5 cups dry pasta)
  • 400 gr. Spinach (≈ 14 oz / 6 cups packed fresh spinach)
  • 100 gr. Mozzarella (≈ 3.5 oz / ¾ cup diced)
  • 40 gr. Parmesan Cheese (≈ 1.4 oz / ½ cup grated)
  • Salt to taste
  • Butter as needed
  • ½ L Milk (≈ 500 ml / 2 cups)
  • 50 g Flour (≈ 1.8 oz / 6 tbsp)
  • 50 g Butter (≈ 1.8 oz / 3.5 tbsp)
  • Salt to taste
  • Optional: black pepper & nutmeg

Giant Fusilli with Spinach and Béchamel Sauce

The creaminess of spinach and mozzarella combined with the delicate flavor of homemade béchamel transforms this dish into a true delight—loved…

  • 01/12/2025
(5 / 5)
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