Brazilian Pastel De Queijo Cheese Pastries Recipes

BRAZILIAN PASTEL DE QUEIJO (CHEESE PASTRIES)

Steps:

• In a large bowl, mix together 3 ½ c flour and salt. Add the water, egg, oil, vinegar, and alcohol to the flour mixture and mix well. Once the dough starts to come together, transfer it to a floured surface and knead until the dough is very smooth and elastic (5-7 minutes), adding extra flour as needed to keep the dough from sticking to your hands or the counter.
• Cover the dough with a tea towel and let rest for 30 minutes - 1 hour.
• Divide the dough in half. Roll out one half as thinly as you can (aim for 1-2 mm thick).
• Using a round cookie cutter (we used a 3 ½ inch cutter), cut circles in the dough.*
• Place a couple cubes of cheese in each round of dough.
• Fold the dough over the filling to create a half circle. Press the edges of the pastel tightly closed using a fork, to seal the filling in. (If you are having trouble getting the edges to seal, or if your dough has set out for a while and started to dry, simply dip your finger in some water and use it to moisten the edges of the dough.)
• Continue rolling out the dough and filling it, until all the dough has been used. Heat a deep skillet (or saucepan) with enough oil to cover the pastéis (roughly 1-2 inches). Heat the oil to around 350F, but not smoking.
• Fry the pastéis until golden and crispy, turning once, being careful not to over-crowd your cooking oil. Frying time will vary depending on how hot your oil is, but it should take from around 1 - 3 minutes a side.
• Transfer the pasteis to a paper towel-lined plate and serve as soon as possible!

BRAZILIAN CHEESE BREAD (PãO DE QUEIJO)

Steps:

• Heat the oven to 220C/200C fan/gas 7. Oil or butter a baking sheet and set aside.
• Heat the milk, butter and salt in a medium saucepan and bring to a boil. Remove from the heat and add the tapioca flour. Stir vigorously, then leave to cool a little.
• Pour the dough into a standing mix to beat the dough until its cool, or use a wooden spoon and beat by hand. Beat the eggs in one at a time, waiting until each is completely incorporated before adding the next. When the dough is glossy and mixed, add the parmesan. Beat again until mixed.
• Spoon the dough onto the baking sheet in 1 tbsp balls, 5cm apart. Bake for 30 mins until crisp and golden. Remove from the oven and eat while still warm.

PORTUGUESE CUSTARD TARTS (PASTEIS DE NATA)

Steps:

• Combine flour, salt, and cold water in a bowl. Mix with a wooden spoon until dough just comes together and pulls away from the sides of the bowl. Dough should be sticky; adjust with more flour or water to achieve what's shown in the video.
• Transfer dough onto a well floured surface. Dust a little more flour over the top. Knead for a minute or two to form a round. Cover and let rest for 15 to 20 minutes.
• Roll dough into a square about 1/8 inch thick, dusting with flour as necessary; dough should still be sticky.
• Spread 1/3 of the butter over 2/3 of the square using a silicone spatula, leaving a 1/2 inch border. Flip the unbuttered side over the middle of the square and fold the opposite end over it like a letter. Straighten the edges as needed.
• Turn dough with a bench scraper to unstick it from the counter; dust with flour. Flip and sprinkle more flour on top. Roll dough into a 1/8-inch-thick rectangle, carefully stretching edges as needed. Spread another 1/3 of the butter over 2/3 of the dough. Fold into thirds. Transfer onto a lined baking sheet and freeze until butter is slightly chilled, about 10 minutes.
• Sprinkle dough with flour and roll into a square a little over 1/8 inch thick. Spread remaining butter over the dough, leaving a 1- to 1 1/2-inch border on the top edge. Dip your finger in water and lightly moisten the unbuttered edge. Roll dough into a log starting from the bottom edge. Dust with more flour and polish the ends as needed. Seal with plastic wrap and refrigerate at least 2 hours, preferably overnight.
• Combine sugar, 1/4 cup plus 1 tablespoon water, cinnamon, and lemon zest in a pot. Boil over medium heat, without stirring, until syrup reaches 210 to 215 degrees F (100 degrees C). Remove from heat.
• Preheat oven 550 degrees F (288 degrees C). Grease a 12-cup muffin tin.
• Whisk flour, salt, and cold milk together very thoroughly in a cold pot. Cook over medium heat, whisking constantly, until milk thickens, about 5 minutes. Remove from heat and let cool for at least 10 minutes.
• Whisk egg yolks into the cooled milk. Add the sugar syrup and vanilla extract. Mix until combined. Strain custard into a glass measuring cup.
• Unwrap the dough and trim any uneven bits on the ends. Score log into 12 even pieces using a knife; cut through.
• Place a piece of dough in each muffin cup. Dip your thumb lightly in some cold water. Press thumb into the center of the swirl; push dough against the bottom and up the sides of the cup until it reaches least 1/8 inch past the top. Fill each cup 3/4 of the way with custard.
• Bake in the preheated oven until the pastry is browned and bubbly, and the tops start to blister and caramelize, about 12 minutes. Cool tarts briefly and serve warm.