I was just in Portugal. Visited Pasteis de Belem. OMG!! They are so good!! Outside is so flaky and crisp. Inside is so soft and not too sweet. Indescribably good.
This is one of my favorite pastries! I've been afraid to try them but you broke it down with clear instructions that I think I can pull it off. Thanks 😊. Off to see if you have a rice pudding recipe posted.
I am a Portuguese living in England, so I can't physically go to the place to get it any time soon. So, thank you so much! I will definitely try it and you just won a new subscriber.
I've made another recipe several times now and that recipe calls for allowing the butter to come fully to room temperature so it's easily spreadable. I still get shatteringly crisp pastry and it's much easier to work with on very fragile thin sheets of dough. What you don't want to do is heat it to melt it. But very soft butter warmed to room temperature by just letting it sit out still makes perfectly good puff pastry dough.
Just wanna say that I looked through your channel and you have some pretty great recipes and you're a pretty skilled cook. Hopefully the channel picks up more, you definitely put out good content
I dont mean to be so offtopic but does someone know of a trick to get back into an instagram account? I was stupid lost my account password. I would love any help you can offer me.
@Enzo David thanks so much for your reply. I found the site on google and im in the hacking process now. Looks like it's gonna take a while so I will reply here later when my account password hopefully is recovered.
I made these yesterday and OMG are these amazing. Since we are only a household of two, I was wondering if you can give me some tips on how to store these the best way. I do not want these to go bad, because so much work out and kill them. Thank you so much for the great recipe.
I wish I knew of a way to help. I you can refrigerate them for a week or freeze them. But there’s just no way to get that fresh out of the oven crispy shell after they have been defrosted. 🍻
@@JustCookwithMichael thank you very much for your response. I figured that I would lose that crispiness but I guess that’s the price we pay if we need to somehow preserve it for at least a few days. Again, thank you very much for your response.
My first choice would be to use a frozen premade puff pastry dough. But I do believe you can use a croissant dough because I believe croissant dough is the same as puff pastry, except it also is made with yeast. 🍻
i remember when i was a kid i loved going to my grandmothers house she made the absolute best natas and im not just saying that bc she's my granda being Portuguese i have ate my fair share of natas to put it lightly from many different places and there's been some close one to my grandma but i will stand on my bold claim i would go to her house she would give us fresh natas and she would give us a spoon to eat the filling first the the pastry but now that im older and a veteran of eating natas their is only one right way to eat them and thats eating it in one bite thats how i eat them just putt the whole thing in my mouth
Yes. In the video I made some with my homemade puff pastry and some with store-bought. No matter which one you use, you have to roll it up into a tube/log then cut out small cross sections. When you press it into the molds it should only be about one to two millimeters thick.
Man I have tried 3 times to make these . I’ve even spent hours making my own puff pastry . But somehow I just CANNOT get the pastry to stop puffing up so much in the tins. I push them down real thin . Still, they puff up too much at the base
Broooooooooo…. How could you make this entire video explaining in great detail how to make this wonderful dish and you didn’t give us the satisfactory crunch… Why didn’t you eat it? I hate it here.
I was just in Portugal. Visited Pasteis de Belem. OMG!! They are so good!! Outside is so flaky and crisp. Inside is so soft and not too sweet. Indescribably good.
I've just eaten 5 of these darlings straight off the bat!
This is one of my favorite pastries! I've been afraid to try them but you broke it down with clear instructions that I think I can pull it off. Thanks 😊. Off to see if you have a rice pudding recipe posted.
I made these for Christmas Eve and they were excellent! I've been asked to make them again next year.
I am a Portuguese living in England, so I can't physically go to the place to get it any time soon. So, thank you so much!
I will definitely try it and you just won a new subscriber.
I can buy them in the fresh bakery section in lidl
I've made another recipe several times now and that recipe calls for allowing the butter to come fully to room temperature so it's easily spreadable. I still get shatteringly crisp pastry and it's much easier to work with on very fragile thin sheets of dough. What you don't want to do is heat it to melt it. But very soft butter warmed to room temperature by just letting it sit out still makes perfectly good puff pastry dough.
Just wanna say that I looked through your channel and you have some pretty great recipes and you're a pretty skilled cook. Hopefully the channel picks up more, you definitely put out good content
Thank you, that's great to hear and motivates me to keep on going!
I appreciate that!
I dont mean to be so offtopic but does someone know of a trick to get back into an instagram account?
I was stupid lost my account password. I would love any help you can offer me.
@Torin Carl instablaster =)
@Enzo David thanks so much for your reply. I found the site on google and im in the hacking process now.
Looks like it's gonna take a while so I will reply here later when my account password hopefully is recovered.
@Enzo David It worked and I finally got access to my account again. I'm so happy:D
Thank you so much you saved my account!
I made these yesterday and OMG are these amazing.
Since we are only a household of two, I was wondering if you can give me some tips on how to store these the best way. I do not want these to go bad, because so much work out and kill them. Thank you so much for the great recipe.
I wish I knew of a way to help. I you can refrigerate them for a week or freeze them. But there’s just no way to get that fresh out of the oven crispy shell after they have been defrosted. 🍻
@@JustCookwithMichael thank you very much for your response. I figured that I would lose that crispiness but I guess that’s the price we pay if we need to somehow preserve it for at least a few days. Again, thank you very much for your response.
Could you use crescent roll dough?
My first choice would be to use a frozen premade puff pastry dough. But I do believe you can use a croissant dough because I believe croissant dough is the same as puff pastry, except it also is made with yeast. 🍻
great
i remember when i was a kid i loved going to my grandmothers house she made the absolute best natas and im not just saying that bc she's my granda being Portuguese i have ate my fair share of natas to put it lightly from many different places and there's been some close one to my grandma but i will stand on my bold claim i would go to her house she would give us fresh natas and she would give us a spoon to eat the filling first the the pastry but now that im older and a veteran of eating natas their is only one right way to eat them and thats eating it in one bite thats how i eat them just putt the whole thing in my mouth
Thanks for sharing your story. I’ll have to try that - one bite!🍻
Hi are you from NJ?
Hi, happy to see you are enjoying the videos. I am from Northern California. 🍻
Can you use ready made puff pastry from the grocery store?
Yes. In the video I made some with my homemade puff pastry and some with store-bought. No matter which one you use, you have to roll it up into a tube/log then cut out small cross sections. When you press it into the molds it should only be about one to two millimeters thick.
They are delicious! I made some, they disappeared in seconds.
Is the cinnamon optional? My wife is allergic to it 😣
Yes, cinnamon is optional. You could always sprinkle it on top for those that are not allergic after it is cooked.
@@JustCookwithMichael thank you 😊
Man that’s looking very much nice! Why didn’t you cut out inside!!!
I won't watch these now, or will start to drool
Man I have tried 3 times to make these . I’ve even spent hours making my own puff pastry . But somehow I just CANNOT get the pastry to stop puffing up so much in the tins. I push them down real thin . Still, they puff up too much at the base
These are my favourite with an espresso (bica) delicious 😋 great vid as always! My latest content out of you have a second 🤙🏽😀
Thank you! Will do!
@@JustCookwithMichael thanks really appreciate it ! Loving your videos great work
Broooooooooo…. How could you make this entire video explaining in great detail how to make this wonderful dish and you didn’t give us the satisfactory crunch… Why didn’t you eat it? I hate it here.