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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Portuguese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a mixing bowl, sift together the flour and dry milk. Add the shortening, salt, the one whole egg, and water together and mix until it forms into a smooth ball. Chill in the refrigerator for 30 minutes. | 2. While the pastry is chilling, bring butter out to start warming to room temperature and boil the sugar and water to make a syrup. Cool and set aside. Cut the room temperature butter into very thin slices. | 3. When ready, roll dough out on a floured surface into a big rectangle and arrange butter pieces on one half of the dough. Fold dough over the butter pieces and press with hands to seal both pieces together. Using a rolling pin, roll as thin as you can. Sprinkle top with a little flour, cover with plastic wrap and let rest for 30 minutes. | 4. Turn dough a quarter turn, fold into thirds and roll out again as thin as you can. Cover with plastic wrap and let rest for 30 minutes. Repeat this four times. | 5. When you have completed the above four roll-outs, roll the dough for the last time into a large rectangle and fold onto itself like you would for making cinnamon rolls. Let the pastry rest in the refrigerator for about 30 minutes. | 6. While the pastry is resting, combine the cream and the milk and bring to a boil. In a bowl, whisk the sugar with the egg yolks until the mixture is pale, about 2 minutes. Very slowly, pour the hot cream mixture into the egg mixture while whisking constantly. Strain out any cooked egg pieces and set mixture aside. | 7. Preheat oven to 400 degrees F Butter and flour a twelve cup muffin pan. | 8. Cut twelve 1/2 inch thick slices from the rolled up dough (about 1 ounce each). Store the rest of the dough in refrigerator or freezer for later use. | 9. Wet your fingers with cold water and shape each slice into a disc big enough to line a muffin cup. Line the muffin cups and fill with egg mixture about 3/4 full (about 3 tbsp per muffin cup). | 10. Bake at 400 degrees F for 20 minutes, until brown spots appear on the surface of the filling. Remove from oven and brush gently with syrup. Return to the oven until the top is caramelized. Cool slightly on rack. | 11. If you can, eat while hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
flour	2 1/2	cups		1445.7	316.5135	23.5025	5.609
milk	1	tablespoon	powdered	34.5	0.831	0.3435	3.576
vegetable shortening	2	tablespoons	non-hydrogenated chilled	230.4	0.0	0.0	25.6
salt	1/4	teaspoon		-	-	-	-
egg	1			71.5	0.36	6.28	4.755
ice water	1/3	cup		0.0	0.0	0.0	0.0
butter	3/4	cup		1026.0	47.141999999999996	32.058	86.4
sugar	1/2	cup		402.99	100.79799999999999	0.0	0.0
egg yolk	8			437.92	4.8824	21.5696	36.0944
milk	1/2	cup		74.42	5.8316	3.843	3.9894
heavy cream	1/2	cup		204.0	1.6440000000000001	1.704	21.648000000000003
sugar	1/2	cup		402.99	100.79799999999999	0.0	0.0
water	1/2	cup		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.