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The store bought stuff is all wrong.
It's a unique pastry, that I've yet to completely perfect, which has elements of puff, filo, and short...
So damn hard, but in making mistakes you get to eat a lot of delicious custard.
Also, the custard is much less sugary than trad English ones, and may have cinnamon infused in it, thiugh I understand this to be controversial.I don't like the taste of canel, but I admire greatly the baking challenge of them!
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lynx
Do any of you guys make pastel de nata or just buy them?
When making then is it just puff pastry, either bought or home made and then custard?
Any hints or tips?