Pasteis De Nata

Pasteis de nata - Lilie Bakery

A very gourmet pastry, emblem of Portugal: Pasteis de nata! Small flans with lightly caramelized eggs with their crispy puff pastry. Inside, a touch of lemon, cinnamon and vanilla give them this unique flavor, which takes us on a trip to Lisbon...

What you will like with these pasteis de nata

  • flavors : the sweetness of a lightly caramelized egg flan, with a touch of vanilla, lemon and cinnamon, on a pure butter puff pastry…
  • Texture : crispy thanks to the puff pastry which rises in the oven and melts with this egg flan…
  • Difficulty level : it's rather simple to make, like a classic flan. You will need to plan a kitchen thermometer and if you want a result as close as possible to the Portuguese recipe, you will need pasteis de nata molds (failing that, a muffin tin of the same size).
Recipe pastei de nata - Lilie Bakery

How to make pasteis de nata at home?

  1. Roll out the puff pastry into a large rectangle
  2. Roll the dough into a sausage shape and cut small pieces of dough
  3. Darken the dough in each pasteis de nata mold
  4. Make a Sugar Syrup adding lemon peel and cinnamon stick
  5. Whisk flour and milk then heat the mixture
  6. Drizzle the syrup and cool down
  7. Incorporate the egg yolks and vanilla then fill the molds
  8. Bake! And taste your pasteis de nata…

NB: the detailed recipe with the ingredients is given to you at the bottom of the page.

My tips for a successful pasteis

  • take the time to darken the dough well in your molds : little by little with the thumbs, we stretch the dough from the center to the edges of the mold. It becomes quite thin but it will still swell during cooking.
  • to take the lemon peel : use a knife to cut a nice ribbon all around the lemon. Then, with the knife, remove the underside of the bark which is white and very bitter.
  • when pouring the batter into the molds with pasteis de nata : do not fill to the brim, but leave a slight space at the very top because the filling will swell during cooking.
Pasteis de nata recipe - Lilie Bakery

How are pasteis de nata eaten?

The pasteis de nata can be eaten warm after coming out of the oven or cold. They can be eaten plain or sprinkled with cinnamon (as in Lisbon).

If desired, they can also be coated lightly with a syrup, made up of half powdered sugar and half water, which is brought to a boil before use.

Can pasteis de nata be kept?

As it is puff pastry, be aware that pasteis de nata are better on D-Day when they have just been baked. Their base is very crispy, and their heart very melting.

Nevertheless, you can keep them without problem at room temperature 1 or 2 days, or in the refrigerator. To restore their smoothness and crispness for tasting, just put them back in the oven a little bit.

Pasteis de nata traditional recipe - Lilie Bakery

Other recipes to try

If you like gourmet desserts like this, then I advise you to take a look at these other recipes from the blog:

If you make these pasteis de nata, feel free to rate the recipe below and tag @liliebakery on Instagram so I can see your lovely homemade pasteis!

Recipe pasteis de nata - Lilie Bakery
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4.7 on 69 votes

Pasteis de Nata, The Traditional Recipe

Small gourmet flans on a crispy puff pastry... The emblem of Portuguese pastry, to be made very simply at home!
Prep time30 minutes
Cook time15 minutes
Total45 minutes
Recipe type: Dessert, Snack
Cuisine: Mediterranean
Keyword: tart
Yield: 12 pastries


Pasteis De Nata

  • 1 all-butter rectangular puff pastry
  • 310 g semi-skimmed milk
  • 35 g all-purpose flour
  • 200 g granulated sugar
  • 135 g water
  • 1 organic yellow lemon
  • 1 large cinnamon stick
  • 5 egg yolks
  • 0,5 cc natural vanilla extract


  • Cinnamon powder optional
  • or Syrup topping: 40g water + 40g powdered sugar optional


  • Roll out the dough or unroll it on baking paper to obtain a 36 x 30 cm rectangle. Lengthwise, roll the dough on itself into a tight sausage. Just before reaching the end, coat the remaining edge with water with a brush, then finish the roll of dough.
  • With a good knife, remove the uneven ends then cut logs 3cm wide. Place each log cut side up in 8cm diameter pasteis de nata molds (see my equipment above) or, failing that, in muffin molds.
  • To spread the dough in each mold, crush the heart of the log with both thumbs then spread outwards little by little by rotating the mold. It is important not to puncture the dough. Place the filled mussels on a baking sheet and refrigerate for 30 minutes.
  • Wash the organic lemon and remove its rind (without the white part below) in a wide ribbon.
  • In a saucepan, bring the powdered sugar, water, cinnamon stick and lemon peel to the boil, until it reaches 106°, this takes several minutes.
  • In another saucepan, pour the flour and 100g of cold milk. Whisk vigorously to avoid any lumps. Pour in the rest of the milk then heat over low heat, whisking constantly, until the mixture thickens. Then pour into a salad bowl.
  • Pass the sugar syrup through a sieve to remove the bark and the cinnamon stick then pour this syrup in several times into the flour mixture, whisking well between each addition. Leave to cool to around 37°.
  • Preheat the oven to 250 ° traditional heat.
  • Incorporate the egg yolks and vanilla, whisking the mixture little by little so that it is homogeneous and without lumps. Pour the batter into a container with a spout (easier to fill the moulds).
  • Fill each mold with the preparation, making sure to leave a small empty space at the top. When the oven is hot, bake for 15 to 16 minutes. The pasteis de nata should visibly swell and take on their characteristic hue.
  • Take out of the oven, 3 options: taste them plain warm or cold, or sprinkled with a little cinnamon like in Lisbon, or coated with a sugar syrup (to do this: bring sugar and water to the boil), know that this 3rd option is the sweetest.


Pasteis de nata are best on D-Day when freshly baked.
You can keep them at room temperature for 1 or 2 days, or in the refrigerator. 
To give them back their smoothness and crispiness, simply put them back in the oven a little bit.
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)
12th January 2023
26th January 2023



  1. Reply


    27th February 2023

    5 stars
    Tested this weekend and totally validated! They really look like those tasted in Lisbon
    I made them using my homemade puff pastry
    A delight

    • Reply

      Lilie bakery

      27th February 2023

      Thank you Christine! I'm really happy that you like these pasteis de nata! See you soon :)

  2. Reply


    24th May 2023

    Hello !
    Thanks for the recipe ! Should we butter the molds?
    thank you in advance

    • Reply

      Lilie bakery

      26th May 2023

      Hello Sandigliane, no it is not necessary to butter them knowing that the dough already contains a lot of butter. See you soon :)

  3. Reply


    3th June 2023

    5 stars
    Thank you very much, I'm going to test the recipe today because I really want to after seeing the program on the 5 on Portugal and Portuguese recipes.

    • Reply

      Lilie bakery

      14th June 2023

      Hello Marie-Claire, you're right, it's the taste of Portugal that we bring home with these Pasteis! See you soon :)

  4. Reply


    July 6, 2023

    5 stars
    Delicious but the cream disappeared during cooking!! how come?

    • Reply

      Lilie bakery

      July 7, 2023

      Hello Florence, no idea because this has never happened to me! If you look at my second photo in the article, you can see the cut of the pasteis de nata as you should get it: you can clearly see the layer of creamy filling and the puff pastry around it. You have to check your quantities of ingredients and their quality. In any case, a garnish cannot disappear, it must have gone somewhere :) See you soon

  5. Reply


    July 10, 2023

    5 stars
    Excellent recipe. Thank you so much.

    • Reply

      Lilie bakery

      July 11, 2023

      Thank you very much Maggy for your feedback! See you soon :)

  6. Reply


    September 9, 2023

    4 stars
    Hello, thank you for the recipe! However, mine remained swollen, they looked like muffins. Do you have any idea what could have happened? I used the right dosages and put my oven in traditional mode. I don't know what it could come from...

    • Reply

      Lilie bakery

      September 13, 2023

      Hello Cindy, pasteis de nata swell when cooked, this is normal because of the eggs they contain. However, out of the oven, they deflate on their own to take on their characteristic appearance (which you see in my photos). I don't see why yours remained swollen... It's a mystery! Maybe the molds were too full? See you soon :)

  7. Reply


    September 13, 2023

    5 stars
    The recipe is excellent! My husband loved it and we had never tasted these little wonders before
    A very nice discovery!!
    Thanks for the recipe

    • Reply

      Lilie bakery

      September 13, 2023

      Thank you Myriam for your feedback! See you soon :)

  8. Reply


    September 22, 2023

    Very good recipe!
    Is it possible to prepare the flan on D-1 and assemble it on D-day?
    Thanks for the recipe

    • Reply

      Lilie bakery

      September 22, 2023

      Hello Manon, thank you for your feedback! I advise you to do everything on the same day to get optimal results. They keep well for 2 days. See you soon :)

  9. Reply


    8th October, 2023

    5 stars
    A very beautiful and good recipe. To make the recipe easier I used a marcato type fresh dough sheeter to roll the pasta. Faster than with fingers and more precisely for thickness 5 the dough is quite thin

    • Reply

      Lilie bakery

      10th October, 2023

      Thank you Didier for your feedback! See you soon

  10. Reply


    21th October, 2023

    Thank you for this lovely delicious recipe.
    After tasting… god it’s too sweet I’m thinking of dividing it by three at least….

    • Reply

      Lilie bakery

      23th October, 2023

      Hello Alexandra, in my recipes, I adjust the sugar as best as possible so that it is not too sweet. If you are very sensitive, in fact you can reduce it slightly, but be careful: the sugar contributes to the melting of the pasteis and the final taste. If you reduce it too much, you will have less fondant and a stronger eggy taste. See you soon :)

  11. Reply


    2th January 2024

    beautiful and good, easily unmold……. but too many dishes lol. see you soon

    • Reply

      Lilie bakery

      8th January 2024

      Thank you Chantal, baking requires a lot of washing up afterwards – this is the case for all recipes in general! :)

  12. Reply


    28th January 2024

    4 stars
    Very good recipe!
    However, I was not completely able to remove the lumps.
    Does this happen often?

    • Reply

      Lilie bakery

      1th February 2024

      Thanks Oleesha! For lumps, you must follow the recipe by first adding a little milk, then the rest, especially whisking vigorously. If you still have trouble with lumps, next time, add less milk at the start (just enough to dilute the flour) and add the remainder later. See you soon :)

  13. Reply

    Wilmus Anne - Mary

    March 12, 2024

    Hello, can we frozen them?

    • Reply

      Lilie bakery

      March 19, 2024

      Hello Anne-Marie, I do not recommend freezing because it will be less good once defrosted (taste and texture) than if you eat them freshly made. It would be a shame ! See you soon :)

  14. Reply

    March 24, 2024

    5 stars
    Great recipe. Thank youiiiiii. I've made it several times and each time it's a delight. I just reduced the sugar so I was able to add a little syrup at the end of cooking without it being too sweet. I added a touch of salt which is naturally a flavor enhancer. I recommend this

    • Reply

      Lilie bakery

      March 29, 2024

      Thank you very much Lisa! I'm glad you like the recipe. To reveal the taste, salt is very good, as is a touch of vanilla (I use it very often in baking). See you soon :)

  15. Reply


    April 26th

    4 stars
    Thank you for this beautiful recipe made twice but with the same problems:
    The appliance overflows and boils and I haven't browned the little flans after 15 minutes, they remain desperately pale. I tried with the rest of the mixture in a small ramekin for just 15 minutes and grill right after and it was better. But not perfect!
    I think I'm going to try 50 minutes at 180° like a flan in France... :-) When I make them it's perfect.
    Taste-wise, however, it’s excellent…
    Thank you again, I will continue my tests.

    • Reply

      Lilie bakery

      April 30th

      Hello Vincent, what you are describing to me is a problem linked to cooking in your oven. They are all different, and we cannot give a universal cooking time. I always advise adapting cooking times to your own equipment. If the taste is excellent then I'm delighted! See you soon :)


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