Pastel de Belém

Pastel de Belém

60 min

30 servings


300gr of wheat flour Familia Venturelli;
250gr of margarine;
how much salt is enough;
how much water is enough;

500gr of cream;
9 units of egg yolk;
10 tablespoons of sugar;

Preparation mode


Mix the flour, salt and water. Knead the dough until it becomes homogeneous.

Divide the margarine into 3 portions. Roll out the dough, spread 1/3 of the margarine over it and roll it up like a rug.

Repeat this operation two more times, until the margarine is finished. At the end, let it rest for 20 minutes.

Then cut the dough into 2 cm thick squares, and place each square on a smooth shape suitable for madeleines or muffins.


Put the egg yolks beaten with the sugar and the cream in a water bath until the mixture thickens.

Let it warm and place a spoon (dessert) of the preparation inside each mold.
Place in the oven until cooked and toasted. They can be eaten warm or cold.

Tip: To make it easier, you can use the same process, covering a large shape and making a pie; you should try not to make the dough too thick, because the thinner, the more delicious.

Products used

  • Venturelli Wheat Flour

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