Delicious Pastéis de Santa Clara Recipe
Ingredients
Directions
- Add butter and water into the flour, then knead until you get a smooth dough.
- Place in a bowl and cover with a plastic wrap and refrigerate.
- Add the sugar and water to a saucepan, then bring to a boil without stirring, until syrupy.
- Then, add the almonds and the yolks you've previously whisked and stir until you get a thick paste.
- Remove the dough from the refrigerator, and roll it out very thin, about 1/8-inch in thickness.
- Cut out circles in the dough with a 3-inch cutter.
- Place a teaspoon of the almond filling in the center of each circle, then fold, and seal with water.
- Brush the pastries with an egg wash, then bake at 200°C or 400°F for 20 minutes or until golden.
- Take out of the oven and while still hot and roll in powdered sugar.
Adapted from a Recipe by: tasteatlas.com
Frequently Asked Questions
Can I substitute the ground almonds with another type of nut or flour?
Yes, you can substitute ground almonds with ground hazelnuts or walnuts if desired. If you have nut allergies, you could use ground sunflower seeds or even a flour like almond flour; however, it may change the texture and flavor slightly.
How should I store leftover Pastéis de Santa Clara?
To store leftover Pastéis de Santa Clara, keep them in an airtight container at room temperature for 1-2 days. For longer storage, you can refrigerate them for up to a week, or freeze them for up to 3 months. Just be sure to let them come back to room temperature before serving.
What should I do if the dough is too crumbly and doesn’t hold together?
If your dough is too crumbly, it may need a bit more moisture. Try adding an additional teaspoon of ice water and knead again until the dough holds together. Be careful not to overwork the dough, as that can lead to a tougher pastry.
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Comments (4)
I just want to make sure I do it correctly