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Vegan Pastéis de Nata

Today we are going on a trip to Portugal. The delicacy that we would like to present to you today is one of the most famous Portuguese desserts.

Pastèis de Nata
Vegan Pastéis de Nata

In the original recipe, the cream is made from egg yolk, flour, sugar and cream (“Nata”) and then served sprinkled with cinnamon and sugar. In our vegan variant, of course, we did not use egg yolks and cream. And we brought the cinnamon into the puff pastry for a subtle but beautiful cinnamon flavor.

The vanilla cream that we mixed up as a filling is quick to make and also tastes simply fantastic as a pudding with fruit! You can also enjoy a pastel de nata with fruits and will definitely make your day!

Of course, they also taste great in the afternoon with a good cup of coffee or espresso. Now that I’m writing about it, I would love to eat a few Pastéis de Nata again.

In terms of the ingredients, the recipe is also very simple. The base for our vegan version of the Pastéis de Nata is puff pastry, which fortunately is quite easy to get in the supermarkets, filled with a vanilla cream. We simply stir this together with some plant-based cream, plant drink and cornstarch. Then add the vanilla aroma and you have a perfect cream for all possible uses!

Crispy on the outside and creamy on the inside, these little friends come along and just blew us away! But your should definitely try it yourself!

Vegan Pastéis de Nata

Cook Time55 minutes
Total Time55 minutes
Servings: 8 pieces
Author: Madeleine


  • Muffin tin


  • 1 package of puff pastry
  • 1 tbsp cinnamon
  • 3 tbsp flour
  • 200 g soy or oat cream
  • 240 ml plant drink
  • 1 dash of vanilla extract
  • 20 g cornstarch
  • 25 g powdered sugar
  • 1 pinch turmeric (optional)


  • First sprinkle the work surface with flour.
  • Preheat the oven to 180 ° top / bottom heat and grease and flour the muffin tray.
  • Then roll out the puff pastry and make it a little thinner.
  • Now sprinkle with cinnamon and roll up the puff pastry.
  • Now cut the large roll into 8-9 smaller small rolls.
  • Now roll out each small roll thinly and circularly with the rolling pin.
  • The size should be enough to line the muffin cups completely up to the top and a little more.
  • Continue this with all 8 or 9 rolls.
  • Now line the muffin tins with the dough and pull up the edge well.
  • Now the later cups, which will be filled, need to bake in the oven for about 10 minutes. This prevents the dough from becoming mushy and the cream from running out.
  • In the meantime, prepare the filling by heating the plant-based cream in a small saucepan.
  • It should be brought to a boil slowly. Meanwhile, the plant drink is mixed well with vanilla, cornstarch and powdered sugar. Turmeric can also be added as an option. This creates a nice, yellowish color.
  • When the plant cream is boiling, the mixture of plant drink and starch can be added to the pot. Stir constantly and bring to the boil briefly. The starch now binds the vanilla cream, which can take about 5 minutes. Then remove from heat and set aside.
  • When the puff pastry cups have been in the oven for 10 minutes, they have to be removed and pressed a little into the muffin pan to have enough space for the filling and, if necessary, to push them up the edge again.
  • Now fill the cups with the delicious cream and leave a little space at the top. Do not fill them up completely, as they will still rise a little while baking and the cream may otherwise overflow.
  • The filled cups can now be put in the oven for another 15-20 minutes until they have reached the desired tan.


After baking, let them cool down for about 10 minutes before removing them from the mold. Then they can be served with a cup of coffee and maybe sprinkled with powdered sugar.

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