Massa folhada (puff pastry) is the pastry used for the traditional Portuguese egg tart, pastel de nata. It is not hard to make, but it takes time. For a proper puff pastry for pastel de nata, count on at least 4 hours, and do not use rough puff.
Ingredients (makes 1 kg)
- 250 g baker’s margarine, or 200 g unsalted butter
- 350 g all-purpose wheat flour
- 200 ml cold water
- 7 g coarse salt
Instructions
- Ideally, work on a stone countertop. Dissolve the salt in the water.
- Make a ring of flour with a large opening in the middle.
- Pour the water into the middle without breaking the flour walls. Slowly mix the flour into the water until you get a smooth, compact ball of dough.
- Cut a cross on top of the dough with a knife, cover with cling film and rest it in the fridge for 20 minutes.
- If you use butter, place it between two sheets of cling film and flatten it with a rolling pin into a square about the size of the dough. Chill for 20 minutes. With margarine you can skip the chilling.
- Flour the countertop. Open the dough along the cut and roll out the four corners, so the butter fits in the middle. Place the butter inside and wrap it like a gift, closing any gaps.
- Flour the top and tap it gently with the rolling pin to join the butter and dough. Roll it lengthwise into a long rectangle about 1 cm thick, without letting the butter escape.
- Turn the dough a quarter anticlockwise and fold it in three: first the right third over, then the left third. This is the first fold. With butter, cover and chill for 30 minutes. With margarine, go straight to the next fold.
- Repeat until you have 4 folds in total, chilling for at least 30 minutes between folds. Flour the top and the countertop before each one.
- After the fourth fold, roll the dough lengthwise to 0.5 cm thick. Turn it anticlockwise, brush off the excess flour and wet the surface lightly with your fingers. Roll it up tightly.
- Wrap it in baking paper and keep it in the fridge for at least 45 minutes before using.
Download the Puff Pastry recipe (PDF)
Learn to make it with us
Still have doubts? Join our Pastel de Nata class and learn step by step how to make the pastry and the custard. Or try our Portuguese egg tart recipe.