Receita: "Pasteis de Tentúgal" -- Praça da Alegria

A recipe accompanied by Chef Cordeiro Tentúgal Pastries, by Olívia Rocha INGREDIENTS: Phyllo dough Margarine Powdered sugar for dusting 320 ​​gr. of sugar 250 ml of water 10 egg yolks PREPARATION: Egg Custard: In a saucepan, bring the water and sugar to a boil to make a clear syrup. Let it cool slightly. Meanwhile, in a bowl, whisk the egg yolks (without beating), add a little of the syrup and stir well until well dissolved. Pour the egg mixture into the remaining syrup, return the pan to low heat and add the yolks, stirring vigorously until a thick cream forms. Pour this cream into a glass/Tupperware container and refrigerate. Assembly: Take two sheets of phyllo dough and cut into four equal parts, filling each one with a little egg custard. Roll up the dough and fold the ends upwards, using a little margarine with your fingers to hold them in place. Place on a baking sheet lined with a silicone mat or parchment paper and bake in a hot oven until golden brown. Dust generously with powdered sugar. All recipes at: www.rtp.pt/pracadaalegria http://www.rtp.pt/play/p674/praca-da-... Follow Praça da Alegria on Facebook: www.facebook.com/pracadaalegria