Portuguese pastry recipe to try at home! Jesuítas!
Portuguese pastry recipe to try at home! Jesuítas!
Ingredients
For the icing:
150 g powdered sugar
Cinnamon powder
2 egg whites
Lemon juice
500g Puff pastry
For the filling:
200 ml milk
20 g sugar
10 g cornstarch
3 egg yolks
15 g margarine
1 Teaspoon vanilla extract.
Preparation
For the filling:
In a pot place the sugar, cornstarch and egg yolks and mix well. Then, add the milk, the vanilla and mix again.
Whisk all the filling ingredients over medium heat until it is cooked, that is, about 5 minutes until it reaches a consistency of dense cream.
Once you get the desired consistency (thickened enough to hold its shape without flowing around the base of the pan) remove it from the heat and slowly add the margarine into the mixture.
Decant into a clean bow, cover with clingfilm and let it cool down.
For the icing:
In a container place the powdered sugar, the cinnamon powder and a few drops of lemon juice. Little by little, add the egg whites to this mixture. Whisk until the mixture becomes smooth and thick. Let it rest.
To make the Jesuita:
Stretch the puff pastry, making a rectangle, spread the cream on half of the rectangle (we suggest doing it vertically), sprinkle the cream with cinnamon powder and fold the other half of the remaining dough, like closing a book. With a knife or fork make small holes in the dough.
Cover the top of the folded dough with the icing mixture that you previously made, until you get a thin layer.
With a damp knife, so that the icing does not stick, you are going to cut slightly triangular pieces of the dough (they can also be straight cuts) and place them on a baking sheet previously covered with clingfilm. Let the pieces of the dough rest until the icing creates a small crust (approximately 45 minutes of rest), only then they can go into the oven that must be preheated to 180 degrees Celsius.
Once the crust has formed on the icing, place the Jesuitas on a lightly greased baking tray in the preheated oven at 180 degrees for approximately 30 minutes. The pastry should be puffed, crisp and golden, and any icing hardened to a brittle meringue.
Bom apetite!
