Pasteis de nata

Method

Make the pastry by rubbing cold butter into flour and salt until breadcrumb texture, then bind with ice water until just combined; wrap and chill 30 minutes. Roll out to 3mm thickness, fold in thirds (single turn), rotate 90 degrees, and repeat four times total, chilling 15 minutes between each turn and after the final fold; rest 1 hour. For the custard filling, heat milk gently with half the sugar until steaming; whisk egg yolks with remaining sugar and cornflour until pale, then slowly pour hot milk into yolks whilst whisking constantly; return mixture to pan and cook over medium heat, stirring continuously for 8-10 minutes until thickened and smooth; stir in vanilla and cinnamon, then cool to room temperature. Roll laminated pastry to 2mm thickness and tightly roll into a log; cut into 12 equal pieces and place cut-side down into greased bun tins, gently pressing the spiral to create the characteristic pastry shell. Fill each pastry shell two-thirds full with cooled custard filling. Bake at 220C (fan 200C) for 18-22 minutes until pastry is golden and custard has slight char spots on top; cool in tins for 5 minutes before turning out. Dust with icing sugar and cinnamon whilst warm; serve at room temperature.