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A pastel de nata is a Portuguese pastry with a flaky crust and creamy egg custard filling. It has a caramelized top, a slightly sweet and delicate flavor, and a wonderful contrast in texture.
Filling: MILK, Sugar, EGG yolk, WHEAT flour (GLUTEN) and corn starch. Chocolate Filling: Sugar, vegetable oils (sunflower), modified starch (E1412), reduced-fat cocoa powder, vegetable fat (palm), emulsifier (SOY lecithin) and flavour. Dough: WHEAT flour (GLUTEN), margarine [(vegetable oils (sunflower) and vegetable fats (palm, coconut), water, emulsifier (mono and diglycerides of fatty acids E471, sunflower lecithin E322), acidity regulator (citric acid E330), colour (carotenes E160ai)], water and salt. Allergen Warnings: MILK, EGG, GLUTEN and SOY
Defrost Time (min): 0 min, Baking time (min): 12-15 min, Baking Temperature (ºC): 230 °C, STEPS: 1.PRE-HEAT THE OVEN TO 250ºC 2. TAKE DIRECTLY FROM THE FREEZER and PLACE THE ITEMS ON THE TRAYS while leaving a minimum separating distance between the products (Don´t need Defrosting). 3. BAKE AT 230ºC FOR 12-15 min.

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