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According to the story, they used a lot of egg whites to whiten their priests’ clothing in the monastery “Mosteiro dos Jeronimos” in Belem. There were so many egg yolks on their hands that they had to create a lot of sweet and cream recipes, especially with plenty of eggs to use them. One of the unemployed priests who were unemployed during the revolution in the early 19th century began to sell the creamy milfouli dessert that he made to make a living in a small shop. In those years Belem was only reached by sea. The magnificent view of Torre de Belem (Belem Castle) and the monastery attracted many visitors. Over time, the town of Belem became known for the sweet that was sold in this little shop. Finally, in 1837 ‘Pasteis de Belem’ opened a pastry shop, and that day it became one of the most important features of sweet Portugal that hid like a secret.
In addition, there are two patisseries in Istanbul that produce Nata by sticking to the original recipe. One of them is “Moda da Nata” in Kadıköy and the other is “Gün Bakery” in Beşiktaş.