PASTICCIOTTO (Italian Amazing Pastry Cream)


The pasticciotto of Lecce is the symbol of Salento, a traditional dessert simple in its preparation but exquisite in taste, stuffed with custard, to which it is possible to add delicious cherries, and enclosed in a casket of pastry.

 

 

 

 

 

Makes: 10 Pasticciotti

INGREDIENTS:

Short crust pastry

  • 5 cups of flour;
  • 1 cup of granulated sugar;
  • 7 oz of butter;
  • 2 eggs yolks;
  • 2 tsp of active dry yeast

 

Custard cream

  • 3 tablespoon of flour;
  • 3 tablespoon of granulated sugar;
  • 2 eggs yolks;
  • zest of 1 lemon;
  • 500 ml. of milk

 

 

METHOD

Prepare the short crust pastry (pasta frolla) by combining the sugar and eggs, then the butter and yeast.

Gradually add the flour and knead gently.


Prepare the cream in a bowl by mixing the flour, sugar and egg yolks.

Gradually combine the milk while stirring. Add the lemon zest.

Transfer to a saucepan and cook over a low flame until completely thickened.


Roll out the dough using a rolling pin and cut into rectangles to line a tin.

Fill with the custard cream, then cover with a second layer of dough, trimming and sealing the edges.


Moisten with milk or egg white, sprinkle with a pinch of sugar and bake at 360 F for approximately 20 minutes.

 

 

 

PASTA FROLLA: Italian Shortcrust Pastry

 

CREMA PASTICCERA RECIPE (Italian Custard or Pastry Cream)

 

 

 

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