Pasticciotto Leccese

In order to make pasticiotti, you must start by making a custard cream. Boil milk on a low flame with an opened vanilla bean. In the meantime, whisk egg yolks with sugar and then add sifted flour. At this point add the mixture to the milk and whisk on low flame so it doesn’t stick. When the cream has thickened, remove from the stove, cover with plastic wrap and let it cool in the refrigerator.


Now you must prepare the shortcake pastry. Put the flour and cold butter in a food processor and blend until you obtain a sandy and chalky texture, transfer on a pastry board. Add sugar, vanilla extract and egg yolks and mix until all the dough is compact and elastic. Wrap the pastry in plastic wrap and put it in the refrigerator for at least half an hour. Now you must roll it out on a floured cutting board using a rolling pin, it has to have a thickness of about 1/2 cm. Line all the buttered and floured  molds, with the pastry. Add 2 teaspoons of cream inside each one, and if you like a black cherry too. Cover the pastry with a cookie cutter, cut the excess dough so that the edges are well-squared. Beat an egg yolk with a couple of tablespoons of milk and brush the surface of the pasticciotti. Place them on a dripping pan and bake in a preheated oven at 180 degrees for 30-35 minutes. When the pasticciotti are golden brown, remove from the oven, let them cool down and enjoy them while they are still hot!

Recently a new chocolate version was invented, called Obama for its chocolate brown colour.


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