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Pasticiotti
Pasticiotti
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Prep Time:
45 minutes
Cook Time:
25 minutes
Total Time:
70 minutes
Indulgent Italian pastry filled with creamy pudding, inspired by a treasured family recipe. Experiment with chocolate cream or ricotta fillings for a decadent twist.
Ingredients:
  • 4 cups all-purpose flour
  • 1 pinch salt
  • 1 cup margarine
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 6 tablespoons cornstarch
  • 0.75 cup white sugar
  • 4 egg yolks, divided
  • 1 quart milk, room temperature
  • 1 tablespoon butter or margarine
  • 1 teaspoon vanilla extract
  • 2 tablespoons confectioners' sugar for dusting
Instructions:
  • Combine flour, baking powder, salt, and 1 cup of sugar in a large bowl. Incorporate margarine using your fingers or a pastry blender until the mixture resembles small peas. Create a well in the center and add eggs, 1/2 cup of milk, and 2 teaspoons of vanilla. Mix until a dough forms, then knead lightly about 5 times on a floured surface.
  • Roll the dough to a 1/4 inch thickness. Grease two 12-cup muffin tins or tart pans. Use a 3-inch cookie cutter or drinking glass to cut out 20 circles. Place the dough circles in the muffin cups. Reserve remaining dough for cup tops.
  • Set up a double boiler or place a metal bowl over a saucepan of simmering water. Combine cornstarch and 3/4 cup sugar, then whisk in 3 egg yolks and 1 quart of milk. Cook until thick and bubbling, stirring constantly. Take off the heat and mix in the butter and 1 teaspoon vanilla until the butter melts.
  • 1. Preheat the oven to 350°F (175°C). 2. Fill pastry shells halfway with vanilla cream. 3. Roll out remaining dough and cut into circles for lids. 4. Place lids over pastry shells, seal edges by pressing with a fork. 5. Whisk remaining egg yolk with a fork, brush tops of pastry cups.
  • Place in the preheated oven and bake for 25 minutes or until beautifully golden brown. Allow the tins to cool before gently releasing the edges to remove the treats. Sprinkle with confectioners' sugar before enjoying.

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