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Typical Italian cake with custard cream filling

Typical Italian cake with custard cream filling

Pasticciotto recipe by of 02-04-2015 [Updated on 07-02-2018]

The pasticciotto is a sweet that I love, it is composed of a crumbly shortcrust pastry shell that hides a soft heart filled with custard. There are several variations of this dessert, in addition to being prepared in its classic oval shape, you can also find a round cake version, the pasticciotto cake, in the Lecce variant it is filled only with cream, here in Naples it is found with the addition of black cherries in syrup, in all cases I find it amazing both to be consumed in the morning for breakfast and as a dessert after lunch. Girls I don't know from you, but here at my house preparations for Easter are in full swing, today, as usual, is the day designated for the preparation of the pastiere and the mussel soup, a typical dish of Neapolitan Holy Thursday. I am trying to help as I can, but it is quite tough this year, I got a fever and I am at work stuffed with antibiotics and tachipirina, I have urgent deadlines that I cannot postpone and alas I have to resist at least until tomorrow afternoon. So I'll leave you with today's recipe and go do my best, basins: *

Method

How to make Lecce pasticciotti

shortcrust pastry:
stuffed:

Put the flour in a bowl, make a hole in the center and add the egg, sugar, lard and a pinch of baking soda.
Begin kneading from the center by gradually absorbing the flour
Form the dough into a ball, wrap in plastic wrap and let it rest in the fridge for 30 minutes
In the meantime, prepare the custard, mix the egg yolks with the sugar and flour
Then add the warm milk in which you have simmered a vanilla pod

Cook the cream, stirring with a wooden spoon until it thickens. Then turn off the flame, and let it cool.
Now take the pastry again, roll it out on a floured pastry board and cut out the shapes of the pasticciottiLine some buttered molds with the pastry obtained and prick with the prongs of a fork.

Then stuff with the cream and add a sour cherry in the center

Cover with the pastry and seal well all around the edges

Brush the surface of the pasticciotti with beaten egg yolk or milk and bake at 180 °. Cook for 20 minutes

Let the Lecce pasticciotti cool, then remove from the molds and serve.

Video: How to make simple Vanilla Custard - Recipe. Daniellas Home Cooking (September 2020).