Pasticciotto

A dessert from southern Italy made of shortcrust pastry and a delicious cream. Both components can be prepared very quickly, and then you just need to combine them. Pasticciotto is traditionally prepared in oval molds, but you can also make them in a muffin tin.

Details

  • Preparation Time: 45 minutes
  • Cooking Time: 30 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

Cream

  • 2 piece Egg, egg yolk, fresh

  • 2 spoons Sugar, white

  • 2 spoons Koruzni škrob

  • pieces Lemon zest, fresh

  • 250 ml Milk, whole milk

  • 10 g Butter, unsalted

Dough

  • 250 g Flour, Wheat, bread flour

  • 100 g Sugar, white

  • 1 teaspoon Baking powder

  • 1 pinch Salt, table

  • pieces Lemon zest, fresh

  • 110 g Butter, unsalted

  • 1 piece Egg, fresh

  • 1 piece Egg, egg yolk, fresh

  • pieces Powdered sugar

Steps

  1. In a bowl, combine flour, sugar, baking powder, salt, and lemon zest, and mix.

  2. Cut the butter into small cubes. While still cold, add it to the flour and crumble it in with a fork.

  3. Make a well in the center, add the egg and yolk. Mix with a fork until the ingredients come together, then quickly knead the dough by hand. Shape it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

  4. In a saucepan, whisk the yolk, sugar, cornstarch, and lemon zest. Add a little milk and mix, then pour in the remaining milk, mix, and place on the stove. Heat over medium heat, stirring until you get a thick cream.

  5. Strain the cream into a bowl and mix in the cold butter cubes. Cover it with plastic wrap touching the surface and let it cool to room temperature.

  6. Preheat the oven to 180 degrees Celsius. Grease the muffin molds with butter and dust them with flour.

  7. Dust the dough with flour and roll it out to about half a centimeter thick. Cut out 6 circles, about 10 centimeters in diameter, and 6 circles, about 8 centimeters in diameter.

  8. Line the bottom and sides of the molds with the larger circles, leaving some dough hanging over the edges. Fill with the cream, cover with the smaller circles, and seal the edges together. Brush the tops with egg white.

  9. Bake the pastries in the preheated oven for 30 minutes, and once cooled, dust with powdered sugar if desired.

Nutrition Information (Per 100g)

  • Calories: 402.19 kcal
  • Fat: 18.27 g
    • Saturated Fat: 10.46 g
  • Carbohydrates: 50.14 g
    • Sugars: 19.06 g
  • Protein: 6.56 g
  • Fiber: 0.78 g