The Pasticciotto pastry!

Let’s discover the king of local pastries of my area. Yummy!

What you need to make 10 pasticciotti

The pastry
250 grams of flour
125 grams of butter
125 grams of sugar
2 egg yolks
1 teaspoon of baking powder
A pinch of salt

The custard
1/2 litre of milk
125 grams of sugar
4 egg yolks
50 grams of cornstarch
1/2 vanilla bean (alternatively a little bit of lemon zest)

How to make the pasticciotti


1. Let’s start with the pastry. Mix together the flour, baking powder, butter and sugar until the mixture has the consistency of a crumble. Add the egg yolks and stir together until the mixture is combined. Wrap the pastry with plastic wrap and refrigerate for 30 minutes before rolling out.


2. Make the custard by boiling the milk with the vanilla and leave to infuse for a few minutes. Apart mix sugar and cornstarch and then beat the egg yolks, add the mixture of sugar and cornstarch slowly and gradually add also the hot milk, stirring constantly. Put the mixture on a low heat and allow to thicken by boiling, taking care always to mix otherwise the custard will stick.


3. Roll out the pastry to a maximum height of 4mm then line 10 oval moulds. Fill them with the custard cream and cover the surface with the remaining pastry. Brush with egg yolk. Bake at 200° for 25 minutes. Serve warm.

Preparation time: around 2 hours

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