Pasticciotto leccese
2.8
(6 reviews)
Pasticciotto leccese is a sweet pastry filled with cream and cooked in the oven. It is a typical sweet of the Salento area, south of Puglia. Here you can find it in any bakery or patisserie.
Ingredients
For the pastry
- 1/2 kg flour
- 250 g butter
- 250 g sugar
- 6 egg yolks
- 15 g vanilla
- 3 g ammonia powder for cakes
- Some milk
- Salt
- Oval shaped moulds
For the custard
- 1 litre whole milk
- 380 g sugar
- 190 g flour
- 4 egg yolks
- 15 g vanilla
Serves
4
4
Prep.
time
time
Cooking
time
time
Total
time
time
Mod. healthy
Rel. easy
1800
calories
per person
calories
per person
Preparation
Preparation of pastry
- Beat the egg yolks with the sugar and mix well.
- Add, one at a time soft butter, flour, salt, vanilla and ammonia dissolved in a some warm milk.
- Wrap the dough in plastic wrap and leave in the refrigerator for a couple of hours.
Preparation of custard cream
- Heat the milk with the vanilla.
- Whisk the egg yolks with the sugar and add the flour a bit at a time.
- Slowly pour hot milk.
- Cook over low heat until you have a thick cream. When ready remove from heat and let cool.
Final preparation
- Roll out the pastry and cut it in small oval shapes, one slightly bigger.
- Place the bigger ones in the buttered moulds.
- Fill with pastry cream.
- Cover them with the smaller ones and seal them securely.
- Brush them with egg yolk.
- Bake at 220 degrees for 15 minutes.
- Serve warm.
Puglia and Culture
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Mediterranean cuisine. Recipes from Puglia
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