Pasticciotto Leccese

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   For the dough, combine the flour, granulated sugar, and lemon zest in a large bowl.

   Ca. 2 min.

2. 2

   Cut in the cold, cubed butter using your fingertips or a pastry blender until the mixture resembles coarse crumbs.

   Ca. 5 min.

   Kokkens note: Work quickly to prevent the butter from melting too much.

3. 3

   Add the 2 egg yolks and the whole egg to the mixture.

   Ca. 1 min.

4. 4

   Bring the dough together gently until it forms a cohesive ball; avoid overworking.

   Ca. 3 min.

5. 5

   Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

   Kokkens note: Chilling the dough makes it easier to handle and results in a flakier crust.

6. 6

   While the dough chills, prepare the custard: gently heat the milk in a saucepan over medium heat until it simmers.

   Ca. 5 min.

7. 7

   In a separate bowl, whisk together the 4 egg yolks and granulated sugar until pale and creamy.

   Ca. 3 min.

8. 8

   Gradually whisk in the all-purpose flour until no lumps remain.

   Ca. 2 min.

9. 9

   Slowly pour the warm milk into the egg mixture, whisking continuously to temper the eggs.

   Ca. 2 min.

   Kokkens note: Pouring too quickly can scramble the eggs.

10. 10

    Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until the custard thickens to a pudding-like consistency.

    Ca. 8 min.

    Kokkens note: Do not boil the custard once it has thickened.

11. 11

    Remove from heat, stir in the vanilla extract, and transfer the custard to a clean bowl.

    Ca. 1 min.

12. 12

    Cover the surface of the custard directly with plastic wrap to prevent a skin from forming, and let it cool completely.

    Ca. 30 min.

13. 13

    Preheat your oven to 180°C (350°F).

    Ca. 15 min.

14. 14

    Lightly grease and flour six oval pasticciotto molds (or muffin tins if molds are unavailable).

    Ca. 2 min.

15. 15

    Divide the chilled dough into 12 equal pieces.

    Ca. 2 min.

16. 16

    On a lightly floured surface, roll out 6 pieces of dough into oval shapes large enough to line the molds.

    Ca. 5 min.

17. 17

    Press each dough oval into a mold, creating a shell.

    Ca. 2 min.

18. 18

    Spoon a generous amount of cooled custard into each dough-lined mold, filling it almost to the top.

    Ca. 3 min.

19. 19

    Roll out the remaining 6 pieces of dough into slightly smaller oval shapes to use as tops.

    Ca. 4 min.

20. 20

    Place a dough top over each filled mold, gently pressing the edges to seal them to the bottom crust.

    Ca. 3 min.

    Kokkens note: Trim any excess dough for a neat finish.

21. 21

    Whisk the remaining egg yolk for the egg wash.

    Ca. 1 min.

22. 22

    Brush the tops of the pasticciotti with the egg wash for a golden finish.

    Ca. 2 min.

23. 23

    Bake for 25-30 minutes, or until the pastries are golden brown.

    Ca. 30 min.

    Kokkens note: Baking time may vary depending on your oven.

24. 24

    Remove from the oven and let cool in the molds for a few minutes before carefully transferring them to a wire rack to cool completely.

    Ca. 10 min.