Dessert

Pasticciotto Leccese

Name: Pasticciotto Leccese
Prep time: 45 min
Cook time: 30 min
Total time: 2 h 15 min
Yield: 6 servings
Cuisine: italian
Ingredients: 300 g all-purpose flour; 100 g granulated sugar; 150 g unsalted butter cold, cubed; 2 pcs egg yolk; 1 pcs whole egg; 0.5 tsp lemon zest; 500 ml milk whole; 4 pcs egg yolk; 150 g granulated sugar; 50 g all-purpose flour; 1 tsp vanilla extract; 1 pcs egg yolk

This traditional pastry from Puglia features a tender shortcrust shell filled with a rich, creamy custard. Baked until golden brown, it's a delightful individual dessert perfect with coffee. The contrast between the flaky crust and smooth filling is irresistible.

An original recipe by Forkin

Total time: 2 hr 15 min
Serves: 6
Difficulty: Medium
Per serving: 669 kcal

Vegetarian

Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

dough

300 gall-purpose flour
100 ggranulated sugar
150 gunsalted butter, cold, cubed
2 pcsegg yolk
1 pcswhole egg
0.5 tsplemon zest

custard

500 mlmilk, whole
4 pcsegg yolk
150 ggranulated sugar
50 gall-purpose flour
1 tspvanilla extract

egg wash

1 pcsegg yolk

Equipment

pasticciotto molds · saucepan · rolling pin · plastic wrap · large bowl · wire rack · whisk · oven · pastry blender

The method

Step by step

1
For the dough, combine the flour, granulated sugar, and lemon zest in a large bowl.
About 2 min
2
Cut in the cold, cubed butter using your fingertips or a pastry blender until the mixture resembles coarse crumbs.
About 5 min
Cook’s note: Work quickly to prevent the butter from melting too much.
3
Add the 2 egg yolks and the whole egg to the mixture.
About 1 min
4
Bring the dough together gently until it forms a cohesive ball; avoid overworking.
About 3 min
5
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Cook’s note: Chilling the dough makes it easier to handle and results in a flakier crust.
6
While the dough chills, prepare the custard: gently heat the milk in a saucepan over medium heat until it simmers.
About 5 min
7
In a separate bowl, whisk together the 4 egg yolks and granulated sugar until pale and creamy.
About 3 min
8
Gradually whisk in the all-purpose flour until no lumps remain.
About 2 min
9
Slowly pour the warm milk into the egg mixture, whisking continuously to temper the eggs.
About 2 min
Cook’s note: Pouring too quickly can scramble the eggs.
10
Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until the custard thickens to a pudding-like consistency.
About 8 min
Cook’s note: Do not boil the custard once it has thickened.
11
Remove from heat, stir in the vanilla extract, and transfer the custard to a clean bowl.
About 1 min
12
Cover the surface of the custard directly with plastic wrap to prevent a skin from forming, and let it cool completely.
About 30 min
13
Preheat your oven to 180°C (350°F).
About 15 min
14
Lightly grease and flour six oval pasticciotto molds (or muffin tins if molds are unavailable).
About 2 min
15
Divide the chilled dough into 12 equal pieces.
About 2 min
16
On a lightly floured surface, roll out 6 pieces of dough into oval shapes large enough to line the molds.
About 5 min
17
Press each dough oval into a mold, creating a shell.
About 2 min
18
Spoon a generous amount of cooled custard into each dough-lined mold, filling it almost to the top.
About 3 min
19
Roll out the remaining 6 pieces of dough into slightly smaller oval shapes to use as tops.
About 4 min
20
Place a dough top over each filled mold, gently pressing the edges to seal them to the bottom crust.
About 3 min
Cook’s note: Trim any excess dough for a neat finish.
21
Whisk the remaining egg yolk for the egg wash.
About 1 min
22
Brush the tops of the pasticciotti with the egg wash for a golden finish.
About 2 min
23
Bake for 25-30 minutes, or until the pastries are golden brown.
About 30 min
Cook’s note: Baking time may vary depending on your oven.
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.
About 10 min

Per serving

Nutrition

58%Score

Calories: 668.5kcal
Protein: 13.3g
Carbs: 90.8g
Fat: 28.2g
Fibre: 1.6g
Sugar: 46.4g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover pasticciotti in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days.

Reheating

Pasticciotti are best enjoyed at room temperature or slightly warmed in a low oven for a few minutes.