Today, I’m diving deep into the world of Italian pastries, and I’ll be making the legendary ‘pasticciotti’. These little delights are a must-try, filled with creamy custard and cherries. Let’s get baking and discover the magic behind them!
😋 LOOKING FOR MORE SWEET RECIPES? SUBSCRIBE ➡️ https://bit.ly/LaCucinadiSonia
👉 ITALIAN VERSION: https://www.youtube.com/watch?v=CHa8HjVSIQg
🍳 PREPARATION 🍳
00:00 – Introduction: Embracing the Italian Delight – Pasticciotti
The world of Italian pastries is vast and varied, but few can compare to the delectable taste of pasticciotti. Originating from Apulia, especially the Salento region, these little pastry gems filled with creamy custard and often a hint of black cherry have won hearts globally. In this guide, we’ll embark on the journey of creating the perfect pasticciotti.
00:11 – Preparing the Shortcrust Pastry: The Base of Pasticciotti
The first step in crafting the perfect pasticciotti begins with its foundation – the shortcrust pastry. Typically made from flour, lard (or butter for a modern twist), sugar, and egg yolks, it’s essential to achieve a delicate yet firm texture. Mix these ingredients, ensuring they’re well-blended, and then let the dough rest. This period allows the flavors to meld and the dough to achieve the perfect consistency.
01:29 – Crafting the Creamy Custard: The Heart of Pasticciotti
No pasticciotto is complete without its rich, creamy heart. The custard filling, infused with hints of lemon zest and vanilla, is what truly defines this pastry. Combining egg yolks, starch, sugar, and milk, it’s crucial to cook this mixture to the right consistency. Once it thickens, cooling it ensures it’s ready to be piped into our prepared pastry shells.
02:30 – Assembling and Filling: Bringing Pasticciotti to Life
With our shortcrust pastry rolled and cut, and our custard cooled, it’s time to assemble. Carefully lining our molds with the pastry, we then pipe in our custard, adding those optional black cherries for an added layer of flavor. The final touch before baking is sealing them with a pastry top, ensuring that creamy heart remains encased.
03:35 – Baking and Final Touches: Perfecting the Pasticciotti Experience
A preheated oven at 220°C is the final step in our pasticciotti creation. Baking them for a precise 12 minutes is crucial; this ensures a golden-brown finish without compromising the creamy interior. Once baked, it’s hard to resist the temptation, but allowing them to cool slightly will provide the best taste experience. There’s a unique satisfaction that comes from creating these traditional Italian pastries. Each bite of a pasticciotto transports you to the streets of Apulia, with its rich history and culinary tradition. Whether it’s your first time trying them or you’re an old fan, the pasticciotti promises a taste sensation like no other. Enjoy your creation and let the world of Italian pastries inspire you further!
🍳 INGREDIENTS 🍳
For the pastry:
250g all-purpose flour (00 flour)
140g lard (or butter)
125g granulated sugar
2 egg yolks
1 teaspoon vanilla extract
Grated zest of 1 lemon
A pinch of fine salt
For the filling:
4 egg yolks
30g cornstarch
90g granulated sugar
300g whole fresh milk
Zest of 1 lemon
12 candied cherries in syrup (amarene sciroppate) with syrup
1 teaspoon vanilla extract
For brushing:
1 egg white
For decoration:
Powdered sugar (as needed)