Italian Dessert Italian Pastries

How to make Italian Pasticciotto

Here is the amazing Pasticciotto or the Italian pastry cream. The pasticciotto of Lecce is the symbol of Salento, a traditional dessert simple in its preparation but exquisite in taste, stuffed with custard, to which it is possible to add delicious cherries, and enclosed in a casket of pastry.



Servings: Makes 10 Pasticciotti


Short crust pastry

  • 5 cups of flour;
  • 1 cup of granulated sugar;
  • 7 oz of butter;
  • 2 eggs yolks;
  • 2 tsp of active dry yeast

Custard cream

  • 3 tablespoon of flour;
  • 3 tablespoon of granulated sugar;
  • 2 eggs yolks;
  • zest of 1 lemon;
  • 500 ml. of milk


  1. Prepare the short crust pastry (pasta frolla) by combining the sugar and eggs, then the butter and yeast.
  2. Gradually add the flour and knead gently.
  3. Prepare the cream in a bowl by mixing the flour, sugar and egg yolks.
  4. Gradually combine the milk while stirring. Add the lemon zest.
  5. Transfer to a saucepan and cook over a low flame until completely thickened.
  6. Roll out the dough using a rolling pin and cut into rectangles to line a tin.
  7. Fill with the custard cream, then cover with a second layer of dough, trimming and sealing the edges.
  8. Moisten with milk or egg white, sprinkle with a pinch of sugar and bake at 360 F for approximately 20 minutes.




How to make Pasta Frolla


How to make Crema Pasticcera: Italian Custard or Pastry Cream


Buon Mangiata!



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