Pasticiotto (Italian cream filled pastries)

    2 hours

    These small cream filled pastries are a typical Italian dessert from Lecce, Puglia. Instead of making individual pastries, you can make one large one using a cake tin or tart mould.

    1 person made this

    Serves: 4 

    • For the pastry
    • 500g plain flour
    • 250g lard or butter
    • 250g sugar
    • 3 eggs
    • grated zest of 1 lemon
    • 1 pinch of salt
    • For the pastry cream
    • 3 eggs
    • 400g sugar
    • 1 piece lemon peel
    • 150g plain flour
    • 1L warm milk
    • 1 egg white, lightly beaten

    Prep:30min  ›  Cook:30min  ›  Extra time:1hr cooling  ›  Ready in:2hr 

    1. Preheat the oven to 180 C / Gas 4.
    2. Mix the flour with the lard or butter, sugar, eggs, lemon zest and salt. Once the mixture has come together, let it sit in the fridge for 30 minutes. Meanwhile, prepare the pastry cream.
    3. In a large saucepan over low heat, beat the eggs, sugar and lemon peel with a wooden spoon for 5 minutes and then add the flour. Stir well. Pour in the warm milk and cook the cream, stirring continuously over low heat. When the cream is ready, remove the lemon peel and let it cool.
    4. Grease and flour small oval pastry moulds. Roll out a sheet of pastry about 7-8cm in diameter, large enough to cover the bottom and sides of a pastry mould. Fill the pastry with the cream, cover with another sheet of pastry and seal the edges well. Brush the top with some of the egg white. Continue until you have used up all the pastry.
    5. Bake in the preheated oven for 20 minutes.


    Use lukewarm milk, not cold.

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