Pasticiotti is a type of cream filled Italian pastry and this recipe has been in my family for years. Indulge in this delightful dessert!
Pasticiotti, the delectable Italian cream-filled pastry, hold a special place in the heart of Italian cuisine. Originating from the picturesque streets of Italy, these treats have transcended borders and become a beloved dessert worldwide. When I was a child, these delicious treats would line the dessert table during large, holiday gatherings. It was always a thrill to see these mini pastries and I was always first in line to grab one! Today, I am sharing with you a recipe that has been a staple in my family for many years. We’ll dive into the art of crafting these pastries and we’ll provide step-by-step instructions for a foolproof baking experience. Welcome to the world of Pasticiotti!
History of the Pasticiotti
The Pasticiotti is believed to have originated in the region of Puglia, located in Southern Italy. Puglia is known for its bakeries and for its rich, culinary, Italian traditions. One story credits local bakers for the creation of the Pasticiotti who wanted to showcase their creative baking skills. However, another story credits Andrea Ascalone, a chef from the Province of Lecce who created these “mini cakes” from some leftover scraps. Thus the name Pasticiotti that means mishap.
In my opinion, it really doesn’t matter who the original creator is because on thing is for certain, Pasticiotti is delicious!
Essential Kitchen Tools
To embark on this baking journey, gather these essential kitchen tools:
- Mixing bowls
- Pastry cutter
- Dough cutter and scraper (optional)
- Large wooden board
- Rolling pin
- 3 inch round cutter
- 12 mini tart pans (3 inch)
- Baking sheet
Pasticiotti-Ingredients
Vanilla Custard
- 1/3 cup + 1 tbsp granulated sugar
- 1/4 cup corn starch
- 2 cups milk
- 3 egg yolks
- 1 tbsp butter
- 1 1/2 tsp pure vanilla extract
Pastry Dough
- 1/2 cup butter (softened)
- 2 cups flour
- 1/8 tsp salt
- 1 tsp baking powder
- 3/4 cup granulated sugar
- 2 eggs (lightly beaten)
- 1 tsp pure vanilla extract
- 1-2 tbsp milk (add as needed, if dough is too dry, add a little at a time)
Egg Wash
- 1 egg (beaten)
- 2 tbsp milk
Other
- baking spray with flour
Pasticiotti-Instructions
Vanilla Custard
- In a small mixing bowl, stir together sugar and cornstarch.
- In a stove top pan, warm milk over low-medium heat. Pour 1/3 cup of warm milk into the corn starch and sugar and mix until smooth.
- Separate eggs and add yolks to a bowl. Beat the egg yolks, and pour them into the corn starch and sugar mixture. Mix together until smooth. Pour mixture into milk.
- Turn the heat up to medium and stir constantly. You can turn your heat up a little higher but be careful not to burn. Once the mixture starts to come to a boil, it will start to thicken. Once thickened, remove from the heat. Add butter and pure vanilla extract and stir until smooth.
- Set aside to cool. Once it has cooled for about 15 minutes, lay a piece of plastic right on top of the custard to prevent skin from forming. Set aside.
Pastry Dough
- Add flour, salt, baking powder and sugar to a mixing bowl and combine.
- Cut in butter until it resembles coarse crumbs.
- In a small bowl, lightly beat eggs and pure vanilla extract. Add to the flour.
- Mix until dough starts to form a ball. Use your hands and work the dough until it comes together when squeezed. If dough is too dry, add 1 tbsp of milk at a time until dough comes together easily.
- Cut the dough in half and make 2 disks. Wrap each disk in plastic wrap and refrigerate for 15-20 minutes.
- Add one disk to a well-floured board. Roll it out to 1/4 inch thickness.
- Use a 3 inch round pastry cutter and cut out 12 rounds.
- Repeat with the remaining disk.
Assembling, filling and baking
- Preheat oven to 375 degrees F.
- Spray tart pans lightly with baking spray with flour.
- Place each round into the tart pan.
- Press into the pan to remove any air and work dough up the sides into the indentations.
- Add 2 heaping teaspoons of custard into each tart pan, about 3/4 full.
- Top with the other round and work top piece into the indentations.
- Add egg and 2 tbsp of milk to a bowl and beat well. Brush mixture over the tops of the tarts.
- Add tarts to a baking sheet and bake for 25-30 minutes or until the tops are golden brown.
- Let cool for 20 minutes, remove from tart pan.
- Can be served warm, at room temperature or cold.
- Sprinkle with powdered sugar.
- Serve and enjoy!
- To store place in an airtight container and place in the refrigerator for up to 5 days.
Tips for success!
- Flour board and rolling pin well to prevent dough from sticking.
- Do not overwork the dough! If dough it too dry add 1 tbsp of milk, a little at a time until dough is smooth and workable.
- Spray tart pans lightly with baking spray with flour to ensure ease when removing.
- Don’t overfill tarts with custard to avoid spillage when baking.
- Set your oven to the recommended temperature for optimal results.
- Avoid opening the oven door frequently to maintain consistent heat.
Serving Suggestions
Pair your freshly baked pasticiotti with a dollop of whipped cream, fresh fruits, or a cup of Italian coffee. Sprinkle on some powdered sugar for an eye-catching presentation. Elevate the pasticiotti experience by presenting them on a dessert platter for a delightful visual treat. Serve for holidays, special occasions or anytime you are craving an amazing Italian dessert!
Gather your ingredients and get started!
In celebrating the craft of homemade Italian delights, mastering the pasticiotti recipe opens a gateway to the heart of Italian baking. Encourage your inner pastry chef to embrace the challenge, armed with step-by-step instructions, and expert tips. May your kitchen be filled with the sweet aroma of success as you embark on this flavorful journey into the world of pasticiotti. It may soon become one of your new favorite desserts! We’d love to hear from you, so share your experiences in the comments below. Buona cottura! (Happy Baking!) And remember…
Life’s too short to eat bad food!
For other Italian desserts try:
Homemade Italian Pizzelles with Anise
Homemade Italian Chocolate Pizzelles
Pasticiotti
Equipment
- Mixing bowls
- Pastry cutter and scraper
- Large wooden board
- Rolling Pin
- 3 inch round cutter
- 12 mini tart pans
- Pastry brush
- Baking sheet
Ingredients
Vanilla Custard
- 1/3 cup + 1 tbsp granulated sugar
- 1/4 cup corn starch
- 2 cups milk
- 3 egg yolks
- 1 tbsp butter
- 1 1/2 tsp pure vanilla extract
Pastry Dough
- 1/2 cup butter softened
- 2 cups flour
- 1/8 tsp salt
- 2 tsp baking powder
- 3/4 cup granulated sugar
- 2 eggs lightly beaten
- 1 tsp pure vanilla extract
- 1-2 tbsp milk add as needed, if dough is too dry, add a little at a time
Egg Wash
- 1 egg beaten
- 2 tbsp milk
Other
- baking spray with flour
Instructions
Vanilla Custard
- In a small mixing bowl, stir together sugar and cornstarch.
- In a stove top pan, warm milk over low-medium heat. Pour 1/3 cup of warm milk into the corn starch and sugar and mix until smooth.
- Separate eggs and add yolks to a bowl. Beat the egg yolks, and pour them into the corn starch and sugar mixture. Mix together until smooth. Pour mixture into milk.
- Turn the heat up to medium and stir constantly. You can turn your heat up a little higher but be careful not to burn. Once the mixture starts to come to a boil, it will start to thicken. Once thickened, remove from the heat. Add butter and pure vanilla extract and stir until smooth.
- Set aside to cool. Once it has cooled for about 15 minutes, lay a piece of plastic right on top of the custard to prevent skin from forming. Set aside.
Pastry Dough
- Add flour, salt, baking powder and sugar to a mixing bowl and combine.
- Cut in butter until it resembles coarse crumbs.
- In a small bowl, lightly beat eggs and pure vanilla extract. Add to the flour.
- Mix until dough starts to form a ball. Use your hands and work the dough until it comes together when squeezed. If dough is too dry, add 1 tbsp of milk at a time until dough comes together easily.
- Cut the dough in half and make 2 disks. Wrap each disk in plastic wrap and refrigerate for 15-20 minutes.
- Add one disk to a well-floured board. Roll it out to 1/4 inch thickness.
- Use a 3 inch round pastry cutter and cut out 12 rounds.
- Repeat with the remaining disk.
Assembling, filling and baking
- Preheat oven to 375 degrees F.
- Spray tart pans lightly with baking spray with flour.
- Place each round into the tart pan. Press into the pan to remove any air and work dough up the sides into the indentations.
- Add 2 heaping teaspoons of custard into each tart pan, about 3/4 full.
- Top with the other round and work top piece into the indentations.
- Add egg and 2 tbsp of milk to a bowl and beat well. Brush egg wash over the tops of the tarts.
- Add tarts to a baking sheet and bake for 25-30 minutes or until the tops are golden brown.
- Let cool for 20 minutes, remove from tart pan.
- Can be served warm, at room temperature or cold.
- Sprinkle with powdered sugar.
- Serve and enjoy!
- To store place in an airtight container and place in the refrigerator for up to 5 days.
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