Pasticciotto Leccese
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
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
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
- 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
Store leftover pasticciotti in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days.
Pasticciotti are best enjoyed at room temperature or slightly warmed in a low oven for a few minutes.
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