Cooking Italian Godetevi il Cibo Italiano!
This delicious pastry is a special souvenir of the Puglia region that expresses the spirit of Italian baking. The combination of their buttery crust and soft custard makes them special. It’s perfect for breakfast, lunch or a special occasion and it’s a crowd pleaser.
This dish is an example of the best ingredients and Italian methods. Their golden and crisp exterior, soft vanilla and lemon flavor inside will blow your mind. Whether you are organizing an event or just want to indulge yourself, these pastries are perfect for making any occasion special.
CONTENT OF RECIPE
| Ingredients/ingredienti | For The Pastry Dough 4 Cups All-Purpose Flour 1 Cup Granulated Sugar 2 Large Eggs 1 Large Egg Yolk 1 Packet Baking Powder 1 Packet Vanilla Extract Or 1 Teaspoon Vanilla Extract Grated Zest Of 1 Lemon 1 Cup (2 Sticks) Cold Unsalted Butter A Pinch Of Salt For The Custard (Crema Pasticcera): 2 Cups Whole Milk 3/4 Cup Granulated Sugar 1/3 Cup Cornstarch 1 Vanilla Bean Or 1 Teaspoon Vanilla Extract 4 Large Egg Yolks Zest Of 1 Lemon |
| Cooking Time/ Tempo di Cottura | 1 hour 45 Minutes |
| Cooking Temperature / Temperatura di Cottura | 350o F~175o C |
| Utensils/Utensili | Pastry Cutter Large Bowl Plastic Wrap Saucepan Whisk Small Tartlet Molds Medium Bowl Pastry Brush Rolling Pin |
| Cooking Method/Metodo di Cottura | Oven |
METHOD
For the Pastry Dough:
Step 1: Sift the flour and baking powder into a bowl. Step 2: Add sugar, lemon zest, vanilla extract and a pinch of salt. Step 3: Crumble the cold butter with your fingers until it becomes like coarse crumbs. Step 4: Add eggs and egg yolks to form a dough, and mix without delay. Step 5: Now wrap the dough in plastic wrap, and refrigerate for at least 30 minutes.For the Pastry Cream:
Step 6: In a saucepan, bring the milk, vanilla bean or vanilla extract, and lemon zest to a boil. Remove from heat and infuse for 10 minutes. Step 7: Put the egg yolks and sugar in a medium bowl and whisk until light and creamy. Step 8: Add the cornstarch to the egg mixture and mix well. Step 9: Now extract the vanilla bean and lemon zest from the milk. While pouring the milk into the egg mixture, whisk it constantly. Step 10: Again pour the mixture back and cook until it gets creamy consistency. Step 11: Now put it in a bowl, cover it with plastic wrap and leave it to cool.Arrange the Pasticciotti:
Step 12: Roll the dough to 1/8 inch. Step 13: Now press each portion well into a muffin tin or mold and cut off the excess part. Step 14: Add the prepared cream to each mold. Step 15: Then cover it with more dough and press the edges to seal it. Step 16: Brush the egg mixed with milk over it. Step 17: Place it in a preheated oven to 350°F. Bake for 20 to 25 minutes. Step 18: Be sure to let it cool before removing it from the mold. Step 19: It’s ready, serve and enjoy!
FREQUENTLY ASKED QUESTIONS
What is pasticiotti made of?
It is a pastry with a filling of ricotta cheese or egg custard
How to freeze pasticiotti?
Use the Muffin tIn to freeze it. It's the bestway.
How long do Italian pastries last in the fridge?
If you freeze these pastries, they will last for up to three days, after which they will go bad.
Can Italian pastries be frozen?
Yes, it can freeze for 3 days.
Can you freeze pre cooked pastry?
Yes, of course we can freeze it.
