15 Italian Pasticiotti Recipe Get Cooking And Enjoy!

Published on: Mar 15, 2024

If you're a fan of Italian desserts, then you definitely need to try out the delicious Italian pasticiotti. This traditional pastry is a staple in Italian bakeries and cafes, and for good reason. With its flaky crust and creamy custard filling, it's a treat that will have you coming back for more. Lucky for you, we have the perfect Italian pasticiotti recipe that you can recreate in the comfort of your own kitchen. So put on your apron and get ready to impress your friends and family with this delectable dessert.

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Ingredients You'll Need:

For the Pastry:

  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup cold butter, cut into small pieces
  • 1 large egg, beaten
  • 2-3 tablespoons cold water

For the Filling:

  • 1/2 cup cornstarch
  • 1/2 cup granulated sugar
  • 2 cups whole milk
  • 4 egg yolks
  • 1 teaspoon vanilla extract

Instructions:

Step 1: Making the Pastry

1. In a mixing bowl, combine the flour, sugar, and salt. Using a pastry cutter or your fingers, cut in the cold butter until the mixture resembles coarse crumbs. 2. Add in the beaten egg and mix until well combined. 3. Gradually add in the cold water, 1 tablespoon at a time, until the dough comes together and forms a ball. 4. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

Step 2: Preparing the Filling

1. In a saucepan, whisk together the cornstarch and sugar. 2. Gradually whisk in the milk until the mixture is smooth. 3. In a separate bowl, beat the egg yolks and vanilla extract. 4. Slowly pour the egg mixture into the saucepan, whisking constantly. 5. Cook the mixture over medium heat, stirring constantly, until it thickens and comes to a boil. 6. Remove from heat and let cool.

Step 3: Assembling the Pasticiotti

1. Preheat your oven to 350°F (175°C). Grease a muffin tin with butter. 2. Roll out the chilled dough on a floured surface to about 1/8 inch thick. 3. Using a round cookie cutter or the rim of a drinking glass, cut out circles of dough that are slightly larger than the muffin tin cups. 4. Gently press the dough circles into the muffin tin cups, making sure to have an even layer of dough on the bottom and up the sides. 5. Fill each pastry cup with the cooled custard filling, leaving a little room at the top for the pastry top. 6. Roll out the remaining dough and cut out circles that will fit as a lid on top of the pastry cups. 7. Place the dough circles on top of the filling and gently press the edges to seal. 8. Using a fork, prick the tops of the pasticiotti to allow steam to escape. 9. Bake for 20-25 minutes, or until the tops are golden brown. 10. Let cool before serving.

Step 4: Enjoy!

Serve your homemade Italian pasticiotti with a dusting of powdered sugar on top for an extra touch of sweetness. These pastries are best enjoyed fresh and warm, but can also be stored in an airtight container in the fridge for up to 3 days. Now you can proudly say you've mastered the art of making Italian pasticiotti and impress your friends and family with your baking skills. Buon appetito!
15 italian pasticiotti recipe Get cooking and enjoy!

Italian Meatballs

yield: 8 total time: 85 minutes
4.6 Stars (33 reviews)
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Ingredients

  • 1 pound ground beef at least 16 percent fat
  • 1 pound ground pork
  • 2/3 cup milk whole or 2 percent
  • 3 slices white bread crusts removed, about 3 ounces
  • 1/4 cup ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 2 eggs
  • 2 teaspoons kosher salt
  • 1 tablespoon fresh parsley chopped
  • 2 teaspoons black pepper
  • 1 teaspoon dried oregano or marjoram
  • 3 garlic cloves minced
  • 1 cup flour for dusting
  • 1/3 cup olive oil
  • 2 1/2 cups tomato sauce make in step 1 of method or use already prepared
  • 2 tablespoons olive oil
  • 3/4 cup finely chopped onions
  • 3/4 cup carrots finely chopped
  • 3/4 cup chopped celery finely
  • 2 tablespoons fresh parsley chopped
  • 1 clove garlic minced
  • 28 ounces tomatoes crushed or whole, including the juice, or 1 3/4 pound of fresh tomatoes, peeled, seeded, and chopped
  • 1/2 teaspoon dried basil or 2 Tbsp chopped fresh basil
  • 1 teaspoon tomato paste
  • salt
  • freshly ground black pepper

Nutrition

  • Calories : 630 calories
  • Carbohydrate : 37 grams
  • Cholesterol : 145 milligrams
  • Fat : 39 grams
  • Fiber : 5 grams
  • Protein : 31 grams
  • SaturatedFat : 12 grams
  • Sodium : 1270 milligrams
  • Sugar : 13 grams
  • TransFat : 0.5 grams
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