Discover the secrets of the perfect Pasticciotto—a dessert that captivates with the tenderness of its cream and the crispness of its crust. Extracted from the rich culinary tradition of Salento, this pastry is not only a delicious temptation but a true art of preparation. To enjoy the perfect Pasticciotto, start with the cream prepared in advance, ensuring easy assembly. Use cold butter for the best texture of the dough, and remember, a kitchen scale is your best friend in achieving precision when measuring ingredients. Shape the dough in the molds gently, without over-kneading. Finish with an egg yolk wash for a golden finish and bake to perfection. Enjoy your Pasticciotto warm to capture every flavor nuance that makes this dessert so special.
Trick and tips for perfect Pasticciotto:
- Prep custard in advance – make the pastry cream and pastry up to 2 days in advance so assembling the Pasticciotti is easy.
- If making the same day plan ahead as you need to cool completely the cream;
- Use a kitchen scale – whenever baking with flour I highly recommend using a kitchen scale rather than cups as they are just not accurate enough when it comes to flour.
- Use cold butter – it’s really important to use cold butter straight from the fridge.
- Don’t over-knead – shortcrust pastry is a crumbly dough so don’t be tempted to over-knead it which will make it tough when baked. Just make sure you bring the dough together and no more.
- The dough is soft and difficult to work with as it warms quickly. Roll out between 2 bakings sheets and keep in the fridge. Once get hard to work with – cool. Do not add flour. You want pastry, not bread😊
Put in your child’s Lunchbox. You will pleasantly surprise him. If there is room in the box send for his best friend too.
Rate this recipe
1 People Rated This Recipe
Average Rating
No comments yet.