DESSERT PASTICIOTTI ITALIAN CREAM FILLED PASTRY

What are Pasticiotti and where do they come from?  Well this delicious Italian Cream Filled Pastry is made with Italian pastry dough or Pasta Frolla.

It is lined in individual tart forms filled with usually a pastry cream or sometimes a ricotta filling.  It is then covered with another layer of pastry dough and baked.

It was apparently invented by a Chef from the Province of Lecce in the Southern Region of Puglia.  He created these “mini cakes” from his leftover scraps and named them Pasticiotti meaning pasticcio or mishap.

Needless to say they were and are a big hit, and believe me they are delicious.

I decided to fill them with a Lemon Pastry cream this time, but you could also use a Simple Pastry Cream.

The rind of the lemon is heated along with the milk and cream, left to sit for 10 minutes and then strained into the egg mixture.

Ingredients

• CROSTATA DOUGH
• 1/2 teaspoon salt
• 1 3/4 cups flour
• 1/2 cup sugar
• 1 teaspoon baking powder
• 1 egg room temperature
• 1 egg yolk room temperature
• 1/2 cup + 2 tablespoons butter (room temperature)
• LEMON PASTRY CREAM
• 3/4 cup milk
• 3/4 cup cream whipping/whole cream
• 4 egg yolks
• 1/2 cup sugar
• 1/2 teaspoon vanilla
• 2 1/2 tablespoons flour
• peel from 1 or 2 lemons no white part
• US Customary - Metric

Instructions
CROSTATA DOUGH

1. In a large bowl whisk together salt, flour (start with 2 cups add a little more at a time up to 1/4 if needed), sugar and baking powder, make a well in the centre and add egg, egg yolk and butter (cubed), mix together (you can also use a food processor, pulse until dough just starts to come together), remove dough to a lightly floured flat surface and knead until it becomes a soft dough, wrap in plastic and refrigerate for 30 minutes.
2. ...................................

for full recipes please see : anitalianinmykitchen.com

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