Description
A classic Italian Pasticciotto Leccese with a golden, crumbly pastry shell and a rich, creamy custard filling, perfect served warm for a comforting treat.
Ingredients
- For the pastry dough:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- For the custard filling:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 3 large egg yolks
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- For brushing:
- 1 egg, beaten
Instructions
- Mix flour, sugar, and baking powder in a bowl, then rub in butter until crumbly.
- Add eggs, vanilla, and lemon zest, kneading gently into a smooth dough.
- Wrap dough and refrigerate for at least 30 minutes.
- Heat milk until warm but not boiling.
- Whisk egg yolks, sugar, and cornstarch until smooth.
- Gradually add warm milk while whisking, then return to heat and cook until thick.
- Stir in vanilla and lemon zest, then cool completely.
- Preheat oven to 180°C (350°F) and grease molds or a muffin tin.
- Roll out dough and line molds with pastry.
- Fill with custard and cover with more dough, sealing edges.
- Brush tops with beaten egg.
- Bake for 25–30 minutes until golden brown.
- Cool slightly and serve warm.
Notes
- Chill dough well for easier handling.
- Stir custard constantly to prevent lumps.
- Do not overfill pastries.
- Serve warm for best flavor.
- Use muffin tins if traditional molds are unavailable.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 pastry
- Calories: 320
- Sugar: 20g
- Sodium: 120mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg
