Wednesday, April 24 2024

Chocolate pasticciotti are one of the mouth-watering variations of the pasticciotto, a typical Apulian pastry dessert.

Much newer siblings of the classic cream pasticciotti, the protagonists of this recipe feature a crumbly cocoa pastry shell enclosing a mouth-watering chocolate cream.

The origin of the pasticciotto seems to date back as far as the 18th century and, according to tradition, is linked to the pastry store of the Ascalone family of Galatina, which is said to have invented the dessert during the feast of St. Paul.

The pasticciotto is considered the symbol of Salento pastry, bought and enjoyed by locals and tourists curious to taste the infamous treat.

Try to recreate all the available varieties, from the soft filling of homemade hazelnut cream or Nutella, to lemon or orange-scented cream, but be careful with the lard: it is the one ingredient that should never be changed because it makes the pastry soft and crumbly, melting in your mouth.





  • 2 cups of all purpose flour
  • 1/2 cups of lard (120 grams)
  • 1/2 cup of sugar
  • 1 egg
  • half a tsp of baking powder
  • 1/2 cup of cocoa powder
  • 1 cup of whole milk
  • 1/4 cup of egg yolk
  • 1/3 cup of sugar
  • 3 tbsp of cornstarch
  • 1/4 cups of dark chocolate
  • 1+1/2 tsp of vanilla extract




Pour lard and sugar into a large bowl; process until smooth and lump-free.

Add the egg and mix everything together.

Combine sifted flour and cocoa (keep some cocoa) in the bowl; add baking powder and mix roughly.

Place the dough on the pastry board and knead quickly with your hands until you have a smooth dough ball.

Wrap it in plastic wrap and refrigerate for about an hour.

In a large bowl, mix the egg yolks with the sugar.

In a saucepan, bring the milk to a boil along with the vanilla extract.

Add the remaining cocoa and sifted starch to the sugar and yolk mixture and mix thoroughly, helping with a whisk.

Pour the still hot milk into the bowl and continue stirring.

Take a saucepan and melt the dark chocolate in a bain-marie.


Pour the cream into the same pan where you boiled the milk and thicken over medium heat, stirring with a whisk.

Add the melted chocolate and cook until the cream is very thick.

Pour the cream into a bowl, cover with plastic wrap and let it cool completely for an even thicker and more compact result.

Take the loaf from the refrigerator and roll it out with a rolling pin.

Line 6/7 pasticciotto molds with the shortcrust pastry.


Fill each mold with the chocolate cream.

Cover with the remaining dough, sealing the edges carefully, and bake in a preheated oven at 330 F for 10 minutes and at 400 F for about 15 minutes.


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