Wednesday, July 24 2024

Originating from the sunny regions of Southern Italy, pasticciotti are beloved pastries featuring a buttery crust filled with luscious custard cream and adorned with sweet Amarena cherries.

These miniature delights encapsulate the essence of Italian pastry craftsmanship, offering a perfect balance of richness and fruity tanginess in every bite.




Makes about  12 to 16 Pasticciotti


For the shortcrust pastry:

  • 2 1/2 cups all-purpose flour
  • 3/4 cup (1 1/2 sticks) cold butter
  • 1/2 cup confectioners’ sugar
  • 1 large egg
  • Zest of 1 lemon
  • A pinch of salt

For the pastry cream:

  • 2 cups whole milk
  • 4 large egg yolks
  • 1/2 cup granulated sugar
  • 1/3 cup cornstarch
  • Zest of 1 lemon
  • 1 teaspoon vanilla extract

For the filling:

  • Amarena cherries in syrup, as needed (Sour Cherry)



  1. Preparing the shortcrust pastry:

    • In a large bowl, sift the flour and add confectioners’ sugar, salt, and lemon zest.
    • Cut the cold butter into small cubes and add it to the flour mixture. Quickly work with your hands until you get a sandy texture.
    • Add the egg and knead until a smooth dough forms. Wrap it in plastic wrap and let it rest in the refrigerator for at least 30 minutes.
  2. Preparing the pastry cream:

    • In a saucepan, heat the milk with lemon zest and vanilla extract until it starts to boil. Remove from heat and let it cool slightly.
    • In a bowl, whisk the egg yolks with sugar until frothy.
    • Add cornstarch to the egg and sugar mixture, stirring well until smooth and homogeneous.
    • Pour the warm milk slowly into the egg mixture, stirring constantly to prevent lumps from forming.
    • Transfer the mixture back to the saucepan and cook over medium-low heat, stirring constantly, until the cream thickens.
    • Once ready, transfer the pastry cream to a bowl, cover it with plastic wrap touching the surface, and let it cool completely.
  3. Assembly:

    • Preheat the oven to 350°F (180°C).

    • Roll out the chilled shortcrust pastry on a lightly floured surface until it’s about 1/8 inch thick.

    • Use a round cookie cutter to cut out pastry discs and line them in buttered and floured pastry molds.

    • Fill each mold with the prepared pastry cream, filling them about 3/4 full.

    • Add a few Amarena cherries in syrup to the center of each pasticciotto.

    • With the remaining pastry dough, create thin strips and place them in a lattice pattern over the pasticciotti.

    • Bake the pasticciotti in the preheated oven for about 25-30 minutes, or until the surface is golden brown.

    • Once baked, remove the pasticciotti from the oven and let them cool completely before serving.

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