Saturday, July 20 2024

Enter the world of traditional Italian pastries with the classic Pasticciotto Leccese.

Hailing from the sunny region of Puglia, particularly the picturesque city of Lecce, this beloved dessert embodies the essence of Southern Italy’s culinary heritage.

The classic Pasticciotto Leccese is a testament to simplicity and elegance, with a delicate, buttery pastry shell cradling a rich, velvety custard.

If Tomate Pie is Utica, NY’s favorite appetizer, pusties are its favorite dessert.

Pusties (also known as pasticciotti) are small pastry tarts filled with custard and baked in a single fluted pan.

They are a culinary gem that is incredibly difficult to find outside of upstate New York.



Makes about 12 Pasticciotti


For the pastry dough:
  • 4 cups all-purpose flour
  • 1 cup sugar
  • 1 cup unsalted butter
  • 2 eggs
  • Zest of 1 lemon
For the pastry cream:
  • 2 cups whole milk
  • 6 egg yolks
  • 3/4 cup sugar
  • 1/2 cup all-purpose flour
  • Lemon zest
  1. Start by preparing the pastry dough. Mix the flour with the sugar and grated lemon zest. Add the cold butter cut into pieces and work the mixture with your hands until you get a crumbly dough. Add the eggs and knead until you get a smooth dough. Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 30 minutes.
  2. In the meantime, prepare the pastry cream. In a saucepan, bring the milk to a boil with the lemon zest. In a separate bowl, whisk the egg yolks with the sugar until you get a light and frothy mixture. Add the sifted flour and mix well. Pour the boiling milk slowly over the egg mixture, stirring constantly. Put the mixture back on the heat and cook over low heat, stirring constantly until the cream thickens. Let it cool.
  3. Take the pastry dough from the refrigerator and roll it out with a rolling pin on a floured surface. Cut out pastry discs and line buttered and floured pastry molds with them.
  4. Fill each mold with the prepared pastry cream.
  5. Roll out more pastry discs and cover the pasticciotti, sealing the edges well.
  6. Brush the surface of the pasticciotti with a beaten egg yolk and bake in a preheated oven at 350°F for about 30-35 minutes, or until golden brown.
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