NONNA LINA’S PASTICCIOTTO (CUSTARD FILLED PASTRY)

This is my grandmother Lina’s recipe.

She loved to make pasticciotti for her grandchildren who couldn’t wait to eat one.

Originating in the picturesque region of Puglia, these delicious pastries have captured the essence of Italian baking, combining a rich, buttery pastry crust with a velvety custard.

Perfect for breakfast, afternoon or a special occasion, pasticciotti offer a delicious balance of textures and flavors that are sure to impress.

Imagine biting into a perfectly golden and crisp exterior that gives way to a soft and creamy center, rich with notes of vanilla and citrus.

Each pasticciotto is a miniature work of art, a testament to the Italian passion for high-quality ingredients and traditional techniques.

Whether hosting a gathering or simply indulging in a moment of culinary bliss, these classic pasticciotti promise to transport your taste buds to the sunny shores of Italy.

Why You’ll Love This Recipe

• Authentic Flavor: A true taste of Puglia, rich with citrus and vanilla.
• Versatile: Perfect for breakfast, dessert, or as a tea-time treat.
• Homemade Comfort: Made with love, just like nonna used to make.

Cooking Time

• Preparation Time: 40 minutes (plus 30 minutes chilling time)
• Cooking Time: 25 minutes
• Total Time: 1 hour 35 minutes
• Servings: 12 pasticciotti

Ingredients

For the Pastry Dough:

• 4 cups all-purpose flour
• 1 cup granulated sugar
• 1 cup (2 sticks) cold unsalted butter
• 2 large eggs
• 1 large egg yolk
• 2 ¼ tsp baking powder
• 1 tsp vanilla extract or 1 packet vanilla
• Zest of 1 lemon
• Pinch of salt

For the Custard (Crema Pasticcera):

• 2 cups whole milk
• 4 large egg yolks
• ¾ cup granulated sugar
• ⅓ cup cornstarch
• 1 vanilla bean or 1 tsp vanilla extract
• Zest of 1 lemon

Step-by-Step Instructions

1. Prepare the Pastry Dough:

1. In a large bowl, sift together flour and baking powder.
2. Add sugar, vanilla, lemon zest, and salt.
3. Cut in the cold butter using a pastry cutter or fingertips until the mixture resembles coarse crumbs.
4. Add eggs and egg yolk, mixing quickly to form a dough.
5. Shape into a ball, wrap in plastic wrap, and chill for at least 30 minutes.

2. Make the Pastry Cream:

1. Heat milk with vanilla bean (split and scraped) or vanilla extract and lemon zest in a saucepan. Bring to a boil, then remove from heat and let infuse for 10 minutes.
2. In a bowl, whisk egg yolks and sugar until pale and creamy.
3. Stir in cornstarch until smooth.
4. Gradually whisk the warm milk into the egg mixture, then return to the saucepan.
5. Cook over medium-low heat, stirring constantly, until thickened.
6. Transfer to a bowl, cover with plastic wrap (pressed against the surface), and let cool.

3. Assemble the Pasticciotti:

1. Preheat oven to 350°F (175°C).
2. Roll out dough to ⅛-inch thickness on a floured surface.
3. Line small tartlet molds or muffin tins with dough, pressing into the molds and trimming excess.
4. Fill each mold with cooled pastry cream.
5. Roll out more dough, cut rounds to cover molds, and press edges to seal.
6. Brush tops with beaten egg mixed with milk.

4. Bake and Cool:

1. Bake for 20–25 minutes, or until golden brown.
2. Cool slightly before removing from molds.

Tips

• Make Ahead: Prepare the pastry cream a day ahead for easier assembly.
• Dough Consistency: Work quickly to keep the dough cold for a flaky texture.
• Customization: Add a hint of orange zest for a citrus twist or a spoonful of Nutella for a modern variation.

Nutritional Information (Per Serving)

Buon Appetito!

Savor the joy of this classic Italian pastry, made with love and tradition. Whether shared with family or enjoyed with a quiet coffee, Pasticciotti promise a moment of pure indulgence.

Looking for something else? Check out some of our other delicous pastry recipes:

• Rum Soaked Baba Napoletano Recipe
• Jam Filled Bocconotti Pastry Recipe
• Lemon Ricotta Almond Cake
• Strudel di Mele (Apple Strudle) Recipe
• Custard Filled Pasticciotto Recipe

Nonna Lina’s Pasticciotto Recipe

Print Recipe Pin Recipe

Ingredients

  

For the pastry dough:

• 4 cups all-purpose flour
• 1 cup granulated sugar
• 1 cup 2 sticks cold unsalted butter
• 2 large eggs
• 1 large egg yolk
• 1 packet baking powder about 2 1/4 tsp
• 1 packet vanilla extract about 1 tsp or 1 tsp vanilla extract
• Grated zest of 1 lemon
• A pinch of salt

For the custard (Crema Pasticcera):

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

Instructions

 

For the pastry dough:

• In a large bowl, sift together the flour and baking powder.
• Add the sugar, vanilla extract, lemon zest, and a pinch of salt.
• Cut in the cold butter with a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
• Add the eggs and egg yolk, and mix quickly to form a dough.
• Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

For the pastry cream:

• In a saucepan, bring the milk, vanilla bean (split and scraped) or vanilla extract, and lemon zest to a boil. Remove from heat and let infuse for 10 minutes.
• In a medium bowl, whisk together the egg yolks and sugar until pale and creamy.
• Add the cornstarch to the egg mixture and mix well.
• Remove the vanilla bean and lemon zest from the milk. Gradually pour the milk into the egg mixture, whisking constantly.
• Pour the mixture back into the saucepan and cook over medium-low heat, stirring constantly, until the cream thickens.
• Transfer the pastry cream to a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and let cool completely.

Assembling the pasticciotti:

• Preheat the oven to 350°F (175°C).
• On a lightly floured surface, roll out the dough to about 1/8 inch thickness.
• Line small tartlet molds (or muffin tins) with the dough, pressing it into the molds and trimming any excess.
• Fill each mold with the cooled pastry cream.
• Roll out more dough and cut into rounds to cover the filled molds. Press the edges to seal.
• Brush the tops with a little beaten egg mixed with a splash of milk.
• Bake for about 20-25 minutes, or until the pasticciotti are golden brown.
• Allow to cool slightly before removing from the molds.