Friday, May 24 2024

Who doesn’t know the famous pasticciotti leccesi, the delicious shortbread pastries filled with custard!

They are one of the quintessential desserts of Salento, which can be found almost everywhere, both in pastry shops and bars, undisputed rulers of the most mouth-watering breakfasts!

From the Leccese pasticciotto, as simple as it is delicious, the pasticciotto cake was born!

A delicious lemon-scented shortcrust pastry, always filled with custard , baked, however, in the cake mold in one piece, amazing!

I tell you that in my family we literally devoured it, next time I will make two!

Ready then to prepare with me this delicious Leccese pasticciotto cake?







For the shortcrust pastry:

  • 3 cups of all purpose flour
  • 1+1/3 cups of lard (or butter)
  • 4 egg yolks
  • 3/4 cup of sugar
  • grated lemon zest to taste

For the cream:

  • 4+1/4 cups of milk (1 lt.)
  • 1/2 cup of all purpose flour
  • 4 egg yolks
  • 3/4 cup of sugar
  • 1 tsp of vanilla extract



First, prepare the shortcrust pastry: knead all the ingredients until smooth and homogeneous, without overworking the dough.

Form a ball and let it rest for at least 30 minutes wrapped in plastic wrap.

Meanwhile, prepare the cream: heat the milk with the vanilla pod and its extracted seeds. In a bowl, mix the egg yolks and sugar.

Incorporate the sifted flour and add it to the milk after removing the vanilla residue.

Stir quickly to avoid lumps and turn on the heat.

Cook over low heat, stirring until the cream thickens well.

Take the shortcrust pastry.

Roll out 2 disks about 0.16-0.20 inch thick and line a previously buttered and floured 9-inch-diameter baking pan.

Fill the pastry with the cream and cover with another disk of shortcrust pastry, taking care to seal the edges well.

Brush with a mixture of egg yolk and a little milk and bake in a preheated 350F oven for about 30 minutes.

Facebook Comments Box




Leave a Reply

Your email address will not be published. Required fields are marked *

Check Also