Pasticciotto With Custard: A Delectable Pastry From Salento, Italy
published on 27 September, 2018 at 10:22
Ingredients:
Shortcrust pastry:
500g flour 0
200g caster sugar
Grated peel of a lemon
250g butter at room temperature
pinch of salt
2 eggs
Custard:
150g flour
300g sugar
3 eggs
1 liter milk
Peel of a lemon
Vanilla extract
Shortcrust pastry:
500g flour 0
200g caster sugar
Grated peel of a lemon
250g butter at room temperature
pinch of salt
2 eggs
Custard:
150g flour
300g sugar
3 eggs
1 liter milk
Peel of a lemon
Vanilla extract
Directions:
In a bowl put the eggs, flour, sugar and lemon peel. Start mixing then add the butter until smooth. Cover the dough with plastic wrap and refrigerate for about 30 minutes.
Cream: beat the eggs, then add sugar and vanilla extract. Sift the flour and stir. Pour the milk, bring to a boil, in the bowl and stir. Bring it back to the heat and stir until thick. Cover with plastic film and allow it to cool.
Roll out, cut and fill the pasticciotti. Brush with yolk and bake at 170°C (340°F) for 30 minutes.
Video: https://www.youtube.com/watch?v=hxi-fbIvEKw
Cream: beat the eggs, then add sugar and vanilla extract. Sift the flour and stir. Pour the milk, bring to a boil, in the bowl and stir. Bring it back to the heat and stir until thick. Cover with plastic film and allow it to cool.
Roll out, cut and fill the pasticciotti. Brush with yolk and bake at 170°C (340°F) for 30 minutes.
Video: https://www.youtube.com/watch?v=hxi-fbIvEKw
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