RECIPES - 06 Apr 2020

Dessert - Pasticciotti

pasticciotto leccese

Pasticciotti are the undisputed stars of the Salento patisserie. These delicious shortcrust pastry cakes with a heart of custard are also perfect for breakfast!


Difficulty Level: Easy

Preparation Time: 40 min


Cooking Time: 35 min


Servings: 15 pieces (size about 3 cm high and 7 cm long)



00 Flour 500 gr

Butter 250 gr

Yolks 4

Vanilla bean 1

Icing sugar 200 gr


00 Flour 50 gr

Milk 500 ml

Yolks 6

Vanilla bean 1

Sugar 150 gr

Black cherries in syrup


Yolk 1

Liquid fresh cream 3 tbsp



Prepare the custard by heating milk over low heat with vanilla bean.

Beat yolks with sugar and add sifted flour: add this mixture to milk and mix over low heat with a whisk. Thicken the custard and let it cool, then put it in the refrigerator covering it with plastic wrap.

In the meantime, prepare the pastry: put flour and small pieces of butter in the mixer and blend, until you obtain a firm dough and move it to the pastry board. Add sugar, seeds of vanilla pod, yolks and knead quickly until you obtain a compact dough. Wrap pastry in plastic wrap and put it in the fridge for at least thirty minutes.

When pastry is ready,  spread it on a floured surface using a rolling pin, until you reach a thickness of about half a centimeter.

Line with shortcrust pastry the specific oval-shaped molds, previously buttered and floured.

Fill each mold with 2 spoons of cream and a black cherry. Then,  cover with shortcrust pastry and adjust the edges of molds with a knife.

To brush the surface of pasticciotti and make them shiny, use a beaten egg yolk with 3 tablespoons of fresh cream.

At this point, place molds on baking tray and bake them in a preheated oven at 180 ° for 30/35 minutes.

When they are golden brown, take them out of the oven, let them cool down a bit and enjoy while still hot ... truly delightful!

You can also eat pasticciotti in the following three days, keeping them refrigerated in a box. 

Ph. Credits


Send this to a friend


This site use cookies to improve your browsing experience on the site, by keeping browsing you agree with the Privacy Policy Cookie Policy.