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)|
FOR THE SHORTBREAD
00 Flour 500 gr
Butter 250 gr
Vanilla bean 1
Icing sugar 200 gr
FOR THE FILLING
00 Flour 50 gr
Milk 500 ml
Vanilla bean 1
Sugar 150 gr
Black cherries in syrup
FOR THE BRUSHING
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 www.piccolericette.com