Leccese pasticciotti
The iconic sweet of Salento
The undisputed symbol of our land, the pasticciotto is a crumbly shortcrust pastry shell with a creamy heart. A simple but sublime dessert that requires high-quality ingredients and careful attention at every stage of preparation.
For a perfect result, the secret is rest: prepare the pastry and cream the day before to enhance their aromas and texture. Bring the authentic flavor of Puglia to your table with this timeless recipe.
INGREDIENTI
- For the pastry
- 300g Flour 00
- 150g Lard (strutto)
- 50g Eggs
- 1g Baking ammonia
- 100g Sugar
- For the cream
- 120g Egg yolks
- 3 tbsp Flour 00
- 320g Sugar
- 1l Milk
- 70g Flour 00
- 25g Potato starch
Preparation:
The Frolla Salentina
Mix all ingredients together until a smooth consistency is reached. Wrap the dough in plastic and let it rest for about 30 minutes in the refrigerator.
The Crema Pasticcera
Simmer the milk. Separately, mix the powders and the egg yolk. When the milk is hot, combine everything and cook, stirring with a whisk.
Assembly
Line the typical oval molds with a layer of pastry, without greasing them. Fill generously with the cold cream and cover with another thin layer of pastry, sealing the edges well. Let the pasticciotti rest in the fridge before cooking: this step will prevent the cream from leaking out in the oven.
Cooking
Brush the surface with beaten egg to achieve the typical golden finish. Bake in a static oven at 200°C for about 15 minutes. Gently remove them from the molds after a short rest and enjoy them warm to best appreciate their fragrance.
