Recipe by westcoastmom
"This is an Italian pastry filled with a creamy pudding. I got the recipe from an Italian family I use to work for many years ago. Try different fillings if you desire, chocolate cream or ricotta."
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egg yolks, divided
milk, room temperature
butter or margarine
confectioners' sugar for dusting
dough was very sticky. Needed to add alot more flour to make it managable. My italian boyfriend really enjoyed them!
This was rather bland and tasteless. The pastry (more like sugar cookie dough than anything else) was a bit on the dry side after baking. The pudding was the only good-tasting part of the recipe.
Great recipe with a few tweaks
For the dough: Use 3 cups of flour and a 1/4 cup water , 3/4 cup of sugar, NO milk. I would reccomend 1 egg and 2 egg yolks. No need for vanilla extract. You need to refrigerate the dough for 30 minutes (when it is warm it will stick).
For the filling: Use whole milk
This recipe was made back when you couldn't find a single pasticiotti recipe if you googled it! The original recipe called for Shortening, but I always use the brick baking margarine, not the soft tub spreadable margarine. Butter of course can be used. The pastry is suppose to be somewhat like a sugar cookie. Start with a drop of milk, and only use enough to pull the dough together. Or try leaving it out, I suppose it would depend on the humidity. Thanks to everyone who has tried this, The Zanetti family would be proud, they brought it from Italy almost 50 yrs ago!
The best custard ever! Liked it...used whole wheat flour.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 110
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