Pasticiotti Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: May 17, 2014
The best custard ever! Liked it...used whole wheat flour.
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Reviewed: Jul. 23, 2013
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!
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Photo by westcoastmom

Cooking Level: Expert

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Reviewed: Apr. 8, 2012
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
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Reviewed: Jul. 15, 2006
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.
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Photo by Amy D.

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Reviewed: Oct. 26, 2004
dough was very sticky. Needed to add alot more flour to make it managable. My italian boyfriend really enjoyed them!
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Cooking Level: Intermediate

Living In: Waterloo, Ontario, Canada

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