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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This recipe was made back when you couldn't find a single pasticiotti recipe if you googled...