Pasticiotti

Pasticiotti

5
westcoastmom 73

"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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Ingredients

1 h 10 m servings 303 cals
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Original recipe yields 20 servings

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Nutrition

  • Calories:
  • 303 kcal
  • 15%
  • Fat:
  • 12.3 g
  • 19%
  • Carbs:
  • 42.5g
  • 14%
  • Protein:
  • 5.7 g
  • 11%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 185 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a large bowl, stir together the flour, baking powder, salt and 1 cup of sugar. Cut in margarine by pinching between your fingers, or using a pastry blender, until the mixture has lumps no larger than small peas. Make a well in the center, and pour in the eggs, 1/2 cup milk and 2 teaspoons vanilla. Stir until the mixture comes together, then knead for about 5 turns on a lightly floured surface.
  2. Roll out the dough to about 1/4 inch thickness. Grease two 12 cup muffin tins or tart pans. Cut out 20 circles using a 3 inch cookie cutter or drinking glass. Line the muffin cups with the dough. Set aside the remaining dough to cut out tops for the cups.
  3. In the top of a double boiler, or in a metal bowl set atop a saucepan of simmering water, whisk together the cornstarch and 3/4 cup sugar. Gradually whisk in 3 of the egg yolks, and 1quart milk. Heat, stirring constantly, until thick and bubbling. Remove from the heat, and stir in the butter and 1 teaspoon of vanilla until the butter is melted.
  4. Preheat the oven to 350 degrees F (175 degrees C). Fill the pastry shells half way with the vanilla cream. Roll out remaining dough, and cut into circles for lids. Place over the top of the pastry shells, and seal the edges by pressing with the tines of a fork. Whisk the remaining egg yolk with a fork, and brush the tops of the pastry cups.
  5. Bake for 25 minutes in the preheated oven, or until golden brown. Let cool in the tins before carefully loosening the edges to remove. Dust with confectioners' sugar before serving.

Reviews

5

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 re...

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...

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 so...

The best custard ever! Liked it...used whole wheat flour.