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Best Easy Pasticciotto Leccese Recipe

Name: Best Easy Pasticciotto Leccese Recipe
Total time: 80 min
Yield: 100 g
Ingredients: all-purpose flour 2.25 cups; unsalted butter 8 tbsp; granulated sugar 0.67 cup; large eggs 2 pieces; egg yolks 2 pieces; whole milk 1.5 cups; cornstarch 3 tbsp; lemon zest 1 tsp; vanilla extract 1 tsp; salt 0.25 tsp; powdered sugar 1 tbsp

Shortcrust pastry filled with silky custard cream is Lecce's most beloved breakfast pastry. This golden mediterranean treat is a family tradition enjoyed every morning in Puglia.

Cook 80 min Difficulty NORMAL 320 kcal

#mediterranean #vegetarian

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Ingredients

Main ingredients

all-purpose flour 2.25 cups
unsalted butter 8 tbsp
granulated sugar 0.67 cup
large eggs 2 pieces
egg yolks 2 pieces
whole milk 1.5 cups
cornstarch 3 tbsp

Seasonings/Sauce

lemon zest 1 tsp
vanilla extract 1 tsp
salt 0.25 tsp
powdered sugar 1 tbsp

Nutrition summary

Carbohydrates 43 g 54%

Protein 6 g 8%

Fat 14 g 38%

Serving size 100g

Cooking steps

1

In a large bowl, combine flour, salt, and powdered sugar. Add cold butter, cut into cubes, and rub with fingertips until sandy.
2

Add one whole egg and one egg yolk to the flour mixture. Mix gently just until a soft dough forms; do not overwork. Flatten into a disc, wrap, and chill for at least 30 minutes.
3

While the dough chills, prepare the custard: In a saucepan, whisk milk, sugar, cornstarch, a pinch of salt, lemon zest, and vanilla extract. Heat on medium, whisking continuously until it simmers and thickens (about 6–8 minutes).
4

Remove from heat. Quickly whisk in one whole egg and one yolk until completely smooth. Pour custard into a bowl, cover with plastic wrap directly on top, and let cool to room temperature.
5

Preheat oven to 375°F (190°C). Roll out chilled dough to 1/8 inch thick. Line greased muffin tins with rounds of pastry, reserving enough for tops. Fill each with cooled custard up to three-quarters full.
6

Cover with smaller pastry rounds, pinching the edges to seal. Brush tops with beaten egg for shine.
7

Bake for 20–25 minutes or until golden brown. Transfer to a wire rack and let cool slightly before serving warm or at room temperature.

Personalized Q&A

Q. What's the key ingredient in this recipe?

All-purpose flour is the foundation for the shortcrust pastry, providing structure and the distinctive crumbly texture that defines traditional Pasticciotto Leccese. Together with rich custard made from milk and eggs, it gives this pastry its signature taste and mouthfeel.

Q. What are crucial steps for perfect custard cream?

For a silky custard, heat the milk mixture over medium heat, whisking constantly to avoid lumps and prevent scorching. Once it thickens, remove from the heat before adding eggs, ensuring the eggs blend smoothly without scrambling.

Q. How do I prevent the shortcrust pastry from turning tough?

To keep the pastry tender, mix the dough just until it comes together and avoid overworking. Chilling the dough ensures flaky layers, while gentle handling maintains the desired delicate texture after baking.

Q. How many calories and macronutrients per serving?

Each 100g serving contains approximately 320 kcal, with 43g carbohydrates (54% of calories), 6g protein (8%), and 14g fat (38%). This balance makes it a classic Mediterranean treat, best enjoyed in moderation.

Best Easy Pasticciotto Leccese Recipe

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