Pasticciotto

Making Pasticciotto

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1. Rub the butter into the flour, sugar and salt. Mix in the 2 yolks and 1 tablespoon of cold water to a dough. Chill for 30 minutes.

   Mark done Start 30 min timer

2. Warm the milk with the lemon zest. Whisk the 4 yolks, sugar and cornflour, pour on the milk, whisking, and return to the pan. Stir over medium heat for 5 minutes until thick. Cool.

   Mark done Start 5 min timer

3. Heat the oven to 180°C / 355°F. Roll out two thirds of the pastry and line 12 oval moulds. Fill with the custard to three quarters.

   Mark done

4. Roll the rest into lids, cover the pies and pinch the edges. Brush with the beaten egg.

   Mark done

5. Bake for 30 minutes until deep gold. Cool in the tins for 10 minutes.

   Mark done Start 30 min timer

Small Things That Help

• Handle the pastry as little as possible.
• Cool the custard fully before filling.
• Do not overfill the cases.

What to Serve with Pasticciotto

• Espresso
• Cappuccino
• Sweet wine

Keeping and Reheating

Keeps for 2 days in a tin. Warm in the oven before serving.

Questions About Pasticciotto

The Numbers per Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.