Pasticciotti

Pasticciotti are traditional Italian custard-filled pastries from Lecce, Puglia. With a rich, creamy filling encased in a delicate short-crust shell, they’re the perfect sweet treat for breakfast or dessert. These golden pastries are crisp on the outside, creamy on the inside, and irresistible when served slightly warm.

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Prep Time 30

Cook Time 30

Chill Time 30

Total Time 1 30

Servings: 8 Pastries

Course: Breakfast Pastry, Dessert

Cuisine: Italian (Puglia)

Calories: 220

Ingredients Method Notes

Ingredients

250 g all-purpose or “00” flour
100 g granulated sugar
120 g cold unsalted butter
1 whole egg + 1 egg yolk for dough
Pinch of salt
35 g cornstarch
15 g all-purpose flour for custard
2 egg yolks for filling
250 ml whole milk
1 tsp vanilla extract or lemon zest optional
Egg yolk + splash of milk for egg wash
Optional: Amarena cherries or chocolate chips

Method

Whisk yolks, sugar, cornstarch, and flour. Warm milk and slowly combine. Heat gently until thick. Cool completely.
Combine flour, sugar, salt, and baking powder. Add butter and rub into crumbs. Add eggs and form dough. Chill 30–60 minutes.
Roll dough, line tart molds. Fill with custard and optional cherries. Cover with dough, seal edges. Chill again.
Brush tops with egg wash. Bake at 180°C (350°F) for 25–30 minutes until golden. Cool before serving.

Notes

Chill the dough to prevent shrinkage and ensure a crisp crust. Custard must be fully cooled before assembling. Amarena cherries add a sweet-tart contrast to the creamy filling. Try alternative fillings like chocolate custard or ricotta-pistachio. Serve slightly warm for the best texture. Store leftovers in the fridge in an airtight container for up to 3 days.