Steps

• First, let’s prepare the custard that we’ll let cool:

  
  Heat the milk with the vanilla pod split lengthwise over the stove (it should not boil, just warm up).

  
  In a pot, beat the yolks with a whisk, add the lemon zest.

• Mix the sugar well with the flour and gradually add them to the eggs, always stirring with the whisk, mix well until the mixture is smooth and homogeneous.

  
  Remove the vanilla from the milk and gradually add it to the egg cream, never stopping to stir with the whisk.

• As soon as the mixture is well blended, transfer it over a very low flame (I also use a flame diffusing plate) and cook, always stirring with the whisk until the cream thickens and becomes beautifully creamy.

  
  Turn off the heat, mix well and cover the cream with cling film in contact, so it covers the surface well.

  Let it cool.

• Meanwhile, prepare the dough.

  Mix the sugar with the sifted flour together.

  
  Place them in a mound on a board, make a well in the center where you’ll put the eggs, lard, baking ammonia, grated lemon zest, and a pinch of salt, knead quickly with your fingertips and then with your hands until smooth and homogeneous dough is formed.

  Form a ball and wrap it in a clean kitchen cloth or cling film for at least 30 minutes in the fridge.

• Let’s prepare the pasticciotti:

  After 30 minutes and with the cream well chilled.

  Butter the oval molds for pasticciotti.

  Preheat the oven to 350°F (static).

  
  Roll out more than half of the dough and cover the molds, including the edges, prick with a fork.

  
  Spread the cream over the dough and place a couple of sour cherries in the center.

  
  Roll out the remaining dough and cover the molds.

• Bake on the lower rack of the oven, just above the base of the oven until they become golden brown (about 30 minutes, but it depends on your oven).

  
  Remove from the oven, let them cool for 10 minutes, and dust with powdered sugar, you can serve them.

  

• First, let’s prepare the custard that we’ll let cool.

  
  Place the sugar with the vanilla seeds and lemon zest in the bowl 20 seconds/speed 7.

  
  Add all the other ingredients 7 minutes/194°F/speed 4.

• Scrape down the sides, pour the mixture into a ceramic or glass bowl, and cover the cream with cling film in contact, so it covers the surface well.

  
  Let it cool.

  
  Now we can prepare the dough:

• Place the flour and sugar in the bowl 3 seconds/speed 3.

  
  Add all the other ingredients 20 seconds/speed 5.

  Lightly knead the dough on a board to compact it.

  
  Put the obtained dough in a clean kitchen cloth or cling film for 30 minutes in the fridge.

• Let’s prepare the pasticciotti:

  After 30 minutes and with the cream well chilled.

  Butter the oval molds for pasticciotti.

  Preheat the oven to 350°F (static).

• Roll out more than half of the dough and cover the molds, including the edges, prick with a fork.

  Spread the cream over the dough and place a couple of sour cherries in the center.

  Roll out the remaining dough and cover the molds.

• Bake on the lower rack of the oven, just above the base of the oven until they become golden brown (about 30 minutes, but it depends on your oven).

  Remove from the oven, let them cool for 10 minutes, and dust with powdered sugar, you can serve them.

• The leccese pasticciotti are ready to be enjoyed. Enjoy your pastry!

  Try also the leccese pasticciotto in cake form, find the recipe BY CLICKING HERE.

  

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