Yes yes maybe I was wrong in the pasticciotto with cream and sour cherries DOES NOT NEED POWDERED SUGAR…but while I was asking my dear friend Enza who has a boyfriend from Bari I took this photo which is better for me than the one without sugar that I put below and …. since the pasticciotti are all in our bellies now I will leave this image highlighted!
The Pasticciotto is a very simple dessert to prepare, composed of a crumbly shortcrust shell that encloses a soft heart of custard. There are many variations of this dessert that more or less resemble each other, and it can also be made in different sizes. In the classic version, probably the best known, it is filled with only cream, while in the Neapolitan version I propose to you, sour cherries are also added.
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The famous cookbook of Lombard chef Bartolomeo Scappi, to which a Culinary School near Bologna is also dedicated, attests to the presence of a sweet pastry (pasticciotto) with custard since the 16th century.
As always, for this dessert as well, we find various versions more or less golden and crunchy and also with or without the presence of sour cherry either due to family traditions or geographical origin.
Among the variations, we have the fruttone always with a shortcrust base but filled with almond paste and quince jam if the original recipe, and then covered with chocolate. This variant is to be served cold and there is also a cake version of this variant as for the original Lecce pasticciotto.
Last curiosity: the PASTICCIOTTO is a P.A.T. traditional agri-food product and is among the 117 registered Italian products.
PASTICCIOTTO WITH CREAM AND SOUR CHERRIES
The ASI kitchen
- Difficulty: Medium
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 12 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients RECIPE PASTICCIOTTO WITH CREAM AND SOUR CHERRIES
- 2 1/2 cups all-purpose flour
- 10 1/2 tbsp butter
- 1/2 cup sugar
- 1 egg
- 2 egg yolks
- 11 oz custard
- to taste sour cherries with syrup
Tools RECIPE PASTICCIOTTO WITH CREAM AND SOUR CHERRIES
FOR THE PREPARATION OF THE RECIPE PASTICCIOTTO WITH CREAM AND SOUR CHERRIES
MICROWAVE CUSTARD → https://blog.giallozafferano.it/asilannablu/crema-pasticcera-al-microonde/
KNAM’S MASTER CUSTARD → https://blog.giallozafferano.it/asilannablu/crema-pasticcera-ricetta-maestro-knam/FOR THE SHELLS knead the flour with butter and sugar, then add the yolks and the whole egg.
Shape into a ball, flatten it a bit and let it rest in the fridge for about 30 minutes.
After the resting time, roll the dough to a thickness of about 1/5 inch and with half of the total amount, line the already buttered and floured oval molds.
Divide the custard among them and add a drained sour cherry.
Cover the pasticciotti molds with the remaining dough and seal them well.
Bake the pastries with cream and sour cherry in a preheated oven at 350°F, cooking for about 20/25 minutes or according to the characteristics of your home oven.
Once cooled… well, whether to… or not… it’s up to you because whether you add powdered sugar or not, these small regional pastries are amazing!!!!!!!!!!!!!!
Enjoy your meal!
Annalisa
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