The Neapolitan pisto shortcrust pastry is a fragrant and intensely aromatic variant of the classic shortcrust pastry, born from the meeting of the simplicity of homemade baking traditions and the sensory richness of Neapolitan cuisine.
The true protagonist of this preparation is the Neapolitan pisto, a mix of spices such as cinnamon, cloves, star anise, coriander, and nutmeg that, when balanced correctly, create a warm, enveloping, and slightly pungent aroma.
In Neapolitan pastry, pisto is the aromatic soul of Christmas desserts par excellence: it is what gives personality to roccocò, mostaccioli, and susamielli, making them immediately recognizable from the first bite.
Using it in shortcrust pastry means bringing a touch of festivity and tradition into everyday life, transforming a simple base into a dough with an intense flavor that smells of home, memories, and Christmas.
This pisto shortcrust pastry is perfect for making fragrant cookies, spicy-tasting tarts, or as a base for desserts that want to evoke the warmth of Neapolitan holidays.
Now take a minute to read the recipe and then…let’s cook and eat!!
See also
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Cuisine: Italian
- Seasonality: Christmas
Ingredients
- 2 1/2 cups all-purpose flour
- 5.3 oz butter
- 1 egg
- 2 tsp pisto
- 3/4 cup powdered sugar
- 1 pinch salt
- to taste orange zest
Tools
- 1 Mixer
- 1 Lemon Zester
- 1 Kitchen Scale
Steps
The pisto shortcrust pastry is very easy to prepare, just like classic shortcrust pastry to which the spice mix is added.
In this case, all the ingredients are mixed inside a mixer using the “sanding” method. For a good shortcrust pastry, remember to use the egg at room temperature and the butter very cold and cut into pieces.
Start by putting the flour into the chopper bowl and add the cold butter cut into small pieces, pulse the chopper for a few seconds until you achieve the “sanding” of the flour, which at this point will have the texture of wet sand.
Proceed by adding, into the mixer bowl, the egg, the pinch of salt, the powdered sugar, the grated orange zest, and the Neapolitan pisto.
Pulse the chopper again and work the shortcrust until the egg binds all the ingredients, forming a smooth and homogeneous mixture.
Transfer the shortcrust pastry onto a countertop and compact it quickly with your hands without overworking it.
In just a few seconds, you will have a perfect compact and fragrant Neapolitan pisto shortcrust pastry dough.Wrap it in plastic wrap and place it in the fridge for a 30-minute rest if you need to use it right away, otherwise in the freezer to have it ready for use when needed 😉.
Tips
– Before using the shortcrust pastry, let it “temper” at room temperature for a few minutes and then work it on the countertop to make it “plastic”. A too-cold pastry will tend to break.
– Once you’ve formed your cookies and/or tarts, let them rest in the fridge for at least 20 minutes. This operation will allow your creations to hold their shape during baking.
Storage
The shortcrust pastry can be stored in the fridge, wrapped in food plastic wrap, and placed in an airtight container, for a variable time of 2 to 5 days, depending on the freshness of the base ingredients.
The pastry can also be stored in the freezer for up to 3 months.
