The Lecce-style pasticciotto with cream and sour cherries: great for breakfast!
Yes, let’s turn on the oven… but only for a good cause! The Lecce-style pasticciotti are oval pastries made of shortcrust pastry filled with custard, typical of the Salento tradition. Born in Galatina, in the heart of Salento, Lecce-style pasticciotti are famous throughout Italy for their creamy heart and flaky shell.
Those who know me know: I love shortcrust pastry and sour cherries! After making my cream and sour cherry tart, I couldn’t resist the temptation to try the Lecce-style pasticciotti. Easy to make and perfect for breakfast or a snack, they’re a sweet treat that wins you over at the first bite.
My version is with lemon cream and two maraschino cherries in the center. A little detail that makes every bite even more irresistible. They are made with few ingredients and keep perfectly in the fridge. A sweet treat to enjoy even in summer!
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- Difficulty: Easy
- Cost: Economical
- Rest time: 20 Minutes
- Preparation time: 40 Minutes
- Portions: 6 People
- Cooking methods: Electric oven
- Cuisine: Italian
- Energy 725.77 (Kcal)
- Carbohydrates 94.48 (g) of which sugars 52.03 (g)
- Proteins 12.78 (g)
- Fat 35.39 (g) of which saturated 14.75 (g)of which unsaturated 19.16 (g)
- Fibers 1.37 (g)
- Sodium 87.43 (mg)
Indicative values for a portion of 130 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Pasticciotti
- 2 1/2 cups all-purpose flour
- 5 1/4 oz lard
- 2/3 cup sugar
- 1/3 teaspoon baking powder
- 1 egg
- 1 egg yolk
- 1 lemon zest (grated)
- 1 pinch salt
- 2 cups whole milk
- 4 egg yolks
- 3/4 cup sugar
- 6 tablespoons cornstarch
- 1 lemon peel
- egg yolk (beaten)
- 1 tablespoon milk
Useful tools for Lecce-style pasticciotto:
- Kitchen Robot BIMBY
- Bowl
- Molds
- Brush
How to prepare Lecce-style pasticciotti
In a bowl, mix the flour with the butter cut into pieces until a sandy consistency is obtained. Add sugar, egg, yolk, lemon zest, and a pinch of salt. Quickly knead until a smooth dough is formed. Wrap it in plastic wrap and let it rest in the fridge for at least 30 minutes.
Heat the milk with vanilla. In a bowl, beat the yolks with sugar and cornstarch, then pour the hot milk in a thin stream. Return everything to the heat and stir until the cream thickens. Transfer it to a bowl, cover with plastic wrap in contact, and let it cool completely.
Retrieve the pastry and work it briefly. Form a log and divide it into 6 equal parts. Grease the oval molds with melted butter. Flatten each piece of pastry with your hands. Line the bottom and sides of each mold well.
Fill with the now cold custard, almost to the brim.
Place two maraschino cherries in the center of each pasticciotto.
Cover with a thin disc of pastry, sealing the edges well.
Place the molds on a baking sheet and brush the surface with a beaten yolk together with a few drops of milk.
Bake in a preheated static oven at 350°F for about 25 minutes, until golden on top.
Golden and fragrant, these pasticciotti win you over at first sight. The flaky pastry encloses a creamy heart of custard and sour cherries, for an irresistible bite. They are perfect sweets for a special breakfast or a snack that smells of tradition. Freshly baked, with the filling still warm, they release their full flavor: one leads to another!
Useful tips for perfect pasticciotti
Prepare the pastry in advance: it will be easier to work with and more flaky after baking.
Fill the molds without reaching the edge to prevent spillage.
Seal the edges well with your fingers for a perfect filling.
For an intense golden color, brush with yolk and milk. For a more delicate color, just milk.
Let them cool well: they are even better the next day!
Love sour cherries? Don’t miss this delicious version.
Gluten-free variant: use certified gluten-free flour and suitable ingredients.
Fresh effect? Add lemon zest or mint to the cream.
How to store Lecce-style pasticciotti
Pasticciotti can be stored in the refrigerator, well closed in an airtight container, for 2–3 days. I recommend leaving them at room temperature for 10 minutes before enjoying them so the pastry will return to being flaky and the cream softer.
If you want to prepare them in advance, you can also freeze them raw (already filled) directly in the molds. When needed, just bake them in the oven while still frozen: add about 5 more minutes to the cooking time.
Questions and Answers
Can I use butter instead of lard?
Yes, but the flavor will be slightly different and the pastry less flaky.
Can I prepare them in advance?
Yes, you can make them the night before and store them in the fridge until ready to serve.
