The leccese pasticciotto with cream and sour cherries: perfect for breakfast!
Yes, we turn on the oven… but only for a good cause! The leccese pasticciotti are oval treats of shortcrust pastry filled with custard, typical of the Salento tradition. Born in Galatina, in the heart of Salento, the leccese pasticciotti are famous throughout Italy for their creamy heart and crumbly shell.
Those who know me know this: I love shortcrust pastry and sour cherries! After making my custard and sour cherry tart, I couldn’t resist trying the leccese pasticciotti as well. Easy to make and perfect for breakfast or a snack, they are a treat that wins at the first bite.
My version is with lemon cream and two syrupy sour cherries in the center. A small detail that makes every bite even more irresistible. They are made with few ingredients and keep very well in the fridge. A sweet treat to enjoy even in summer!
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- Difficulty: Easy
- Cost: Affordable
- Rest time: 20 Minutes
- Preparation time: 40 Minutes
- Portions: 6People
- 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 the Pasticciotti
- 10.58 oz all-purpose flour
- 5.29 oz lard
- 4.23 oz 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
- 5.29 sugar
- 1.76 oz cornstarch
- 1 lemon zest
- egg yolk (beaten)
- 1 tablespoon milk
Useful tools for leccese pasticciotto:
- Food processor BIMBY
- Bowl
- Molds
- Brush
How to make leccese pasticciotti
In a bowl, mix the flour with the butter pieces until you get a sandy mixture. Add sugar, egg, yolk, lemon zest, and a pinch of salt. Knead quickly until you form a smooth dough. Wrap it in plastic wrap and let it rest in the fridge for at least 30 minutes.
Heat the milk with the vanilla. In a bowl, beat the yolks with sugar and cornstarch, then pour in the hot milk gradually. Return everything to the heat and stir until the cream thickens. Transfer it to a bowl, cover with plastic wrap on the surface, and let it cool completely.
Take the dough and knead it briefly. Form a log and divide it into 6 equal parts. Grease the oval molds with melted butter. Flatten each dough piece with your hands. Line the bottom and sides of each mold well.
Fill with the now cold custard, almost to the brim.
Place two syrupy sour cherries in the center of each pasticciotto.
Cover with a thin disc of dough, sealing the edges well.
Place the molds on a baking sheet and brush the top with a beaten egg yolk mixed with a few drops of milk.
Bake in a preheated static oven at 356°F for about 25 minutes, until golden on top.
Golden and fragrant, these pasticciotti captivate at first glance. The crumbly crust encloses a creamy heart of custard and sour cherries, for an irresistible bite. They are perfect treats for a special breakfast or a snack that smells of tradition. Just baked, with the filling still warm, they release all their flavor: one leads to another!
Useful tips for perfect pasticciotti
Prepare the dough in advance: it will be easier to work with and more crumbly after baking.
Fill the molds without reaching the edge to avoid spills.
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.
Freshness effect? Add lemon zest or mint to the cream.
How to store leccese pasticciotti
The pasticciotti keep in the refrigerator, well sealed in an airtight container, for 2–3 days. I recommend letting them sit at room temperature for 10 minutes before enjoying them, so the crust will be crumbly again 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 taste will be slightly different and the crust less crumbly.
Can I make them in advance?
Yes, you can prepare them the night before and store them in the fridge until serving.
