Cream pasticciotti without lard are a delicious treat, pasticciotti are a specialty of Apulia, typical of Salento breakfast, pastry shells filled with cream and black cherry. Pasticciotti are perfect for breakfast, for a snack accompanied by a good coffee, but also delightful as a little dessert after a meal. The original recipe calls for lard, but I used butter because we don’t like lard, if you want to use lard just replace the butter with slightly less lard.
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 12 pasticciotti
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Cream Pasticciotti without Lard
- 4 cups all-purpose flour
- 5.6 oz butter (or 4.6 oz lard)
- 6.3 oz sugar
- 2 eggs (add 1 yolk if needed)
- 1 pinch salt
- 1 teaspoon baking powder
- lemon zest (from half a lemon)
- 2 cups milk
- 4 egg yolks
- 1.8 oz cornstarch
- 4.6 oz sugar
- 1 packet vanillin
- lemon zest (from half a lemon)
Tools
- 12 Molds for pasticciotti
- 1 Pot
- 1 Saucepan
- 1 Stand Mixer
Preparation of Cream Pasticciotti without Lard
Let’s see how to prepare pasticciotti.
First of all, prepare the cream so it has time to cool down.
Heat the milk in a saucepan. In another pot, beat the eggs with the sugar and cornstarch, beat vigorously with a hand whisk or electric beaters, add the grated lemon zest while mixing well, no lumps should form. Take the warm milk and slowly pour it into the prepared mixture, mixing well with the whisk, return to the stove on low heat, stir with a whisk or spoon until it thickens, when ready cover with plastic wrap and let it cool.
Now prepare the pastry dough, put all the ingredients in the stand mixer’s bowl, the butter must be at room temperature, start the mixer until a dough forms, when it detaches from the sides it’s ready, take it out of the mixer and work it a little with your hands until it becomes smooth, cover with plastic wrap and let rest in the fridge for 30 minutes. If you don’t have a stand mixer, put the ingredients in a bowl and work with your hands until a smooth and homogeneous dough forms.
After the time has passed, take back the pastry and on a floured surface, work the dough a little and roll it out with a rolling pin to about 1/8 inch thickness. Cover the greased and floured molds with the pastry, fill almost to the brim of the mold with the cooled or at least lukewarm pastry cream, close with more pastry and brush with a little beaten egg with sugar. Put in a hot oven and bake at 356°F for 20/25 minutes static oven or 356°F for 15/18 minutes convection oven, or at least until the classic golden color of the pasticciotto is reached, I recommend checking the cooking as it may vary from oven to oven.
notes
Pasticciotti are good hot or warm, but they are also delicious cold, especially in the summer. They keep until the next day covered even outside the fridge, then put them in the fridge for up to 2 days. If you like them hot, just heat them for a few minutes.
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