When we talk about Italian pastry tradition, it’s impossible not to think of pasticciotti, little golden pastry shells enclosing a soft and fragrant heart of custard. Originating from Salento, pasticciotti are much more than a simple dessert: they are a symbol of identity, a collective ritual that is renewed every morning in the pastry shops and bars of Puglia, and which in recent years has conquered the rest of Italy and the world. Their buttery and vanilla scent is able to awaken memories, tell stories, and create a deep connection with an extraordinary territory, suspended between the blue of the sea and the gold of the olive trees.
The history of pasticciotti dates back to the 18th century and, as often happens with the most iconic recipes, it was born from a fortunate accident. It is said that a pastry chef from Lecce, having some leftover pastry and cream, decided to create a kind of “pasticcio” in single-serving format to avoid wasting ingredients. From that improvised experiment came one of the most beloved desserts ever, capable of representing not only an irresistible delicacy but also a simple and brilliant idea that captures the authentic spirit of Southern cooking: turning the essential into wonder.
Today, pasticciotti are found in many versions: with classic pastry or enriched with lard for a more crumbly texture, filled with simple custard, custard and black cherries, or reinterpreted with innovative ingredients to satisfy even the most curious palates. In this article, I will tell you the traditional recipe of pasticciotti, some curiosities about their history, and some variations to try to bring a bit of Salento to your table.
Here are some desserts with a delicious filling
- Difficulty: Medium
- Cost: Cheap
- Rest time: 30 Minutes
- Preparation time: 50 Minutes
- Portions: 12 pasticciotti
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 319.23 (Kcal)
- Carbohydrates 43.10 (g) of which sugars 20.69 (g)
- Proteins 6.56 (g)
- Fat 14.71 (g) of which saturated 8.50 (g)of which unsaturated 6.22 (g)
- Fibers 3.39 (g)
- Sodium 19.13 (mg)
Indicative values for a portion of 110 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
- 2 3/4 cups flour
- 2/3 cup butter (cold, cubed)
- 2/3 cup sugar
- 2 eggs
- 1 lemon zest
- 1/4 tsp baking powder
- 1 egg yolk (+ 1 tbsp milk for brushing)
- 2 cups milk
- 1/2 cup sugar
- 4 egg yolks (from large eggs)
- 1/2 cup cornstarch
- 1 lemon zest (untreated)
Tools
- Mold
Preparation of the pasticciotti
In a bowl, beat the egg yolks with the sugar until light. Add the cornstarch, then the lukewarm milk, and finally the lemon zest. Pour the mixture into a saucepan and cook over medium heat, stirring, until the cream thickens. Transfer to a bowl, cover with cling film in contact with the cream, and let it cool.
In a large bowl or mixer, sift the flour with the sugar, add the lemon zest and baking powder. Incorporate the cold butter and start crumbling until you get a sandy mix. Add the eggs and work until you form a smooth dough. Wrap in cling film and let it rest in the fridge for at least 30 minutes.
Preheat the oven to 350°F (static). Roll out the pastry to about 1/8 inch thick. Cut out discs to line the pasticciotto molds and slightly smaller discs to close. Fill each shell with a tablespoon of cold cream, cover with another disc, seal the edges well, and brush with egg yolk mixed with milk.
Bake at 350°F for about 20-25 minutes, until golden and evenly browned. Let them cool slightly before removing from the molds.
Serving: The pasticciotti are irresistible warm, just out of the oven, accompanied by a good coffee or an iced almond milk coffee… an authentic Salento experience!
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FAQ
What is the history and origin of pasticciotti?
The birth of pasticciotti is rooted in the city of Lecce, in the full 18th century, although some versions claim their origin in other areas of Salento, like Galatina. The most famous legend tells that it was in Galatina, in the workshop of the Ascalone family, that the first pasticciotto was created. It seems that pastry chef Nicola Ascalone, on a holiday, wanting to reuse some leftover cream and pastry scraps, created this rustic sweet, conceived as a simple “pasticcio.” Unexpectedly, that improvised little dessert gained such success that it quickly became a sought-after and appreciated product by everyone.
The name itself recalls its casual origins: “pasticciotto” in fact comes from “pasticcio,” meaning something not perfectly finished, the result of an attempt rather than a real project. Yet, as often happens in cooking, that spontaneous idea became one of the symbolic recipes of the entire Salentine gastronomic tradition.
From a “home” dessert and breakfast for the people of Lecce, pasticciotto then crossed regional borders, becoming a protagonist in pastry shop windows throughout Italy. Even today, however, the real pasticciotto is recognized by its intense aroma, shiny and slightly browned surface, and creamy filling, enclosed in a fragrant yet tender pastry.Where can you eat the best pasticciotti?
If you want to taste pasticciotti in their original context, Salento is the perfect destination. Here it’s not just about eating a dessert, but experiencing a ritual: the pasticciotto is best enjoyed warm, freshly baked, accompanied by an iced coffee with almond milk — a typical habit that makes the Salentine breakfast a real moment of pleasure.
One of the symbolic places to taste pasticciotti is Galatina, where it all began. Pasticceria Ascalone, still active today, is an essential stop for those who want to savor history along with the sweet. In Lecce, you shouldn’t miss a visit to Pasticceria Natale or Pasticceria Alvino, two real temples of local pastry tradition.
If you feel like exploring, every village in Salento has its reference pastry shop, each with small variations on the original recipe. From the historic center of Otranto to the seafront of Gallipoli, the advice is always the same: ask for a freshly baked pasticciotto, sit in an outdoor café, and let the crumbly pastry and creamy filling tell you a story that smells of home, sea, and sun.
And for those who want to fully experience it, make a note of the Festival del Pasticciotto, held every summer in Galatina, a perfect opportunity to discover classic and creative versions of this sweet in a festive atmosphere.
