Hello friends, today I present to you this delicious classic Lecce pastry with cream to make and enjoy on any occasion. A famous Salento recipe, consisting of a shortcrust pastry filled with custard and baked. There are many family recipes passed down where lard is used instead of butter and ammonia for sweets instead of the classic baking powder, in fact, in some cases, no leavening agent is used. Anyway, my friends, there are many recipes, but each one is better than the last if made with love. Below you will find the recipe..
- Difficulty: Easy
- Cost: Inexpensive
- Portions: For about 20 pastries
- Cuisine: Italian
Ingredients for the classic Lecce pastry with cream
- 4 cups all-purpose flour
- 8 oz lard (Or butter)
- 1 cup granulated sugar
- 3 egg yolks
- 1 whole egg
- Half teaspoon baking ammonia
- 1 pinch fine salt
- 1 teaspoon vanilla essence
- to taste grated lemon zest
- 2 cups whole milk
- 4 egg yolks
- 3/4 cup granulated sugar
- 5 tbsps cornstarch
- 1 pinch fine salt
Tools
- Baking molds Pastry mold
- 1 Stand mixer
- 1 Paddle attachment
- 2 Bowls
- 1 Saucepan
- 1 Hand whisk
- 1 Plastic wrap
Steps for the classic Lecce pastry with cream
Before making the classic Lecce pastry with custard, you first need to prepare the custard well in advance. Pour the milk into a saucepan and place it on the heat to warm. In a separate bowl, whisk the yolks with the sugar and vanilla essence. Then add the cornstarch, salt, and mix well. Pour the egg mixture into the milk and bring to a boil, stirring continuously with the whisk to prevent lumps from forming and to thicken completely. Remove from the heat and place plastic wrap in contact with the surface and let it cool at room temperature for a few hours.
You can knead the shortcrust pastry by hand or with any kitchen robot, I used the stand mixer. First, attach the paddle (K) to the stand mixer, pour the lard together with the granulated sugar, sifted flour with a pinch of salt and grated lemon zest into the mixer bowl, and activate the machine at speed 2 for a few minutes. Add the yolks and whole egg and mix again for a few minutes, finally with the mixer running add the ammonia and mix for a few more seconds until you get a smooth and homogeneous dough. Compact the shortcrust pastry well and wrap it in plastic wrap, let it rest in the fridge for about an hour. Retrieve the shortcrust pastry from the fridge, flour a work surface and roll out the shortcrust pastry with the help of a rolling pin to a thickness of about 1/8 inch. Use a round cookie cutter to cut shortcrust pastry discs slightly larger than the classic pastry mold. Butter and flour the molds to be used, line them with the shortcrust pastry and prick the base with a fork, then pour a couple of tablespoons of cream. Seal by closing the edge well with another disc of shortcrust pastry to prevent the filling from coming out during baking. Brush with a beaten egg and bake in a preheated static oven at 390°F for about 15-20 minutes or until golden brown. Turn off, take out of the oven, and let them cool for about ten minutes before removing them from the molds. This procedure is very dangerous when they are hot as they might break.
Serve the classic Lecce pastry with custard on a serving plate and serve. I hope you like this latest recipe of mine, see you next time friends.
STORAGE, TIPS AND NOTES
The famous classic Lecce pastry with custard can be prepared in advance and frozen. The shortcrust pastry can also be made the day before, same for the cream. They keep for a few days in airtight containers or food bags.
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