Hello friends, today I present this wonderful Pasticciotto Leccese with pistachio, truly extraordinary and delicious. It’s addictive, and you won’t be able to do without it. A very famous recipe from Salento, consisting of shortcrust pastry filled with pistachio custard and baked in the oven. Below you will find the recipe..
- Difficulty: Easy
- Cost: Economic
- Portions: About 20 pasticciotti
- Cuisine: Italian
Ingredients for the Pasticciotto Leccese with Pistachio
- 4 cups all-purpose flour
- 7.75 oz lard (Or butter)
- 1 egg
- 3 egg yolks
- 1 cup granulated sugar
- Half teaspoon baking ammonia (Or baking powder)
- to taste grated lemon zest
- 1 teaspoon vanilla essence (Or vanilla powder)
- 1 pinch fine salt
- 2 cups whole milk
- 4 egg yolks
- 0.75 cup granulated sugar
- 0.42 cup cornstarch
- 5 tablespoons pistachio paste (Or pistachio spread)
- 1 pinch fine salt
- 1 teaspoon vanilla essence (Or vanilla bean)
Tools
- Molds
- 1 Flat beater
- 1 Rolling pin
- 1 Stand mixer
- 1 Bowl
- 1 Saucepan
- 1 Work surface
- Hand whisk
- 1 Brush
Steps for the Pasticciotto Leccese with Pistachio
Before making the Pasticciotto Leccese with pistachio, you first need to prepare the custard in advance. Pour the milk into a saucepan and place it on the stove to heat. In a separate bowl, beat the egg yolks with sugar and vanilla essence using a whisk. Then add the cornstarch and salt, and mix well. Pour the egg mixture into the milk and bring to a boil, stirring continuously with the whisk to avoid lumps and to thicken completely. Remove from heat, add the pistachio paste, and stir. Place plastic wrap in contact with the surface and let it cool to 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 flat beater (the K) and place the lard with granulated sugar, sifted flour with a pinch of salt, and grated lemon zest in the mixer bowl. Set the machine to speed 2 for a few minutes. Then add the egg yolks and the whole egg, mixing for a few more minutes. Finally, with the beater in motion, add the baking ammonia and mix for a few seconds until you get a smooth and homogeneous dough. Compact the shortcrust pastry well and wrap it in plastic wrap, placing it in the fridge for about an hour. Take the shortcrust pastry from the fridge, dust a work surface with flour, and roll out the pastry with a rolling pin to about 1/8 inch thick. Use a round cutter to cut out discs of shortcrust pastry slightly larger than the classic Pasticciotto mold. Butter and flour the molds to be used, line them with pastry, and prick the base with a fork. Then pour a couple of tablespoons of pistachio cream. Seal by closing the edge well with another disc of 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. Turn off, remove from the oven, and let them cool for about ten minutes before removing them from the molds. It is very dangerous to do this procedure while hot, as they might break.
STORAGE, TIPS, AND NOTES
The famous Pasticciotto Leccese can be prepared in advance and frozen. The shortcrust pastry can also be made the day before, as can the cream. They keep for a few days in airtight containers or food bags.
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