Pasticiotti is an Italian pastry, it is a pastry crust baked in a pustie tin filled with either chocolate or vanilla filling, similar to a pudding. I grew up eating these and always looked forward to my Father bringing home a big box from the local bakery. For years I have gone to Court Street bakery in Brooklyn when I want an Italian pastry, they have been around for over half a century and the pastries are delicious and as close to my childhood memories as I have found. I wanted to try and make my own so I asked my Mother if she had a recipe, she did, it is a very old recipe from my Aunt Dee, Mom said that the recipe was written by my Great Grandmother. It was in Italian and measurements were not exact and I am sure it was not originally written using cups, teaspoons and tablespoons. My Aunt was able to test and re-work this recipe and this is her version of this classic Italian pastry. I was a bit nervous making it, having never tried my hand at anything like this before, it was surprisingly easy and turned out absolutely delicious. For the first batch, pictured above I used tartlet pans as I had not located pustie tins, and they turned out fine. Since then I have purchased them and they come out even better when you use a pustie tin I think its because of the shape of the tin, the pudding is heavy and the crust delicate and pustie tins are smaller at the bottom becoming larger at the top of the tin similar to a brioche mold. You will notice an extract called fiori di sicilia used in this recipe, it has a flowery, citrusy taste and is used in many Italian pastries. You can find it at King Arthur flour and if you decide to make these I found pustie tins here: http://www.njflihanco.com/3-Pustie-Tin-Tart-Pan/P1085_1030/
Makes: 18- 3 x 1 1/2 or 12 tartlets
The pastry crust:
4 cups Flour (refrigerate your flour it should be cold)
1 teaspoon baking powder
2 cups light brown Brown Sugar (Not packed)
1 cup very cold leaf lard
2 large eggs
1 teaspoon vanilla extract
1/4 cup cold milk
Beat one egg with a teaspoon of sugar to brush on the pastry before baking
- In mixing bowl add the flour, brown sugar,baking powder, and salt, whisk to combine making sure any clumps of brown sugar are incorporated.
- In measuring cup add the milk and egg, beat egg and milk together then add the vanilla and stir to incorporate
- Measure your lard and add to dry ingredients, use a pastry cutter to cut the lard into the flour mixture it should resemble crumbs. Add the milk, egg and vanilla and with a fork combine. Working quickly gather the dough into a cohesive disk, wrap in plastic wrap and refrigerate for at least an hour even overnight. Heat oven to 350 degrees.
- Flour work surface,Cut dough in half one half will be bottom crust the other top crust, place half of dough back in refrigerator while working. Have your pustie tins or fluted tartlet pans ready.Either roll or press the dough into the pans it should be approximately 1/4 in thick, if dough starts to warm put back in refrigerator. When you have put the dough in the tins, place in refrigerator while you roll out the dough for the tops roll dough about 1/4 in thick and cut into rounds that fit the top of the tin. Take tins from refrigerator fill with the chocolate or vanilla filling just slightly below the top of the tin. Place the top on, press making sure the bottom crust and top crust are joined. Brush with egg wash and place in freezer for a few minutes just to get the pastry cold. Remove from freezer place tins on baking sheet and bake for 30-35 minutes or until golden brown. Remove from oven place on cooling rack and let sit at room temperature for 45 min to an hour or until COMPLETELY COOLED. Gently remove from the tins and refrigerate 4-6 hours or overnight.
1/3 cup flour
1/8 teaspoon salt
2/3 cups sugar
2 cups milk
3 egg yolks
1 teaspoon vanilla extract
1/8 teaspoon fiori di sicilia (Optional)
1 tablespoon butter
1 cup flour
2 cups sugar
2/3 cups unsweetened cocoa
pinch of salt
4 cup warm milk
2 egg yolks
1 teaspoon vanilla extract
1/4 teaspoon fiori di sicilia (optional)
- For the chocolate filling in medium saucepan add flour,chocolate, sugar, a pinch of salt and whisk to combine. While whisking add the warm milk and keep whisking until its combined and there are no lumps. Turn flame to medium and whisking constantly cook until mixture thickens, add about 1 cup of hot mixture to beaten egg yolks and add back to saucepan. Continue cooking on medium heat, stirring or whisking constantly until it becomes very thick. It takes a while for the filling to become thick, keep stirring, its a good workout. Once the filling is very thick remove from heat stir in the vanilla and optional fiori di sicilia, pour into a bowl. Let cool on counter until room temperature or cool using an ice bath, place plastic wrap directly on top of the filling then refrigerate until completely cooled. I like to make the dough and filling a day ahead and refrigerate overnight.
- For the Vanilla filling: Place flour, sugar and pinch of salt in saucepan add milk and whisk until smooth and there are no lumps. Turn flame on medium and cook whisking constantly. When hot and slightly thick add approximately half of filling to beaten egg yolks add back to saucepan and continue cooking until mixture is thick. Add vanilla and butter and pour and push through sieve into bowl. let come to room temperature or use an ice bath to cool,place plastic wrap directly on top of filling then refrigerate until completely cooled. If adding fiori di sicilia add at the end when you add the vanilla.