Pasticiotti For Fiesta Friday #53
Party time
This is week 2 of the Epic Fiesta Friday First Year Anniversary Party and we are bringing the main course and dessert. I wanted to bring a very special dessert to the party, so I made Pasticiotti with chocolate filling. I love these pastries, they are very special to me because it is a recipe that has been passed from generation to generation in my family. It’s a great party dessert because it’s small, you don’t need a plate and fork, a napkin will suffice and they are pretty neat to eat. Angie@The Novice Gardener has been working hard on this mega party and thank goodness she has two co hosts to help, so a big thank you to Nancy @Feasting With Friends and Selma @Selma’s Table for always being there to help and doing such a great job of hosting.
Pasticiotti is an Italian pastry, it’s 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 handed down from 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 who was a great cook took this recipe and made it her own. 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. The first time I made these I used tartlet pans and they turned out fine. Since then I have purchased pustie tins and they come out even better, I think its because of the shape of the tin, the pudding is heavy and the crust delicate and the tins are smaller at the bottom becoming larger at the top similar to a brioche mold.There is a distinct flavor in many Italian Pastries and I found out it is from an extract called Fiori Di Sicilia, it is unique in that it is both citrusy and floral. You can find it at Bakers Catalog (King Arthur Flour) but you can also add a little orange zest instead and it works just fine. If you do plan to make these invest in pustie tins, they are inexpensive and worth having even if you only make these every now and then, I found mine here. One more very exciting bit of news, this recipe will be featured in The Global Family Reunion cookbook that will be unveiled at the Global Family Reunion event which is being held at the World Fair Grounds in New York in the early summer. The proceeds from the sale of the cookbook will benefit research to help find a cure and treatment for Alzheimers.
Pustie Tins
Pasticiotti with Chocolate Filling
Makes: approximately 18
The pastry crust:
4 cups Flour
1 teaspoon baking powder
2 cups light brown Brown Sugar (Not packed)
pinch of salt
1 cup (8 oz) cold leaf lard or vegetable shortening (I used lard because thats what the original recipe used)
2 large eggs
1 teaspoon vanilla extract
1/4 cup cold whole 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 or weigh (I like to weigh) 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.
Ready for the tops
Chocolate Filling:
1 cup flour
2 cups sugar
2/3 cups unsweetened cocoa
pinch of salt
4 cup warm milk or water (the original recipe used water)
2 egg yolks
1 teaspoon vanilla extract
1/4 teaspoon fiori di sicilia or if you don’t have add 1/2 tsp orange zest (optional)
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. Once the filling is very thick remove from heat stir in the vanilla and optional fiori di sicilia or orange zest, pour into a bowl. Lay some plastic wrap directly on top of the filling and let it come to room temperature on the counter top, then refrigerate until cold. Note: I like to make the dough and filling the day before and leave in the refrigerator overnight.
Ready to bake
Making the Pasticiotti
Heat oven to 350 degree’s. 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 and should have a small overhang, 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 a little larger than the top of the tin. Take tins from refrigerator fill with the chocolate filling just slightly below the top of the tin. Place the top on, press making sure the bottom crust and top crust are joined and trim off any excess. 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 covered with plastic wrap or in an air tight container 4-6 hours or overnight.
Just out of the oven
pasticiotti
Yum!
apuginthekitchen 
Wow Suzanne, very impressed. I have never heard of Pasticiotti and I actually have these little tartlett pans and I never know what to do with them. Now I do!!!
Thanks Sue, it’s not widely known but is always in an Italian bakery, They are wonderful and one of my favorite things to eat.
I can see why!
OMG, Suzanne this is a delicious dessert, love the Italian name. I actually have those molds so I´ll be trying them soon, the chocolate filling is so good!
Thank you so much Viviana, they are part of my heritage and bring wonderful memories when I have one.
What a treat to have this elegant recipe from your family to indulge in at this week’s party Suzanne- they look fantastic, you should be very proud of these. Great job and Happy FF 🙂
Thanks so much Jess, I love family recipes, more than just good food it’s wonderful memories and the love that went into the preparation.
Great memories of these delicious pastries also. So nice of you to mention our mom and congrats on being featured in the cookbook.
Love from our kitchens to yours!
Maria
Your Mom really did pen an amazing recipe. It’s absolutely perfect. I don’t know if I ever tasted one that she made but I can imagine how wonderful they were. Thanks Maria.
Amazing. My mouth is watering. Wish I could have a bite. 😉
Thanks Michelle wish I could give you one or more!!
That makes two of us!!
These look so special Suzanne. I can almost taste them from here! 🙂
Thank you so much. They are very special to me and happen to be my favorite Italian pastry,
Ah Suzanne, you’re so lucky you live in America or I’d be on my knees proposing to you right now.
I’ve never known a bakery with 50 year old cakes still worth eating. lol
xxx Hugs Galore xxx
Oh wow, you just made my day. I might just accept your proposal. LOL yes those 50 year old cakes hold up really well. LOL!!!
I’m learning how very little I knew about Italian food, and it’s a fun adventure with you Suzanne! These sound delicious, and they certainly look festive enough for a Fiesta Friday! Huge hugs.
They are wonderful and difficult to find unless there is an authentic Italian bakery where you are, Hard to describe just how delicious they are. Thanks Teagan.
Yum! Yum! Yum! Drooling….Your Florida Bud, Cheryl
Ps Have a safe and wonderful weekend!!!
LOL, have a great weekend and thank you.
Oh my, these are so cute and look absolutely delicious! I’ve not heard of them before, but now I know I definitely need them in my life!
They are my favorite, thanks so much Michelle.
Oh man, I have not had Pasticiotti since my grandmother passed, she always made Pasticiotti for us. They looks so delicious Suzanna and bring back memories for me too. You are such a wonderful cook and baker!! Congratulations on being featured in the cookbook!!! 🙂 have a wonderful weekend!
Thank you so much Michael, really your Grandmother made them, do you still have the recipe. Would love to compare notes. Thanks so much for the kind words.
Yes she did, this is the grandmother that I mentioned lived in Brooklyn most of her life. I believe my cousin Lorraine has it, I will email her to find out. Shed lives in Dix Hills not too far from you!
Suzanne, these are just wonderful. I don’t think I have ever eaten one of these but I have heard of them – I wish it was the other way round now that I have seen what they are!! Those tins remind me of brioche moulds – were they difficult to get the pastry into? How fabulous that this is an old family recipe and even more fabulous that they will be in a book. Thank you so much for bringing these special pastries to the special party. Happy Fiesta Friday x
Thank you so much Selma, I pressed the dough into the tin, that is time consuming next time I think I will roll out and cut a round and press that in. I couldn’t find the right size so I had some overhang. They are very much like brioche molds, they are small, smaller than the brioche molds that I have seen but I am sure the size varies in those. They are a very special recipe for me. Thank you so much for hosting this great party.
Ithink i just fainted, you outdid yourself this week how can you live up to something like this again. Wow looks really delicious a decadent treat x
Thanks so much Justine, they are really delicious and my favorite Italian treat.
i think they just became mine too lol x
I am swooning…..pick me up please so I can grab another one…. 😉
How sweet of you to say that, thank you so much.
Wow looks so yumm
Thanks so much Natasha!
Suzanne, these pasticiotti are spectacular in so many ways! Let me count them… 😉 1. The flavors. 2. The looks. 3. The filling. 4. Those little pustie tins (new to me!). 5. That just baked egg wash. 6. The perfect dusting of powdered sugar. 7. That “celebratory” photo at the post top. 8. Shall I go on? I think you “get” that I really, really…really ❤ these!
Thanks for bringing them along to share at the Fiesta Friday Anniversary Party!!
You are so wonderful, thank you so much. I am thrilled you like these little pastries it really makes me so happy. Thank you also for hosting the party this week!!
love how you put these together–special tins, special cookbook. Had not heard of them before–looking like a much better version of grocery store cream pies I used to enjoy. Seem so delicate, but they also look easy to scarf down 🙂
Very easy to scarf down and totally addictive, thanks Liz, I love chocolate cream pie!!
Suzanne, you have outdone yourself with this pasticiotti. I definitely need to get me some Pustie Tins.
Thank you so much, I had fun doing it!!
These tarts look so pretty with their fluted edges, It’s the first time I have heard of pasticiotti or putstie tins. Have a good weekend. 🙂
Thank you, they are wonderful, hope one day you get a chance to try them. You also have a great weekend.
These look amazing; I love old family recipes!
I do too, I get so excited when I am given a recipe by my Mom, especially the recipes that are really old. Thanks so much.
Oh I want to try this. I make an Italian pudding that tastes a bit like caramel or butterscotch called Budino that my hubby loves. He is going to go gogo over this one Your top crust looks to die for flaky gorgeous! Thank you for sharing this family recipe. They are the best!
I love Budino!! Don’t be put off by the amount of flour in the filling, it’s necessary. The crust is kind of a cross between a pie crust and a cookie. Really delicious, Thanks so much.
Cookie? Happy Valentines hubby!
I think it’s because of the brown sugar in the dough, It has a cookie like quality. Oh you can cut out a heart and dust the powdered sugar so there is a heart on it. Would be so cute.
Awe, how cute! They look like mini chocolate pies, and with me being a chocoholic, I am going to have to make these.
You will love them if you do make them. You could go to Court Street Bakery to try them and see what you think but honestly the homemade ones are the best. Thanks Pamela.
Simply gorgeous! And they look absolutely delicious!
Thanks Sarah I love them. They really are special.
Pastry filled with a chocolate, pudding-type chocolate filling? Can I come and live with you pretty please Suzanne? I adore the last photo where you’ve cut into the pasticiotti. What a star for the fiesta!
Come on over, I’ll make you a batch!! Thank you so much, you made me smile.
These do have the wow factor Suzanne. Love that it is a treasured old family recipe and congratulations on the recipe going into the cookbook. Very special!
Thanks Lindy I entered this recipe in a contest on Food52 and they partnered with the people from Global Family Reunion and picked recipes for the cookbook. I feel very honored to have been chosen but even more that the proceeds help those with Alzheimers and funding for a cure.
What a delicious and tasty looking dessert!
Thank you so much.
Suzanne, I’ve been trying to comment all day – and then I got distracted reading all your links!
I cannot tell you how much I’d love to taste these wonders! I so enjoyed the story and learning about the fiori di sicilia – I think I’ve tasted this flavor in Italian pastries before; I wonder if it is a little like Orange water, which I’ve read about in old cookbooks, which is made kind of like Rose water. I love that you’ve used lard, here, too! My sister, who is a Paleo person would decry these as paleo, and forget all the other ingredients! 🙂
But all that aside – my favorite dessert is chocolate pudding, and I would love to try these. If I were alone, i’d probably take a delicate nibble out of a side, then eat the custard out of the center, then finish up the crust!
Fantastic dessert, fantastic story, and a fantasic recipe! And congrats on your involvement!
Thank you, I guess I went a little link happy, LOL. Yes I think fiori di sicilia is orange water but it is Sicilian oranges supposedly especially fragrant I have heard. I don’t about that but you never know. Well big no no for paleo’s is flour and sugar, LOL, if I could eat these on a paleo life style I’d be doing it now,LOL!! Thank you so much.
This is beyond amazing, Suzanne. They are beautiful and look delicious. I can’t believe I’ve never had one!! I LOVE that you used a family recipe. What an honor to have your recipe included in such a wonderful cookbook as well. Do you think I could make them in brioche tins? Also- can one attend the Global Family Reunion? We always drive by the Worlds Fair Grounds and want to check it out! 🙂
Thank you so much. I am honored, and so happy that my family recipe will help support a great cause. The pustie tins are 3″ as long as the brioche tins are about the same size it should be fine, they are basically the same thing, Everyone is welcome at the event, I think it will b e June 6th for the kickoff and it’s open to the public. I know I see it every time I am on LIE going to visit my friend in Long Island.
Hi Suzanne, these look very special, love old family recipes. I bet these are delicious!
They are delicious thank you so much Cheri.
Suzanne, everything looks delicious about this recipe, the Pasticiotti look delightful. Beautiful story about your family too 🙂
Thank you so much, it’s a childhood treasure.
What a wonderful ‘passed down’ story of this recipe. It is a worthy recipe to talk about. Gorgeously made pasticiotti. I was quite touched that this recipe is going to be featured on Global Family Reunion cookbook. Suzanne, you are truly a very special person. ❤
Thanks Fae thats very kind of you. It’s really nice that my cousin Aunt Dee’s daughter has seen this post.
Absolutely stunning! And I love the story behind these 🙂 enjoy fiesta Friday xx
Thank you so much Elaine. You enjoy the party also!!
What a gorgeous post Suzanne! I love that these have been part of your ‘happy food memories’ from years gone by. They look so delicious and perfectly shaped in those little fluted tins. I’ve just had a quick look at the Global Family Reunion – congratulations on having this recipe accepted to be part of their cookbook! That’s so exciting!
Thanks Margot, yes there are certain foods that trigger childhood memories, these, hot glazed doughnuts, chicken soup with escarole and homemade noodles. The little pastries are beautiful and come out perfectly shaped and I was amazed at the consistency of the filling it’s just perfect, creamy, not runny. My Aunt really worked hard on perfecting this,
They look amazing, Suzanne! I love your Pasticiotti ! I was eating them everyday while being in Italy a year ago. I love them!
You know Marcela, I lived in Italy for a few years and never had one there. I wish I did, I bet they were amazing, Thank you so much,
Delicious dessert – we all love chocolate don’t we? Lovely treat especially since it is family recipe 🙂
We certainly do. When I think about it I eat chocolate in some form every day, yikes!! Thanks so much.
Look at the chocolate oozing out of those delicious tartlets. The flavors, combination and looks of these beauties are just gorgeous. Thanks for sharing a family recipe Suzanne 🙂
Thank you Loretta, this is a favorite of mine and I am so happy to be able to share.
Oh wow, Suzanne: these look spectacular! Yum! 🙂
Thank you Stefano, if we ever get together again I will make these and bring them.
Congratulations for your cookbook feature, Suzanne! Totally well deserved and the cause is so worthy!!! Alzheimer is one of those deseases that scares me the most and I truly hope they will find a cure very soon.
Your pasticiotti are to die for! And that filling? Simply sublime!!! I’ll make them for Her Majesty. I’m sure she’ll love them! Thank you! 😀
Her Majesty will love them. Everyone who has eaten them loves them. Thank you so much!!
What a special recipe to have, like a little piece of history that you can always remake. It looks absolutely fantastic Suzanne! Hope to try it out sometime and congratulations on getting your recipe in the global collection.
Thank you so much Laila, it is an incredible honor for me and I am thrilled both to share this recipe with all of you and on a global scale.
The story is the best, truly, it makes the food even tastier 😀
What a spectacular pasticiotti!
Cheers
Choc Chip Uru
Thank you so much Uru, love family recipes.
Wow! These look absolutely delightful and I simply adore the story behind them. Family recipes are always the best and it’s so special that you’ve decided to share one with us all. Also, the Global Family Reunion cookbook and the Global Family Reunion event sound like such great causes, congrats!
Thank you Justine, I really loved sharing this recipe and story. We all have stories and recipes to share and it’s a great little peek into our lives. Thank you again.
So these little beauties are something I’ve never heard of before. They look wonderful and that’s great that they’ll be included in the World Reunion Cookbook! My pickled eggplant were chosen, too- it’s such an honor!
Really thats wonderful!!! I can’t wait to get a copy of the cookbook. Thanks so much Christina.
Oh my they look amazing Suzanne. .. never heard of pasticiotti and the filling looks good… yummmm
It is really good Chitra, thank you so much.
These sound amazing! And I’ve seen tins like those in TK Maxx but didn’t realise what they would be for. Will have to check for them the next time I’m up that way. And I’ve got to try this recipe. So, so delicious.
You can use for brioche or pasticiotti. Would love it if you made them and tell me what you think. Everyone I give them to loves them, as do I. I could eat way more than I should of these little pastries. Thanks so much Johnny.
Ooh, these are so special, Suzanne! Do you ship to CA?? 😉 Also, my parents and I may visit NY in the next few months. I will let you know if we do and hopefully we’ll have another chance to meet up!
Hi Patty, thank you so much. For you I would gladly ship some to California. Would also love to see you again. Let me know and thank you.
Wow, these look beautiful and thoroughly addictive, and I love those little tins!
Totally addictive, thank you so much.
Suzanne, these look AMAH-ZING!!! I have tiny tartlet pans similar to the ones you have, in different shapes though and now I know what to use them for 😀 Beautiful!!!
You should give these a try one day, they are delicious and although a bit labor intensive worth it. Thank you so much.
wow Suzanne these look incredible!
Thank you so much.
OMG!!! Suzanne!!! Please send me some 🙂 LOL
These just look so dang darn Delicious!!!! YUMMMMMMMM!!
I would love to send you some. If I can figure out how to get them there I will. They are super delicious. Thanks Amy.
They are so pretty just out of the oven Suzanne!! Do you make a few extra to eat hot?? So cool that it’s a family recipe…
They are delicious hot, the filling is molten. These really are hands down my favorite Italian dessert.Thanks Rhonda.
A superb desert Suzanne! A little pie filled with the goodness of chocolate. Who wouldn’t want it!! I will try it soon. So less time, so much to try !! Must taste heavenly!!! Wow!
Sonal It is delicious, my absolute favorite. Thank you so much, You can make the pastry using vegetable shortening instead of lard. I have never used butter but I imagine that would work also. Thank you! You made me smile!!!
Do you think that the regular pie crust would work? It is just amazing and my kids would love it.
No it’s very different from traditional pie crust. You can make a chocolate cream pie and skip the pasticiotti shape. The crust is like a combination of a cookie and a pie crust. You can use just shortening but need the egg and brown sugar for the consistency.
Hmm, a little pie/tart that hides some surprise inside – I love that. I would smile from ear to ear if I would bite and find out chocolate filling inside. 😀 😀 😀 These look absolutely yummy, Suzanne. Glad you brought these for FF. 😀
Thank you Jhuls, love the creamy chocolate filling too!!!
That is a wonderful story to go with a wonderful recipe. These tarts look so so good but it’s the handing down from generation to generation that makes them even better. You probably have wonderful memories every time you bite into one 😉
I really do, I can still see the old bakery my Dad took me to as a child. The pasticiotti, Boston Cream Pie, so many wonderful things. Thanks Cindy.
These are stunning and look divine. Maybe I will make them for valentine’s day. Seems like they’d be perfect!!!
If you do let me know how you like. I really love them and so does everyone that tastes them. It’s such a great recipe. Thank you so much.
I somehow missed this post. I have never heard of pasticiotti before, but looking at the fact that it is a pastry filled with chocolate, what the heck is not to like?! They look gorgeous Suzanne and that creamy chocolate filling looks like pure creamy decadence.
They are delicious, I know they are not something could could even consider eating, I really appreciate that you comment. Thank you so much.
These Pasticiott are the cutest pastries ever! I’ve never hear of them or tried them before – but am drooling!
They are the most wonderful Italian pastry IMHO. Thanks Shashi!
Fantastic amazing wonderful tiny filled & covered tarts! they look just stunning & fabulous even, my friend! Another must make for sure! x
Thank you Sophie!! They are really good.
what a lovely family recipe! The pasiciotti looks completely moorish! 🙂
Thank you so much Petra, it’s one of my all time favorite pastries.
Looks really delicious, I can almost taste them from here!
Thank you so much.
Wow, stunning!!!
Thank you so much.
Oh my goodness. So yummy. Thanks for this including the photos. It helps the novice:-)
Kathleen, thank you so much. Thank you also for your guidance, I love your site.
I wish you had made a printable copy so that I could have it in front of me when making this pastry. It isn’t easy to follow on my computer since it closes down when I am busy putting the ingredients together. Also is the cookbook you mentioned all Italian recipes? I am looking for one with original recipes like yours, not ones from gourmet chefs.
Hi Lucy: I thought there is a printable version I am sorry you had a difficult time. The cookbook is available on Amazon and contains 5 of my recipes. Thank you so much.