Apulian Pasticciotti: an incredible shortcrust pastry with a creamy center
Pugliese Pasticciotti are fabulous! Their simplicity makes a dramatic impact, and no one can resist the temptation to take a bite right away.
Pasticciotti from Puglia are exceptional! These shortcrust pastry cases filled with a delicious filling are simply irresistible. Anyone can make them with this recipe: even Chino has a wealth of pastry experience, and they're always delicious!
Quick and easy to make, these are a typical Italian delicacy that no one can say no to. In fact, prepared this way, even children love them.
Apulian pasticciotti, this is how they are made.
Pasticciotti from Puglia are amazing! From the first bite, they captivate with the delicate shortcrust pastry that melts in your mouth, blending with the delicate and irresistibly delicious flavor of their filling.
Very fragrant and inviting, everyone wants to eat them.
Done in: a few minutes
Cooking: oven, 180° for 30-35 minutes.
- Instruments
- a bowl
- a whip
- a small saucepan
- a kitchen mixer
- cling film
- molds
- Ingredients
- for the shortcrust pastry
- 74 g of egg yolks
- 1 cup + 2/3 cup powdered sugar
- a 250g block of butter
- two glasses of cake flour
- 1 vanilla pod
- for the filling
- 1 vanilla pod
- 96 g of egg yolks
- half a liter of semi-skimmed milk
- two and a half tablespoons of cake flour
- 10 tablespoons of granulated sugar
- chocolate chips to taste
- to brush
- 16 g of egg yolk
- 27 g of liquid fresh cream
Apulian pasticciotti, procedure
Beat the egg yolks with the sugar and fold in the sifted flour. Then, pour everything into the saucepan where you heated the milk with the vanilla bean. Continue cooking over low heat, stirring constantly, until the mixture reaches the desired consistency. Chill in the refrigerator in a bowl covered with plastic wrap.
Blend the flour and butter until a crumbly mixture forms. Transfer the mixture to a pastry board and fold in the vanilla seeds, egg yolks, and sugar. Shape the shortcrust pastry into a loaf and let it rest, wrapped in plastic wrap, in the refrigerator for 30 minutes. After this time, roll out the pastry to a 0.5 cm thick sheet of dough. Line the tart shells with butter and flour. Fill each tart shell with a few spoonfuls of cream and a few chocolate chips before closing with the remaining puff pastry. Carefully seal the edges, brush each tart with a mixture of cream and egg yolk, and bake at 180°C (350°F) for 30-35 minutes.
