One of the most famous Italian desserts is PASTICCIOTTO LECCESE, a crumbly and thin pastry shell that contains a lot of filling... usually cream and black cherry but today I wanted to make other flavours!
If you happen to go to any pastry shop in Lecce in Puglia you will find an assortment of flavors and varieties, one better than the other!
The peculiarity of the crumbly and soft pastry at the same time is given by the use of abundant lard which really makes the difference!
As you know, I tend to reduce the doses of sugar and fat but in this case, being a typical recipe, I couldn't, even if I reduced the sugar in the pastry a little given the large quantity of filling! 😅🙏🏻
The molds I used are the classic Pasticciotto molds, I purchased them on Amazon, you can find them here 👉🏻
⭕️ The shortcrust pastry should be left to rest for at least 40-45 minutes in the fridge so that the lard solidifies, or you can prepare it the day before!
🌡️ Cooking in the oven at 180º Static 175° Fan for approximately 20-25 minutes
📝 Ingredients: for 15 Pasticciotti
500 g 00 flour
2 whole eggs + 1 yolk
180 g Sugar
250 g lard preferably (or butter or margarine)
1/2 teaspoon Baking powder
Vanilla
Grated lemon
Powdered sugar
📝For the Ricotta and Pistachio filling:
150 g Ricotta
3-4 teaspoons Sugar
Dark chocolate chips
Pistachio spreadable cream
📝For the cream filling:
200 g Custard
Black cherry or sour cherry jam
📝For the Nutella filling:
Nutella
Негізгі бет Тәжірибелік нұсқаулар және стиль PASTICCIOTTO LECCESE in 3 FLAVORS, VERY FRIABLE pastry and VERY CREAMY filling
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