Pasticciotti of Galatina


Pasticcio of  shortcrust pastry and custard... to be eaten still warm!!


recipe given by our chef at .

ricetta immagine

Ingredients

For the pastry with lard:


1 whole egg
5 egg yolks
250 g sugar
200 g lard
lemon zest
600 g flour

For the custard:

500 ml milk
4 egg yolks
125 g sugar
90 g flour
lemon peel
vanillin



These ingredients are able to feed:  35 pasticciottipersons

Procedure

Prepare the pastry in the version with the lard clicking on this link,  HYPERLINK "http://www.tiraccontounaricetta.it/public/Shortcrust_Pastry.asp" http://www.tiraccontounaricetta.it/public/Shortcrust_Pastry.asp . Once prepared let it rest in the refrigerator for at least 30-60 minutes. Meanwhile, prepare the custard and let it cool.
After that time, form small balls about 5-6 cm in diameter, roll them with a rolling pin and cover the molds for pasticciotti previously greased with lard. Do not immediately cut the edges, add the cream inside. The pasticciotto must be full, so do not be stingy in putting the cream. Cover with another disc of short pastry so that it adheres well to the cream and avoiding any unnecessary formation of air bubbles. At the end close the edges and sprinkle the surface with beaten egg white, this will make the surface very shiny.
Bake in a preheated oven at 200° C for about 30 minutes. Once cooked let them cool a little and then serve, the pasticciotti should be eaten still warm (but not very hot).



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