Pasticciotti Leccesi
Marilena Schirinzi
Time of realization: 1 hour and 30 minutes + rest in the refrigerator
Degree of difficulty (1 to 5): 1
Ingredients for 15 pieces:
for the shortcrust pastry:
400 g flour
200 lard g
200 g of Zefiro sugar
4 large egg yolks + an egg white for brushing
half a teaspoon of ammonia
for the cream:
300 g of fresh whole milk
200 g cream (also good for cooking)
150 g of sugar
5 yolks
25 g of rice starch
25 g of corn starch
1 teaspoon of vanilla essence
Procedure:
For the pastry
Beat well in the mixer, with the leaf, the lard with the sugar. Add the lightly beaten egg yolks and then the flour and ammonia until the mixture is compact. Finish with a light hand kneading on a pastry board, then cover with plastic wrap and refrigerate for a few hours (it's also okay to prepare it the day before).
For the cream
which must be quite firm and also, before being used, must be very cold: beat the egg yolks with the sugar, add the starches, then the milk heated with the cream and finally the vanilla. Cook over low heat until it is very thick. Cover with cling film and leave to cool, then refrigerate for a couple of hours.
Roll out 3/4 of the shortcrust pastry and with it, line the molds just greased with lard (very little), then put the cream and cover with the remaining dough, taking care to seal the edges very well. Polish with a lightly beaten egg white and bake in the oven at 200 ° C for about 20 minutes or until the edges of the pasticciotti are well colored. Consume preferably lukewarm.
based on 3 Review (s)
