Pasticciotto Leccese original recipe
The pasticciotto leccese is the symbol of Salento, it is a dessert as simple as it is exquisite, anyone who comes to visit this area is conquered, here at home I love it and I decided to make it at home. The pasticciotto leccese is a casket of pastry full of delicious custard, to make it you need simple ingredients but of excellent quality and above all it is essential to carefully follow all the phases of the recipe to ensure that it is good and with the classic consistency of the pastry that distinguishes it. If you want a taste of Salento then, I invite you to try this recipe, it does not require much time and if you want you can prepare both the pastry and the cream in advance (I prepared them the night before and I left them to rest in the fridge), so now all in the kitchen to prepare the pasticciotto leccese 🙂
Ingredients for about 10 pasticciotti
For the pastry500 g Flour250 g Lard300 g Sugar3 EggsHalf a teaspoon Ammonia for cakes3 drops Lemon flavor (or the grated rind of an organic lemon)
For custard3 egg yolks8 tablespoons Sugar 3 tablespoons Flour Half L Semi-skimmed milk1Lemon (the peel)
Preparation
Let's start preparing the pasticciotto leccese starting from the pastry: we put in the robot (I used the mixer, but if you do it by hand it will be the same) the sugar and lard, we start the hook and let it work until we get a cream. We add one egg at a time, waiting for it to be absorbed before adding the other and finally the flour mixed with ammonia. If you use the grated lemon put it now, together with the flour, if you use the aroma, add it at the beginning. Let it work until you get a fairly soft dough, put it on the floured work surface and give it a sausage shape, wrap it in food film and let it rest in the fridge for at least an hour. In the meantime we prepare the custard, we put the milk and lemon peel on a very low flame, I recommend it should NOT boil but only heat up (if it starts to boil turn off the flame) and in the meantime we whip the egg yolks well with the sugar, then add the flour and when we have a clear and well-whipped mixture, pour it into hot milk, always on low flame lit and start stirring. Continue to stir until we get a fairly thick cream, let it cool to room temperature and then pass it in the refrigerator well covered with food film in contact, to prevent the skin from forming on the surface. To prepare the pasticciotti I used the special molds if you have no fear, you can use any small mold or, alternatively, make a single large pasticciotto cake. Without greasing the molds, take a little pastry, crush it in your hands and line the mold. Fill with the cream and cover with another layer of slightly thinner pastry. Close the edges well and then put your pasticciotti to rest in the fridge, in this way when they pass in the oven the cream will be cold and will not risk spilling. Brush with a beaten egg and bake the pasticciotti in a static oven at 200 C degrees for about 15 minutes or until colored. Let them cool for about ten minutes and then gently turn them out, waiting for them to cool completely (they are divine even when lukewarm).
One more tipThe pasticciotto leccese is a dessert that should be eaten fresh, once done it can last a maximum of 1/2 days if well stored. If we are in hot season it is better to keep it in the refrigerator, but keep in mind that the pastry will tend to soften a little. You can freeze the pasticciotto leccese both cooked and raw.
The pasticciotto leccese is the symbol of Salento, it is a dessert as simple as it is exquisite, anyone who comes to visit this area is conquered, here at home I love it and I decided to make it at home. The pasticciotto leccese is a casket of pastry full of delicious custard, to make it you need simple ingredients but of excellent quality and above all it is essential to carefully follow all the phases of the recipe to ensure that it is good and with the classic consistency of the pastry that distinguishes it. If you want a taste of Salento then, I invite you to try this recipe, it does not require much time and if you want you can prepare both the pastry and the cream in advance (I prepared them the night before and I left them to rest in the fridge), so now all in the kitchen to prepare the pasticciotto leccese 🙂
Ingredients for about 10 pasticciotti
For the pastry
500 g Flour
250 g Lard
300 g Sugar
3 Eggs
Half a teaspoon Ammonia for cakes
3 drops Lemon flavor (or the grated rind of an organic lemon)
For custard
3 egg yolks
8 tablespoons Sugar
3 tablespoons Flour
Half L Semi-skimmed milk
1Lemon (the peel)
Preparation
Let's start preparing the pasticciotto leccese starting from the pastry: we put in the robot (I used the mixer, but if you do it by hand it will be the same) the sugar and lard, we start the hook and let it work until we get a cream. We add one egg at a time, waiting for it to be absorbed before adding the other and finally the flour mixed with ammonia. If you use the grated lemon put it now, together with the flour, if you use the aroma, add it at the beginning. Let it work until you get a fairly soft dough, put it on the floured work surface and give it a sausage shape, wrap it in food film and let it rest in the fridge for at least an hour. In the meantime we prepare the custard, we put the milk and lemon peel on a very low flame, I recommend it should NOT boil but only heat up (if it starts to boil turn off the flame) and in the meantime we whip the egg yolks well with the sugar, then add the flour and when we have a clear and well-whipped mixture, pour it into hot milk, always on low flame lit and start stirring. Continue to stir until we get a fairly thick cream, let it cool to room temperature and then pass it in the refrigerator well covered with food film in contact, to prevent the skin from forming on the surface. To prepare the pasticciotti I used the special molds if you have no fear, you can use any small mold or, alternatively, make a single large pasticciotto cake. Without greasing the molds, take a little pastry, crush it in your hands and line the mold. Fill with the cream and cover with another layer of slightly thinner pastry. Close the edges well and then put your pasticciotti to rest in the fridge, in this way when they pass in the oven the cream will be cold and will not risk spilling. Brush with a beaten egg and bake the pasticciotti in a static oven at 200 C degrees for about 15 minutes or until colored. Let them cool for about ten minutes and then gently turn them out, waiting for them to cool completely (they are divine even when lukewarm).
One more tip
The pasticciotto leccese is a dessert that should be eaten fresh, once done it can last a maximum of 1/2 days if well stored. If we are in hot season it is better to keep it in the refrigerator, but keep in mind that the pastry will tend to soften a little. You can freeze the pasticciotto leccese both cooked and raw.
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