Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, chilled and cubed
- 2 egg yolks
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup almond flour
- 1/2 cup powdered sugar
- 1/4 cup unsalted butter, softened
- 1 egg
- 1/2 teaspoon almond extract
Special equipment needed:
- Pasticciotto molds (or muffin tin)
- Rolling pin
- Pastry brush
Step-by-step instructions:
1. In a large mixing bowl, combine the flour, granulated sugar, and salt. Add the chilled butter and use a pastry cutter or your fingers to work it into the flour mixture until it resembles coarse crumbs.
2. Add the egg yolks, milk, and vanilla extract to the bowl and mix until a dough forms. Knead the dough for a few minutes until it becomes smooth and elastic.
3. Divide the dough into two portions, cover with plastic wrap, and refrigerate for at least 30 minutes.
4. In another mixing bowl, combine the almond flour, powdered sugar, softened butter, egg, and almond extract. Mix until smooth and set aside.
5. Preheat the oven to 350°F (180°C).
6. Roll out one portion of the dough on a lightly floured surface to about 1/8-inch thickness. Cut out circles using the pasticciotto molds or a cookie cutter. Repeat with the other portion of the dough.
7. Grease the molds or muffin tin with butter and dust with flour. Place the dough circles into the molds, pressing gently to fit them snugly.
8. Spoon the almond cream into the molds, filling them about 3/4 full.
9. Roll out the remaining dough and cut out circles to use as lids for the pasticciotti. Brush the edges of the lids with water and place them on top of the almond cream, pressing the edges to seal.
10. Brush the tops of the pasticciotti with beaten egg and bake for 25-30 minutes, or until golden brown.
11. Remove from the oven and let cool for a few minutes before removing from the molds.
Time:
Preparation time: 45 minutes
Cooking time: 25-30 minutes
Temperature:
350°F (180°C)
Serving size:
Makes 12 pasticciotti
Nutritional information:
Calories per serving: 290
Fat: 18g
Carbohydrates: 27g
Protein: 5g
Sodium: 120mg
Sugar: 12g
Substitutions for ingredients:
- Almond flour can be substituted with hazelnut flour or any other nut flour.
- Granulated sugar can be substituted with brown sugar or coconut sugar.
- Unsalted butter can be substituted with salted butter, but adjust the amount of salt accordingly.
Variations:
- Add a teaspoon of lemon zest to the almond cream for a citrusy twist.
- Use a different flavor extract in the almond cream, such as orange or vanilla.
- Top the pasticciotti with sliced almonds before baking.
Tips and tricks:
- Make sure the butter is cold when making the dough to achieve a flaky texture.
- If the dough is too dry, add a little more milk. If it's too wet, add a little more flour.
- Don't overfill the molds with almond cream or the pasticciotti will overflow during baking.
Storage instructions:
Store the pasticciotti in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat, place the pasticciotti in a preheated oven at 350°F (180°C) for 5-10 minutes, or until warm.
Presentation ideas:
Serve the pasticciotti on a platter and dust with powdered sugar.
Garnishes:
Garnish with fresh berries or whipped cream.
Pairings:
Serve with a cup of coffee or tea.
Suggested side dishes:
These pasticciotti make a great dessert on their own, but can also be served with a scoop of vanilla ice cream.
Troubleshooting advice:
- If the dough is too sticky, add a little more flour.
- If the pasticciotti are browning too quickly, cover them with foil halfway through baking.
Food safety advice:
Make sure to wash your hands and all utensils before handling food. Store the pasticciotti in an airtight container to prevent contamination.
Food history:
Pasticciotto is a traditional pastry from the Puglia region of Italy. It is typically filled with custard or jam, but this version uses almond cream for a nutty twist.
Flavor profiles:
The pasticciotto has a buttery and flaky crust with a sweet and nutty almond cream filling.
Serving suggestions:
Serve the pasticciotti warm or at room temperature as a dessert or sweet snack.
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Region: Italian