Ingredients with Measurements:
- For the pastry dough:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 egg yolks
- 1/4 cup milk
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- For the coffee cream filling:
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/4 cup granulated sugar
- 2 tablespoons instant coffee powder
- 3 egg yolks
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
Special equipment needed:
- Pasticciotto molds or muffin tins
- Rolling pin
- Pastry brush
- Whisk
- Saucepan
- Mixing bowls
Step-by-step instructions:
- Preheat the oven to 350°F.
- In a mixing bowl, combine the flour, sugar, baking powder, and salt.
- Add the softened butter and mix until crumbly.
- Add the egg yolks and milk, and mix until the dough comes together.
- Roll out the dough on a floured surface to 1/4-inch thickness.
- Cut out circles of dough to fit the molds or muffin tins.
- Place the dough circles into the molds or muffin tins, pressing them down and up the sides.
- In a saucepan, heat the cream, milk, sugar, and instant coffee powder over medium heat until hot but not boiling.
- In a mixing bowl, whisk together the egg yolks, cornstarch, and vanilla extract.
- Slowly pour the hot cream mixture into the egg yolk mixture, whisking constantly.
- Pour the mixture back into the saucepan and cook over medium heat, whisking constantly, until thickened.
- Remove from heat and let cool slightly.
- Pour the coffee cream filling into the pastry shells, filling them about 3/4 full.
- Bake for 25-30 minutes, or until the pastry is golden brown and the filling is set.
- Let cool before serving.
- Time:
Preparation time: 30 minutes
- Cooking time: 30 minutes
5. Temperature:
- Oven temperature: 350°F
Serving size:
- Makes 12 pasticciotti
Nutritional information:
- Calories: 320
- Fat: 20g
- Carbohydrates: 30g
- Protein: 4g
Substitutions for ingredients:
- Instant coffee powder can be substituted with espresso powder or brewed coffee.
- Whole milk can be substituted with any other type of milk.
Variations:
- Add chocolate chips to the pastry dough for a chocolate twist.
- Use a different flavor of instant coffee powder, such as hazelnut or vanilla.
- Top with whipped cream and chocolate shavings for an extra indulgent dessert.
Tips and tricks:
- Make sure the pastry dough is rolled out thinly and evenly to ensure even baking.
- Let the coffee cream filling cool slightly before pouring into the pastry shells to prevent the pastry from becoming soggy.
- Dust the pasticciotti with powdered sugar before serving for a beautiful presentation.
Storage instructions:
- Store the pasticciotti in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pasticciotti in the oven at 350°F for 5-10 minutes, or until warmed through.
Presentation ideas:
- Serve the pasticciotti on a platter with fresh berries and a dusting of powdered sugar.
Garnishes:
- Fresh berries
- Powdered sugar
- Whipped cream
- Chocolate shavings
Pairings:
- Serve with a cup of coffee or espresso for a delicious coffee-themed dessert.
Suggested side dishes:
- None, as this is a dessert.
Troubleshooting advice:
- If the pastry dough is too dry, add a little more milk.
- If the pastry dough is too wet, add a little more flour.
- If the coffee cream filling is too thin, cook it for a few more minutes until thickened.
Food safety advice:
- Make sure to cook the coffee cream filling to a safe temperature of 160°F to prevent foodborne illness.
Food history:
- Pasticciotto is a traditional Italian pastry from the region of Puglia.
Flavor profiles:
- The pastry dough is buttery and slightly sweet, while the coffee cream filling is rich and creamy with a strong coffee flavor.
Serving suggestions:
- Serve the pasticciotti as a dessert after a meal or as a sweet treat with coffee.
Related Categories
Cooking Method: N/A
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Region: Italian
Taste: Rich, Creamy, Sweet, Coffee, Coffee-Flavored