Ingredients with Measurements:
- For the pastry dough:
- 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 baking powder
- For the vanilla cream filling:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 3 egg yolks
- 1 vanilla bean, split and scraped
- 1/4 cup unsalted butter
Special equipment needed:
- 12-cup muffin tin
- Piping bag
Step-by-step instructions:
For the pastry dough:
1. In a large bowl, whisk together the flour, sugar, and baking powder.
2. Add the chilled butter and use a pastry cutter or your fingers to work it into the flour mixture until it resembles coarse sand.
3. Add the egg yolks and milk and mix until the dough comes together.
4. Divide the dough into 12 equal portions and press each portion into the bottom and up the sides of a muffin cup, leaving a well in the center.
For the vanilla cream filling:
1. In a medium saucepan, heat the milk and vanilla bean over medium heat until it comes to a simmer.
2. In a separate bowl, whisk together the sugar, cornstarch, and egg yolks until smooth.
3. Slowly pour the hot milk into the egg mixture, whisking constantly.
4. Pour the mixture back into the saucepan and cook over medium heat, whisking constantly, until it thickens and comes to a boil.
5. Remove from heat and stir in the butter until melted and smooth.
6. Pour the vanilla cream into a piping bag and pipe it into the wells of the pastry dough.
To assemble:
1. Preheat the oven to 375°F.
2. Bake the pasticciotto for 25-30 minutes, or until the pastry is golden brown.
3. Remove from the oven and let cool for 10 minutes before removing from the muffin tin.
4. Serve warm or at room temperature.
- Time:
Preparation time: 30 minutes
- Cooking time: 25-30 minutes
5. Temperature:
- Oven temperature: 375°F
Serving size:
- 12 pasticciotto
Nutritional information:
- Calories: 320
- Fat: 16g
- Carbohydrates: 38g
- Protein: 5g
- Sugar: 19g
Substitutions for ingredients:
- Salted butter can be used instead of unsalted butter, but reduce the amount of added salt in the recipe.
- Vanilla extract can be used instead of a vanilla bean, but reduce the amount to 1 teaspoon.
Variations:
- Lemon cream filling: Replace the vanilla bean with the zest of 1 lemon and add 2 tablespoons of lemon juice to the cream filling.
- Chocolate cream filling: Add 1/2 cup of chocolate chips to the hot vanilla cream and stir until melted and smooth.
Tips and tricks:
- Make sure the butter is chilled and cubed before adding it to the flour mixture.
- Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse sand.
- Let the pasticciotto cool for at least 10 minutes before removing from the muffin tin to prevent them from falling apart.
Storage instructions:
- Store the pasticciotto in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pasticciotto in the oven at 350°F for 5-10 minutes, or until warmed through.
Presentation ideas:
- Dust the pasticciotto with powdered sugar before serving.
- Serve with a dollop of whipped cream on top.
Garnishes:
- Fresh berries
- Mint leaves
- Chocolate shavings
Pairings:
- Coffee
- Tea
- Hot chocolate
Suggested side dishes:
- Fresh fruit salad
- Mixed green salad
Troubleshooting advice:
- If the pastry dough is too dry, add a tablespoon of milk at a time until it comes together.
- If the cream filling is lumpy, strain it through a fine-mesh sieve before piping it into the pastry dough.
Food safety advice:
- Make sure to cook the cream filling until it comes to a boil to ensure that the cornstarch is fully cooked.
Food history:
- Pasticciotto is a traditional Italian pastry that originated in the region of Puglia.
Flavor profiles:
- Sweet, buttery pastry dough filled with creamy vanilla custard.
Serving suggestions:
- Serve the pasticciotto as a dessert or as a sweet snack.
Related Categories
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Region: Italian
Taste: Rich, Creamy, Sweet, Vanilla, Vanilla-Flavored