Among the traditional sweets of Puglia, the “pasticciotto” is the best known, eaten at breakfast or at the end of a meal or as a snack to accompany a cup of tea.
\nThe pasticciotto was born in 1475, in a pastry shop in Galatina. It was the day dedicated to San Paolo, saint of the village and in the Ascalone Pastry shop they thought about what to prepare. The pastry chef, had nothing but leftovers of short pastry and custard and so came the idea of lining with short pastry a mold with an oval shape and fill it with cream. He covered it with another layer of dough and put it in the oven. Once cooked he called it “Pasticciotto di Ascalone”, but the cake was successful and was called “Pasticiotto Leccese”.
\nIn this recipe we present the pasticciotto by cream and sour cherry, the classic of the tradition where the sour cherry blends into the sweetness of the cream.
\nIn reality, tradition has become innovation and the fillings today are imaginative, like the filling of ricotta and figs or ricotta and almonds or chocolate cream, quince, free to give space to the imagination.
\nIngredients
\n500 g. of flour
\n125 gr butter
\n120 gr lard
\n200 g. of sugar
\n3 egg yolks
\nPinch of salt
\nLemon and orange peel
\nPinch of ammonia
\nFor the cream
\n4 egg yolks
\n2 bags of vanilla For the cream:
\n250 ml of milk
\n75 g of caster sugar
\nLemon peel
\nSyruped Amarena cherries
\nPut all the ingredients on a pastry board and mix. Knead to form a ball that you will let rest for an hour.
\nIn the meantime, make the custard. In a bowl with an electric whisk beat the yolks with the sugar. In a small saucepan, as soon as the milk reaches the boil, remove it from the heat.
\nPour in the mixture and add the sifted flour with a whisk. Transfer the mixture over the heat and bring to the boil always turning so that no lumps are formed.
\nAdd the moulds. Roll out the shortcrust pastry on a floured surface with a rolling pin at about 4 mm.
\nMake some disks of the shape of the mould calculating the edges and place it in the buttered and floured mould. Fill with the custard you have made and add the sour cherries in syrup.
\nSpread another smaller shortcrust pastry disk on top and seal the edges with your fingers. Brush it with a beaten egg yolk with a little milk. Place in the freezer for two hours.
\nBake in a hot oven (first ventilated then static) at 180\u00b0 for 25 minutes, until the surface of the pie is golden.
\n(Cooling in the freezer will prevent the cream from breaking the shortcrust pastry shell).
\nLet it cool for a long time. Sprinkle with icing sugar and enjoy your meal.<\/p>\n","protected":false},"excerpt":{"rendered":"
Among the traditional sweets of Puglia, the “pasticciotto” is the best known, eaten at breakfast or at the end of a meal or as a snack to accompany a cup of tea. The pasticciotto was born in 1475, in a pastry shop in Galatina. It was the day dedicated to San Paolo, saint of the […]<\/p>\n","protected":false},"author":2,"featured_media":3075,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[62],"tags":[],"_links":{"self":[{"href":"https:\/\/leterrazzediserranova.com\/en\/wp-json\/wp\/v2\/posts\/3069"}],"collection":[{"href":"https:\/\/leterrazzediserranova.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/leterrazzediserranova.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/leterrazzediserranova.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/leterrazzediserranova.com\/en\/wp-json\/wp\/v2\/comments?post=3069"}],"version-history":[{"count":2,"href":"https:\/\/leterrazzediserranova.com\/en\/wp-json\/wp\/v2\/posts\/3069\/revisions"}],"predecessor-version":[{"id":3100,"href":"https:\/\/leterrazzediserranova.com\/en\/wp-json\/wp\/v2\/posts\/3069\/revisions\/3100"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/leterrazzediserranova.com\/en\/wp-json\/wp\/v2\/media\/3075"}],"wp:attachment":[{"href":"https:\/\/leterrazzediserranova.com\/en\/wp-json\/wp\/v2\/media?parent=3069"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/leterrazzediserranova.com\/en\/wp-json\/wp\/v2\/categories?post=3069"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/leterrazzediserranova.com\/en\/wp-json\/wp\/v2\/tags?post=3069"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}