Pasticiotti Good Recipes

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Pasticiotti

"This is an Italian pastry full of a creamy pudding. I were given the recipe from an Italian own family I use to work for decades in the past. Try unique fillings if you preference, chocolate cream or ricotta."

Ingredients :

  • four cups all-reason flour
  • 2 teaspoons baking powder
  • 1 pinch salt
  • 1 cup white sugar
  • 1 cup margarine
  • 2 eggs
  • 1/2 cup milk
  • 2 teaspoons vanilla extract
  • 6 tablespoons cornstarch
  • three/4 cup white sugar
  • 4 egg yolks, divided
  • 1 quart milk, room temperature
  • 1 tablespoon butter or margarine
  • 1 teaspoon vanilla extract
  • 2 tablespoons confectioners' sugar for dusting

Instructions :

Prep : 45M Cook : 20M Ready in : 1H10M
  • In a large bowl, stir collectively the flour, baking powder, salt and 1 cup of sugar. Cut in margarine through pinching between your hands, or using a pastry blender, until the mixture has lumps no larger than small peas. Make a nicely in the middle, and pour in the eggs, half of cup milk and 2 teaspoons vanilla. Stir till the aggregate comes collectively, then knead for approximately 5 turns on a gently floured floor.
  • Roll out the dough to about 1/4 inch thickness. Grease 12 cup muffin tins or tart pans. Cut out 20 circles using a 3 inch cookie cutter or ingesting glass. Line the muffin cups with the dough. Set aside the ultimate dough to reduce out tops for the cups.
  • In the top of a double boiler, or in a metallic bowl set atop a saucepan of simmering water, whisk together the cornstarch and three/four cup sugar. Gradually whisk in three of the egg yolks, and 1quart milk. Heat, stirring constantly, till thick and bubbling. Remove from the heat, and stir within the butter and 1 teaspoon of vanilla till the butter is melted.
  • Preheat the oven to 350 ranges F (a hundred seventy five ranges C). Fill the pastry shells half manner with the vanilla cream. Roll out ultimate dough, and cut into circles for lids. Place over the top of the pastry shells, and seal the edges by using urgent with the tines of a fork. Whisk the last egg yolk with a fork, and brush the tops of the pastry cups.
  • Bake for 25 mins in the preheated oven, or till golden brown. Let cool in the tins earlier than carefully loosening the edges to take away. Dust with confectioners' sugar before serving.

Notes :

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