PASTICIOTTI
This is an Italian pastry filled with a creamy pudding. I got the recipe from an Italian family I use to work for many years ago. Try different fillings if you desire, chocolate cream or ricotta.
Provided by WestCoastMom
Categories World Cuisine Recipes European Italian
Time 1h10m
Yield 20
Number Of Ingredients 15
Steps:
- In a large bowl, stir together the flour, baking powder, salt and 1 cup of sugar. Cut in margarine by pinching between your fingers, or using a pastry blender, until the mixture has lumps no larger than small peas. Make a well in the center, and pour in the eggs, 1/2 cup milk and 2 teaspoons vanilla. Stir until the mixture comes together, then knead for about 5 turns on a lightly floured surface.
- Roll out the dough to about 1/4 inch thickness. Grease two 12 cup muffin tins or tart pans. Cut out 20 circles using a 3 inch cookie cutter or drinking glass. Line the muffin cups with the dough. Set aside the remaining dough to cut out tops for the cups.
- In the top of a double boiler, or in a metal bowl set atop a saucepan of simmering water, whisk together the cornstarch and 3/4 cup sugar. Gradually whisk in 3 of the egg yolks, and 1quart milk. Heat, stirring constantly, until thick and bubbling. Remove from the heat, and stir in the butter and 1 teaspoon of vanilla until the butter is melted.
- Preheat the oven to 350 degrees F (175 degrees C). Fill the pastry shells half way with the vanilla cream. Roll out remaining dough, and cut into circles for lids. Place over the top of the pastry shells, and seal the edges by pressing with the tines of a fork. Whisk the remaining egg yolk with a fork, and brush the tops of the pastry cups.
- Bake for 25 minutes in the preheated oven, or until golden brown. Let cool in the tins before carefully loosening the edges to remove. Dust with confectioners' sugar before serving.
Nutrition Facts : Calories 303.2 calories, Carbohydrate 42.5 g, Cholesterol 65.5 mg, Fat 12.3 g, Fiber 0.7 g, Protein 5.7 g, SaturatedFat 3.1 g, Sodium 184.8 mg, Sugar 21.1 g
PASTICIOTTI OR PASTA CIOTTI
Pasticiotti (or called Pasta Ciotti, as referred to in this recipe by Mary Ann Esposito in her book Celebrations Italian Style) are small individual cream or custard filled tarts with either a vanilla cream or custard filling or chocolate cream or ricotta cheese filling. They are a wonderful Italian treat. You may make them as small 3-inch tarts or even smaller "mini" tarts. *Notes: Makes 1 dozen (3-inch) tarts. If you make miniature tarts, bake for only 8 to 10 minutes. This recipe makes about 2 1/2 dozen miniature tarts.
Provided by Phil Franco
Categories Tarts
Time 1h15m
Yield 12 tarts, 12 serving(s)
Number Of Ingredients 15
Steps:
- Dough:
- Sift together the flour, sugar, baking powder, and salt into a large bowl.
- Cut in the shortening with a pastry blender until the mixture resembles coarse cornmeal.
- Add the milk, vanilla, and egg and use your hands to mix the ingredients into a smooth ball of dough.
- Wrap the dough in plastic wrap and set aside.
- Filling:
- In a medium saucepan, whisk together the cornstarch and sugar, making sure there are no lumps.
- Gradually whisk in the milk.
- Add the butter, place the saucepan over medium heat, and cook, stirring constantly with a wooden spoon, until thickened.
- Remove from the heat and stir in the egg yolk and almond extract. Set the custard aside.
- To Assemble and Bake:
- Divide the dough in half.
- On a lightly floured surface, roll one piece into an 11-inch circle, about 1/4-inch thick.
- Using a 3-inch fluted biscuit cutter, cut out circles of dough and press each one into the bottom and up the sides of 3 x 1 1/4-inch tart pans.
- Reroll the scraps and cut out additional circles. You should have 12 tart shells.
- Place the tart pans on a cookie sheet. Spoon about 2 tablespoons of filling into each tart shell.
- Roll out the second piece of dough and cut out 3-inch circles. Place a circle over each tart and pinch the edges closed.
- With a pastry brush, paint the top of each tart with the egg wash. Refrigerate the tarts for 30 minutes.
- Preheat oven to 425 degrees . Bake the tarts on the middle oven rack for 12 to 15 minutes, or until the tops are golden brown. Remove the tarts to racks and let cool completely.
- Carefully remove the tarts from the pans. Store in an airtight container in the refrigerator.
- .
Nutrition Facts : Calories 282.2, Fat 12.3, SaturatedFat 4.5, Cholesterol 39.7, Sodium 72, Carbohydrate 39, Fiber 0.6, Sugar 19.6, Protein 4.1
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