Pasticciotto Leccese
The Pasticciotto Leccese is the quintessential breakfast pastry in Salento: a crispy shortcrust shell filled with soft pastry cream. Born in 1745 at the Ascalone pastry shop in Galatina, it can now be found in every bar throughout Salento.
Breakfast in Salento always begins this way: coffee and pasticciotto.
Preparation
- 1
Prepare the shortcrust: mix flour, cold butter, sugar (100g), 2 eggs and lemon zest. Form a ball, wrap and refrigerate for 1 hour.
- 2
Prepare the cream: heat the milk with vanilla. Beat the egg yolks with remaining sugar and cornstarch. Pour in the hot milk, return to heat and cook while stirring until thick. Let cool.
- 3
Roll out the shortcrust to 3mm thickness. Cut out discs and line buttered oval molds.
- 4
Fill each mold two-thirds full with cold pastry cream.
- 5
Close with a shortcrust disc, seal the edges and brush with beaten egg.
- 6
Bake at 190°C for 25-30 minutes until golden brown.
- 7
Remove from oven, let cool slightly and unmold.
Chef's Tips
The shortcrust must be cold and handled as little as possible. The cream must be thick and completely cold before filling. The pasticciotto is best enjoyed warm, not cold.