Go Back
STEP BY STEP PHOTOS ABOVE!Have a look at my step-by-step photo instructions, variations and tips. That way, you can get it perfect the first time you try it!
Homemade pasticciotto sliced in half, showing the creamy Italian pastry cream filling

Easy Pasticciotto Recipe (Italian Cream-Filled Pastry)

Silvana Nava
Pasticciotto is a traditional Italian custard pastry from Puglia, especially from Salento and the city of Lecce. It’s one of the most beloved sweets in southern Italy, usually enjoyed for breakfast with coffee, but also perfect as a small dessert.
This easy pasticciotto recipe is made with a sweet and crumbly pasta frolla shell filled with rich Italian crema pasticcera. Once baked, the pastry becomes golden and slightly crisp on the outside, while the center stays soft, creamy and fragrant.
5 from 5 votes
Print Recipe Pin Recipe Save
Prep Time 30 minutes
Cook Time 30 minutes
Chilling Time 30 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine Italian
Servings 6 Pasticciotti
Calories 506 kcal

Ingredients
  

For the Pasta Frolla (Italian Sweet Shortcrust Pastry)

  • 250 g Italian “00” flour or all-purpose flour - about 2 cups
  • 100 g granulated sugar - ½ cup
  • 120 g cold unsalted butter - ½ cup
  • 1 medium egg - at room temperature
  • 1 medium egg yolk - at room temperature
  • 1 pinch fine salt
  • ½ lemon, the zest - optional

For the Crema Pasticcera (Italian Pastry Cream)

  • 2 medium egg yolks
  • 50 g granulated sugar - ¼ cup
  • 15 g Italian “00” flour or all-purpose flour - 2 tablespoons
  • 35 g cornstarch - about 4 tablespoons
  • 250 ml whole milk - 1 cup
  • ½ teaspoon vanilla extract - or the grated zest of ½ lemon

For the Egg Wash

  • 1 yolk
  • 3 tablespoons milk

To Serve

  • powdered sugar - optional

Instructions
 

Make the Crema Pasticcera

  • Heat the milk in a saucepan with the vanilla or lemon zest, depending on the flavor you prefer. Bring it almost to a boil.
  • Meanwhile, in another saucepan, beat the egg yolks with the sugar until well combined.
  • Add the sifted flour and cornstarch, then mix until smooth.
  • Slowly pour the hot milk into the egg, sugar and flour mixture, stirring constantly.
  • Place the saucepan over low heat and whisk until the cream thickens. This will take about 3 to 4 minutes.
  • Pour the pastry cream into a bowl. Cover it with plastic wrap, making sure the wrap touches the surface of the cream. Let it cool completely in the refrigerator for at least 30 minutes.

Make the Pasta Frolla

  • Place the flour on your work surface and make a well in the center. Add the sugar, lemon zest if using, salt, egg and egg yolk.
  • Add the cold butter, cut into small pieces. Quickly work the ingredients with your fingertips.
    It's important not to knead the dough too much. The warmth of your hands can soften the butter and affect the final texture of the pasta frolla.
    TIPS: A useful tip is to rinse your hands under very cold water, then dry them well before working the dough. If possible, use a marble pastry board, which helps keep the dough cool.
  • Knead the ingredients quickly, just until the dough comes together and becomes smooth and compact.
    Shape the dough into a loaf, wrap it in plastic wrap and let it rest in the refrigerator for at least 30 minutes.

Make the Pasticciotti

  • Remove the pasta frolla from the refrigerator. Place it on a lightly floured work surface and roll it out with a rolling pin to about 5 mm (⅕ inch) thick.
  • Lightly grease the oval molds. Line each mold with the pasta frolla, pressing it gently with your fingers so it covers the bottom and sides well. Trim off any excess dough around the edges.
  • Fill each mold with 2 or 3 teaspoons of crema pasticcera. The cream should come just below the rim.
  • Roll out another piece of pasta frolla and place it over the filling to cover the cream completely.
  • Press the edges well to seal the pastry, then trim off any excess dough.
  • Beat the egg yolk with the milk and brush the surface of each pasticciotto. This will give the pastries their classic shiny, golden top.

Bake the Pasticciotti

  • Bake the pasticciotti in a preheated oven at 180°C (356°F) for 30 to 35 minutes, or until golden brown.
  • Remove them from the oven and let them cool for a few minutes at room temperature.
  • Dust with powdered sugar before serving, if you like.

Nutrition

Serving: 100gCalories: 506kcalCarbohydrates: 68gProtein: 9gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 206mgSodium: 230mgPotassium: 164mgFiber: 1gSugar: 28gVitamin A: 796IUVitamin C: 5mgCalcium: 96mgIron: 3mg
Keyword pasticciotto recipe
Tried this recipe?Mention @recipesfromitaly or tag #recipesfromitaly!