Pasticciotto

Pasticciotto is a traditional Italian pastry that originated in the region of Apulia. It is a small, oval-shaped pastry filled with a creamy custard. The pastry is typically baked until it has a golden-brown color and is often dusted with powdered sugar before serving.

History

The pasticciotto is believed to have been first created in the town of Galatina, in the province of Lecce, in the 18th century. The pastry was traditionally made for special occasions, such as weddings and baptisms, but has since become a popular everyday treat in Apulia and other parts of Italy.

Preparation

The dough for pasticciotto is made from flour, sugar, eggs, and lard. The filling is a custard made from milk, sugar, egg yolks, and lemon zest. The dough is rolled out and cut into small circles, which are then pressed into a mold. The custard is spooned into the center of each dough circle, and then a second circle of dough is placed on top to form a lid. The pastries are then baked until golden brown.

Variations

While the traditional pasticciotto is filled with custard, there are many variations of the pastry. Some versions are filled with chocolate or almond cream, while others are flavored with liqueurs or spices. In some regions of Italy, the pasticciotto is made with a different type of dough, such as puff pastry or shortcrust pastry.

See also

• List of Italian desserts
• Custard
• Apulia

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