Pasticiotti Good Recipes

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Pasticiotti

"This is an Italian pastry packed with a creamy pudding. I were given the recipe from an Italian family I use to paintings for many years ago. Try one of a kind fillings if you desire, chocolate cream or ricotta."

Ingredients :

4 cups all-purpose flour
2 teaspoons baking powder
1 pinch salt
1 cup white sugar
1 cup margarine
2 eggs
half 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 by using pinching among your fingers, or the use of a pastry blender, till the combination has lumps no large than small peas. Make a well in the middle, and pour within the eggs, half of cup milk and a couple of teaspoons vanilla. Stir until the combination comes together, then knead for about five turns on a lightly floured floor.
Roll out the dough to about 1/4 inch thickness. Grease 12 cup muffin tins or tart pans. Cut out 20 circles the use of a three inch cookie cutter or consuming glass. Line the muffin cups with the dough. Set aside the final dough to reduce 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 collectively the cornstarch and 3/4 cup sugar. Gradually whisk in three of the egg yolks, and 1quart milk. Heat, stirring continuously, until thick and effervescent. Remove from the warmth, and stir in the butter and 1 teaspoon of vanilla until the butter is melted.
Preheat the oven to 350 stages F (one hundred seventy five stages C). Fill the pastry shells half way with the vanilla cream. Roll out last dough, and cut into circles for lids. Place over the top of the pastry shells, and seal the rims by way of pressing with the tines of a fork. Whisk the final 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 within the tins before cautiously loosening the edges to remove. Dust with confectioners' sugar before serving.

Notes :

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