📷 · Lecce Pasticciotto Leccese photo by Marica Massaro, CC BY-SA 4.0 · via Wikimedia Commons

Petit-déjeuner · Italie · Lecce

Pasticciotto Leccese 🥐

Name: Pasticciotto Leccese
Prep time: 36 min
Cook time: 54 min
Total time: 90 min
Yield: 2-4 servings
Cuisine: Cuisine italienne
Ingredients: 300 g flour; 150 g cold butter, cubed; 100 g sugar + extra for dusting; 2 eggs + 1 yolk; Grated zest of 1 lemon; For the custard: 500 ml milk, 4 tbsp cornstarch, 80 g sugar, 2 egg yolks, 1 vanilla pod (or extract)

Puglia's breakfast law: a shortcrust pillow baked around a mound of warm vanilla-lemon custard, golden and powdery with icing sugar, sold by the tray in every bar in Lecce. Purists eat them hot, standing at the counter, dunked in espresso — the custard must still be loose enough to flow when you break the crust.

Puglia Cuisine italienne ⏱ 90 min Intermédiaire

Méthode

1

Whisk yolks, sugar and cornstarch; heat milk with vanilla, temper into the yolks and cook back in the pan until thick. Off heat, beat in 30 g butter and lemon zest; film and cool completely — it must still be slightly loose.
2

Rub butter into flour, add sugar, eggs and lemon zest, bring together into a shortcrust; chill 40 minutes.
3

Roll to 4 mm and cut ovals about 9 × 6 cm (a palm-sized mold or a biscuit cutter helps).
4

Dress each oval: a walnut-sized quenelle of custard low on one half, dust the rim with a bit of starch, fold to a half-moon and press the edge with a fork; prick the top once.
5

Bake 180°C for 20–25 minutes until deep gold. Icing sugar only after they cool a minute; serve hot, with coffee within reach.

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Pasticciotto Leccese 🥐

Méthode

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