Best 2 Pasticiotti Or Pasta Ciotti Recipes

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Pasticciotti, also known as pasta ciotti, are delicious traditional Italian pastries that originate from the southern region of Puglia. These delectable treats consist of a crispy pastry shell filled with a creamy filling typically made with ricotta cheese, sugar, cinnamon, lemon zest, and sometimes even cocoa or chocolate chips. Pasticciotti are a popular dessert enjoyed during special occasions, such as religious festivals and family gatherings. Whether you're a seasoned baker or just starting out, this article will guide you through the process of creating these delightful pastries in the comfort of your own kitchen.

Here are our top 2 tried and tested recipes!

PASTA CIOTTI OR PASTICIOTTI (LITTLE CUSTARD TARTS) RECIPE - (4.2/5)



Pasta Ciotti or Pasticiotti (Little Custard Tarts) Recipe - (4.2/5) image

Provided by á-25393

Number Of Ingredients 18

Dough:
2 cups unbleached all-purpose flour
1/2 cup granulated sugar
3/4 teaspoon baking powder
1/8 teaspoon salt
1/2 cup solid vegetable shortening
1/4 cup milk
3/4 teaspoon vanilla extract
1 large egg, well beaten
Filling:
3 tablespoons cornstarch
2/3 cup granulated sugar
1 1/2 cups milk
1 1/2 tablespoons unsalted butter
1 large egg yolk, slightly beaten
1 teaspoon almond or orange extract
Egg Wash:
1 egg beaten with 2 tablespoons milk, for the egg wash

Steps:

  • Dough: Sift together the flour, sugar, baking powder, and salt into a large bowl. Cut in the shortening with a pastry blender until the mixture resembles coarse cornmeal. Add the milk, vanilla, and egg and use your hands to mix the ingredients into a smooth ball of dough. Wrap the dough in plastic wrap and set aside. Filling: In a medium saucepan, whisk together the cornstarch and sugar, making sure there are no lumps. Gradually whisk in the milk. Add the butter, place the saucepan over medium heat, and cook, stirring constantly with a wooden spoon, until thickened. Remove from the heat and stir in the egg yolk and almond extract. Set the custard aside. To Assemble and Bake: Divide the dough in half. On a lightly floured surface, roll one piece into an 11-inch circle, about 1/4-inch thick. Using a 3-inch fluted biscuit cutter, cut out circles of dough and press each one into the bottom and up the sides of 3 x 1 1/4-inch tart pans (or use "Pustie Tins" ). Reroll the scraps and cut out additional circles. You should have 12 tart shells. Place the tart pans on a cookie sheet. Spoon about 2 tablespoons of filling into each tart shell. Roll out the second piece of dough and cut out 3-inch circles. Place a circle over each tart and pinch the edges closed. With a pastry brush, paint the top of each tart with the egg wash. Refrigerate the tarts for 30 minutes. Preheat oven to 425 degrees F/220 degrees C. Bake the tarts on the middle oven rack for 12 to 15 minutes, or until the tops are golden brown. Remove the tarts to racks and let cool completely. Carefully remove the tarts from the pans. Store in an airtight container in the refrigerator. Makes 1 dozen (3-inch) tarts. *Notes: If you make miniature tarts, bake for only 8 to 10 minutes. This recipe makes about 2 1/2 dozen miniature tarts. Pasticiotti Tins (or sometimes called "Pustie" Tins) may be purchased online FILLING VARIATIONS VANILLA FILLING Ingredients: 3/4 cup granulated sugar 1/2 cup all-purpose flour 2 cups milk 3 egg yolks, beaten well 2 tsp. vanilla extract Place sugar and flour in a saucepan. Slowly whisk in milk and egg yolks to prevent lumps. Cook until thick, stirring frequently. Cool, then add vanilla. CHOCOLATE FILLING Ingredients: 1 cup granulated sugar 1/2 cup all-purpose flour 1/4 cup unsweetened cocoa powder 1 cup milk 1 cup water 1 egg, beaten well 1 tsp. vanilla extract Place sugar, flour, and cocoa powder in a saucepan. Slowly whisk in milk, water, and egg to prevent lumps. Cook until thick, stirring frequently. Cool, then add vanilla. RICOTTA FILLING Ingredients: 2 pounds (907g) ricotta cheese 3/4 pound (340g) confectioners' sugar Combine ingredients and use as filling for Pasticiotti.

PASTICIOTTI



Pasticiotti image

This is an Italian pastry filled with a creamy pudding. I got the recipe from an Italian family I use to work for many years ago. Try different fillings if you desire, chocolate cream or ricotta.

Provided by WestCoastMom

Categories     World Cuisine Recipes     European     Italian

Time 1h10m

Yield 20

Number Of Ingredients 15

4 cups all-purpose flour
2 teaspoons baking powder
1 pinch salt
1 cup white sugar
1 cup margarine
2 eggs
½ cup milk
2 teaspoons vanilla extract
6 tablespoons cornstarch
¾ 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

Steps:

  • In a large bowl, stir together the flour, baking powder, salt and 1 cup of sugar. Cut in margarine by pinching between your fingers, or using a pastry blender, until the mixture has lumps no larger than small peas. Make a well in the center, and pour in the eggs, 1/2 cup milk and 2 teaspoons vanilla. Stir until the mixture comes together, then knead for about 5 turns on a lightly floured surface.
  • Roll out the dough to about 1/4 inch thickness. Grease two 12 cup muffin tins or tart pans. Cut out 20 circles using a 3 inch cookie cutter or drinking glass. Line the muffin cups with the dough. Set aside the remaining dough to cut 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 together the cornstarch and 3/4 cup sugar. Gradually whisk in 3 of the egg yolks, and 1quart milk. Heat, stirring constantly, until thick and bubbling. Remove from the heat, and stir in the butter and 1 teaspoon of vanilla until the butter is melted.
  • Preheat the oven to 350 degrees F (175 degrees C). Fill the pastry shells half way with the vanilla cream. Roll out remaining dough, and cut into circles for lids. Place over the top of the pastry shells, and seal the edges by pressing with the tines of a fork. Whisk the remaining 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 in the tins before carefully loosening the edges to remove. Dust with confectioners' sugar before serving.

Nutrition Facts : Calories 303.2 calories, Carbohydrate 42.5 g, Cholesterol 65.5 mg, Fat 12.3 g, Fiber 0.7 g, Protein 5.7 g, SaturatedFat 3.1 g, Sodium 184.8 mg, Sugar 21.1 g

Tips:

  • Choose the right ingredients: Use high-quality flour, sugar, butter, and eggs. Fresh ricotta cheese is a must for a creamy and flavorful filling.
  • Make sure the dough is cold: This will help it to be easier to work with and prevent it from becoming sticky.
  • Roll out the dough thinly: This will ensure that the pastries are crispy and flaky.
  • Be careful not to overfill the pastries: Too much filling will make them difficult to seal and may cause them to burst in the oven.
  • Bake the pastries until they are golden brown: This will ensure that they are cooked through and have a delicious crispy crust.

Conclusion:

Pasticciotti or pasta Ciotti are a delicious and versatile pastry that can be enjoyed for breakfast, lunch, or dessert. They are easy to make and can be filled with a variety of different fillings, making them a great option for any occasion. Whether you are looking for a classic Italian pastry or something new and exciting, pasticciotti or pasta Ciotti are sure to please. So next time you are in the mood for a sweet treat, give this recipe a try.

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