PASTACIOTTI (AKA "PUSTIES")
Pusties are a regional favorite here in Central New York State. Very addictive! You can buy special fluted tins to bake these in or use a standard muffin tin. Just make sure to spray the cups with cooking oil to prevent sticking. I guarantee a messy pustie will still be delicious, though!
Provided by Kelly Lollman
Categories Other Desserts
Time 40m
Number Of Ingredients 20
Steps:
- 1. Make the fillings first, so that they are completely cooled by the time the crusts are ready to go.
- 2. Choose the flavor to start with and combine the flour and sugar in a saucepan. Slowly whisk in the eggs and milk until completely incorporated and smooth. Cook until thickened, stirring frequently (add chocolate at this point, stirring until completely melted). Cool, then add the flavoring of your choice. Make certain that the filling is completely cool before filling the crusts.
- 3. Preheat oven to 400 degrees F. Spray the cups of a muffin pan or pustie tins with cooking spray and set aside. Mix all crust ingredients in a medium bowl. Do not overwork the dough or it will get tough. Break the dough into two separate rounds. Cover the first with Saran wrap to prevent drying while you roll out the other. Roll out the dough to a 1/4" thickness. Cut with a knife or pizza slicer into 12 (for large muffin tins) or 24 (for mini muffin tins) squares.
- 4. Pat bottom crusts into muffin cups, covering the bottoms and sides of each. Roll out the second dough round to 1/4" thickness. Cut into round tops with a biscuit cutter for tops.
- 5. Fill the cups with filling. Cover cups with dough tops. Trim off any excess dough. Paint the tops of the pusties with egg wash before baking.
- 6. Place in oven for 20 minutes. Let cool for 5 minutes and then remove from tins and let continue to cool right side up.
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M sohail Sajan
[email protected]This recipe is a keeper!
T S (sireboy69)
[email protected]I can't wait to try making these PastiCciotti again with different fillings.
missA Ainchem
[email protected]These PastiCciotti were a fun and easy dish to make with my kids.
Nadia Navarro
[email protected]I'm not a huge fan of Italian food, but I thought these PastiCciotti were really good!
Haliimah Ashaba
[email protected]I made these PastiCciotti for my vegan friend and she loved them! I used a plant-based cheese and they were just as delicious.
Sarah Mitchelson
[email protected]I'm allergic to nuts, so I had to substitute almond flour for the bread crumbs in this recipe. It turned out great!
Nicole Adinnu
[email protected]I would love to see a version of this recipe that uses a different type of cheese.
Dolce Martin
[email protected]I think this recipe would be better if it used fresh herbs instead of dried.
Joseph Nyachieo
[email protected]I found this recipe to be a bit too time-consuming, but the PastiCciotti were worth the effort.
Minhal Ali
[email protected]The filling was a little too bland for my taste, but overall these PastiCciotti were still pretty good.
David Jamare
[email protected]I would definitely recommend this recipe to anyone who loves Italian food.
Ayaz Ayaz
[email protected]I've tried other PastiCciotti recipes before, but this one is by far the best!
Samkelisiwe Cele
[email protected]I love that this recipe can be made ahead of time and then baked when you're ready to serve.
Dikau Vakayadra
[email protected]These PastiCciotti are so easy to make and they're always a hit!
Ngibambiseni Cyril
[email protected]I've made these PastiCciotti several times now and they're always a crowd-pleaser.
Lida Molila
[email protected]I made these PastiCciotti for a potluck and they were gone in minutes! Everyone loved them!
Patricia Barrios
[email protected]My family loved this recipe! The filling was so creamy and flavorful, and the pasta was cooked to perfection.
shilpi Imran
[email protected]These PastiCciotti (a.k.a. Pusties) were a hit at my last party! Everyone raved about how delicious and flavorful they were!