PASTICCIOTTI – FILLED ITALIAN PASTRY
Method
SHORTCRUST PASTRY
1
Work the flour, sugar and butter into soft pieces, adding vanilla seeds and eggs in a mixer whisking until the dough is smooth.
2
Cover it with cling film and place in the refrigerator for at least 4 hours.
MARSALA CREAM
1
In a bowl, mix sugar and starch, add the egg yolks and marsala and mix with a hand whisk but without whipping it to the point of changing texture.
2
Separately, heat the milk and cream until almost boiling, turn off and pour into the egg yolk mixture, stirring with a whisk. Put everything back on the heat and whisk until the cream firms.
3
Turn the heat off and pour the cream into a baking dish, then cover it with cling film. Refrigerate to cool.
FORM THE PASTRY
1
Roll out the pastry into circles larger than the moulds and cover each mould with the pastry.
2
Fill the holes with the marsala cream and then close with another layer of shortcrust pastry, tapping the edges with fingers to join the two parts.
3
Brush each pastry with egg white and bake at 180C/165C fan/gas mark 4 for 30-35 minutes.
Take a chance
PERFECTING PASTRY
Learn how to impress with irresistible layers of perfectly textured pastry.
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