Indulge in the sweet and creamy flavors of the Italian Pasticciotti Italian Cream Filled Pastries. The perfect Italian pie pastry filled with a Creamy Pastry Cream Filling and then baked to perfection. A wonderful new Dessert Recipe.

These delicious filled pastries might be a little extra work but they are definitely worth it! They make the perfect family or company to dinner dessert recipe.

Living in Italy I have come to love Italian pastries and cakes, I find the simple Ciambellone or fancier Layer cake a couple of my favorites. And of course you can’t forget a Crostata, Cannoli or even Gelato!

What are Pasticciotti and where do they come from?

Well this delicious Italian Cream Filled Pastry is made with Italian pastry dough or Pasta Frolla. They were apparently invented by a Chef from the Province of Lecce in the Southern Region of Puglia. He created these “mini cakes” from his leftover scraps and named them Pasticciotti meaning pasticcio or mishap.

Recipe Ingredients

For the Lemon Pastry Cream

Milk – whole milk
Cream – whipping/whole or heavy cream with at least 30% fat content
Egg yolks – room temperature
Sugar – granulated sugar
Vanilla – vanilla extract
Flour – all purpose flour
Lemons – peel only no white part

For the Pastry

Flour – all purpose flour
Salt – if you use unsalted butter then use a bit more salt
Sugar – granulated sugar
Baking powder
Egg – one whole egg and one egg yolk room temperature
Butter – room temperature – good quality

How to make Pasticciotti

First make the lemon pastry cream

In a medium pot, heat over low the milk, cream and lemon rind, until very hot but do not boil. Remove from heat and let cool to warm.

Boiling the cream and milk with the lemon peel.

In a medium pot add yolks and sugar, whisk together until combined, then add flour and vanilla and whisk again until smooth.

Place the pot over medium / low heat, pour the warm milk/cream through a sieve to remove the lemon rind (discard), whisk continuously until thickened.

Move to a glass bowl, cover with plastic wrap (make sure wrap touches the cream mixture and refrigerate approximately 2 hours. You may need to rewhip if it is really thick.

The cream out of the fridge and whipped until creamy.

Making the Pastry dough

In a large bowl whisk together flour, salt, sugar and baking powder, make a well in the centre and add egg, egg yolk and butter (cubed).

Mix together, you can also use a food processor, pulse until dough just starts to come together. Remove dough to a lightly floured flat surface and knead until it becomes a soft dough, wrap in plastic and chill.

Putting it together

Remove the dough from the fridge, on a lightly floured surface knead a few times to soften it up. Roll to 1/8″ thickness (or a little thicker if you prefer), cut out circles and fit into the prepared muffin pan. Prick the bottom of the tart with the end of a fork and then fill almost to the top with Pastry Cream.

Pastry in the tin and pastry cream added before baking.

Wet the rim of each tart with a little water top with another cut out circle, cut with a knife to remove excess dough and seal with fingers. Bush the top of each muffin tart with the egg wash and bake until golden. Let cool then dust with icing/powdered sugar before serving.

Pastry on a black pan with powdered sugar on top.

What is the difference between Pasta Frolla and Pie Dough?

The main difference is eggs, Italian pastry crust has butter, an egg, an egg yolk and baking powder. Whereas American pie crust is all butter or a mixture of butter and shortening.

Tips for making the Pasticciotti

I decided to fill them with a Lemon Pastry cream this time, but you could also use a Simple Pastry Cream or a chocolate cream or even a coffee pastry cream. You decide.
Remember to be very careful when peeling the Lemon, you don’t want the white part, which will give the Pastry Cream a Sour taste.
The Lemon taste is quite delicate, so if you prefer a stronger lemon taste I would use the peel of two lemons instead of one.
I prefer to make my Pastry Cream first because it needs more time to cool down then the Pastry dough.
I also made them with my muffin tin because there is no need to go out and buy new pastry forms. And they work perfectly well.

How many Tarts does the Recipe make?

I made 12 medium sized tarts, but you could easily mix it up with large or even mini tarts if you prefer. I made them again this morning and there are only three left, so they are quite delicious.

When to serve Pasticciotti Italian Cream Filled Tarts

Pasticiotti Tarts are usually served for breakfast in Italy, but they are also eaten throughout the day. I think they make the perfect dessert idea too.

How to Store Italian Pastry Cream Tarts

The Pasticciotti should be stored in an airtight container in the refrigerator for up to 3 days. Let sit at room temperature for about an hour before serving. You could also warm them in a low oven for about 10 minutes.

How to freeze them

It is best to freeze them unbaked, freeze them in the muffin tin until firm. Leave them in the tin, covered well with plastic wrap or foil and placed in a freezer bag. They will keep for up to 2-3 months in the freezer. You can bake them from frozen, although they will probably need 5 minutes or more baking time.

So however you decide to fill these yummy tarts, be sure to eat them warm with a little dusting of icing sugar. Let me know what you think. Enjoy!

Pastry on a black pan with powdered sugar

Pasticciotti Italian Cream Filled Tarts

Rosemary Molloy

Pasticciotti Italian Cream Filled Tarts, a delicious baked breakfast or dessert recipe. Pastry dough filled with a creamy lemon filling.

4.70 from 50 votes

Print Recipe Pin Recipe

Prep Time 30

Cook Time 26

Chilling Time 2

Total Time 2 56

Course Breakfast, Dessert

Cuisine Italian

Servings tarts

Calories 295 kcal

Ingredients

CROSTATA DOUGH

1¾ cups all purpose flour
1 pinch salt*
½ cup granulated sugar
1 teaspoon baking powder
1 large egg room temperature
1 large egg yolk room temperature
½ cup + 2 tablespoons butter (room temperature) (140 grams total)

*I use salted butter, if you use unsalted then add ¼ teaspoon salt.

LEMON PASTRY CREAM

¾ cup milk (whole milk)
¾ cup cream whipping/whole or heavy cream with at least 30% fat content
4 large egg yolks
½ cup sugar
½ teaspoon vanilla
2½ tablespoons all purpose flour
peel from 1 or 2 lemons no white part

EGG WASH

1 large egg
1-2 tablespoons water
1-2 tablespoons powdered sugar

Instructions

LEMON PASTRY CREAM

In a medium pot, heat over low the milk, the cream and lemon rind, until very hot but do not boil. Remove from heat and let cool to warm.
In a medium pot add the yolks and sugar, whisk together until combined, then add the flour and vanilla, whisk again until smooth, place the pot over medium / low heat, pour the warm milk/cream through a sieve to remove the lemon rind (discard), whisk continuously until thickened. Move to a glass bowl, cover with plastic wrap (make sure wrap touches the cream mixture and refrigerate approximately 2 hours. You may need to rewhip it if it is really thick.

CROSTATA DOUGH

In a large bowl whisk together the flour, salt, sugar and baking powder, make a well in the centre and add the egg, egg yolk and butter (cubed), mix together (you can also use a food processor, pulse until dough just starts to come together), remove dough to a lightly floured flat surface and knead until it becomes a soft dough, wrap in plastic and refrigerate for 30-60 minutes.
Pre-heat oven to 350F (180C) Grease and flour a 12 medium muffin tin.

PUTTING IT TOGETHER

Remove the dough from the fridge, and place on a lightly floured surface knead a few times to soften it up. Roll to 1/8" thickness (or a little thicker if you prefer), cut out circles (approximately 3 1/2 inch / 8 1/2 cm size) and fit into the muffin pan. Prick the bottom of the dough with the tongs of a fork and then fill almost to the top with the pastry cream.
Wet the rim of each tart with a little water top with another cut out circle, cut with a knife to remove excess dough and seal with fingers. (seals better with fingers lightly dipped in water). When complete, brush the top of each tart with the egg wash and bake for approximately 30-40 minutes, or until golden brown. Let cool about 15 minutes in the muffin pan then move to a wire rack to cool completely, dust with powdered sugar before serving. Enjoy!

EGG WASH

In a small bowl beat together the egg and water.

Notes

Pasticiotti Tarts are usually served for breakfast in Italy, but they are also eaten throughout the day. I think they make the perfect dessert idea too.

Nutrition

Calories: 295kcalCarbohydrates: 33gProtein: 4gFat: 16gSaturated Fat: 9gCholesterol: 137mgSodium: 92mgPotassium: 96mgSugar: 17gVitamin A: 610IUVitamin C: 0.1mgCalcium: 58mgIron: 1.2mg

Keyword cream filled tarts, filled tarts, Italian cream filled pastries, Italian pastries, Italian tarts, paniciotti

Tried this recipe?Let us know how it was!

Updated from December 14, 2016.

Pasticciotti Italian Cream Filled Tarts

What are Pasticciotti and where do they come from?