4.06 from 17 votes
Pasticiotti Italian Cream Filled Pastry, a delicious baked breakfast or dessert recipe. Pastry dough filled with a creamy lemon filling.
Pasticiotti Italian Cream Filled Pastry
Prep Time
30 mins
Cook Time
26 mins
Total Time
56 mins
 
Pasticiotti Italian Cream Filled Pastry, a delicious baked breakfast or dessert recipe. Pastry dough filled with a creamy lemon filling.
Course: Breakfast, Dessert
Cuisine: Italian
Servings: 6 medium & 6 small muffin tarts
Calories: 590 kcal
Author: Rosemary
Ingredients
CROSTATA DOUGH
  • 1/2 teaspoon salt
  • 1 3/4 cups flour
  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • 1 egg room temperature
  • 1 egg yolk room temperature
  • 1/2 cup + 2 tablespoons butter (room temperature)
LEMON PASTRY CREAM
  • 3/4 cup milk
  • 3/4 cup cream whipping/whole cream
  • 4 egg yolks
  • 1/2 cup sugar
  • 1/2 teaspoon vanilla
  • 2 1/2 tablespoons flour
  • peel from 1 or 2 lemons no white part
Instructions
CROSTATA DOUGH
  1. In a large bowl whisk together salt, flour (start with 2 cups add a little more at a time up to 1/4 if needed), 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 refrigerate for 30 minutes.

LEMON PASTRY CREAM
  1. 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.

  2. In a medium pot add yolks and sugar, whisk together until combined, then add flour and vanilla, place pot over low heat, pour the warm milk/cream through a sieve to remove the lemon rind (disgard), whisk continuously until thickened. Remove to a glass bowl, cover with plastic wrap (make sure wrap touches the cream mixture and refrigerate approximately 1 hour or until thickened.

  3. Pre-heat oven to 350° (180° celsius) Grease and flour 6-9 medium and 6 small muffin tins.

PUTTING IT TOGETHER
  1. Remove dough from fridge, on a lightly floured surface knead a few times to soften it up. Roll to 1/8" thickness, cut out circles and fit to muffin pan. Prick the bottom of the tart with the end of a fork and then fill almost to the top with Pastry Cream, 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, in a small bowl mix together 1 egg and 3 teaspoons cream, brush the top of each muffin tart and bake for approximately 30-40 minutes. Let cool to warm. Dust with icing/powdered sugar. Enjoy!

Nutrition Facts
Pasticiotti Italian Cream Filled Pastry
Amount Per Serving
Calories 590 Calories from Fat 288
% Daily Value*
Total Fat 32g 49%
Saturated Fat 18g 90%
Cholesterol 274mg 91%
Sodium 372mg 16%
Potassium 192mg 5%
Total Carbohydrates 66g 22%
Dietary Fiber 1g 4%
Sugars 35g
Protein 9g 18%
Vitamin A 24.3%
Vitamin C 0.2%
Calcium 11.6%
Iron 13.5%
* Percent Daily Values are based on a 2000 calorie diet.