Indulgence awaits with this classic Pasticciotti recipe, a delectable Italian pastry that's bound to make your taste buds tingle. The process may seem intricate, but trust me, the result is worth every moment you invest. So, gather your ingredients and embark on this culinary journey to create a dozen of these divine treats!
**Ingredients**
*For the Dough:*
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- A pinch of salt
- 1 teaspoon baking powder
- 1/4 cup butter
- 1/4 cup Crisco or Lard
- 1/4 cup milk
*For the Filling:*
- 3 tablespoons cornstarch
- 1/2 cup sugar
- 1/2 cup heavy cream
- 1 cup milk
- 2 egg yolks
- 1 tablespoon butter
- 1 teaspoon almond extract
- 1 egg, beaten, for the egg wash
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**Directions**
*Creating the Custard:*
1. To start, sift the cornstarch and sugar into a saucepan. These powdery ingredients hold the key to a silky custard that'll melt in your mouth.
2. Now, add the milk and heavy cream, and with a delicate whisk, blend them into a smooth, velvety mixture. The anticipation builds as you see the transformation from separate elements into a cohesive whole.
3. Whisk in the egg, and then set the saucepan over medium heat. This is where the magic happens. Keep a close watch as the custard thickens, each swirl of your whisk intensifying the aroma and anticipation.
4. A touch of butter and almond extract brings a fragrant charm to your custard. Then, the custard is taken off the heat, where you lovingly cover it with plastic wrap. This step ensures it retains its pristine perfection, free from any unwanted skin while it cools.
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*Crafting the Pastry:*
5. Your senses are awakened as you place the flour, sugar, salt, and baking powder into a food processor. With a few pulses, they unite into a harmonious blend.
6. Now, the butter and Crisco join the mixture, and as you pulse again, you'll see the transformation into crumbly cornmeal-like goodness. The aroma of the ingredients melding together fills your kitchen, a hint of what's to come.
7. The addition of egg, milk, and vanilla brings the dough to life. As you mix, you'll notice the dough starting to take shape, a tangible sign of your creation's progress.
8. Gently turn the dough out onto a board and give it some care and attention, lightly working it until it's as smooth as your anticipation.
9. This is the moment you divide the dough into two, forming two rounded portions, each cradled under plastic wrap, ready for their cold slumber in the refrigerator for an hour.
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10. As you work with the first piece of dough, rolling it out to a delicate 1/4 inch thickness, you can feel the promise of what's to come. The aroma is subtly tantalizing.
11. Using a 3-inch pastry cutter or a simple glass, you cut out 12 perfect rounds. Each round fits like a puzzle piece into its mold, pressed down to remove any lingering air, a gentle reminder of your meticulous craftsmanship.
12. Now, with a steady hand, you add a generous 2 tablespoons of the custard to each of the molds. The sight of the custard filling is like the crescendo of a symphony, the pièce de résistance.
13. Another round of dough is gently placed on top, sealing in the custard. Your pastries now rest, waiting in the refrigerator for an hour or perhaps even overnight, allowing their flavors to deepen, like a story that gets better with time.
14. When you're finally ready to unveil your masterpieces, a golden touch is added as you brush the tops with an egg wash. Then, they bake at 425°F, and as the aroma wafts through your kitchen, you eagerly await the final reveal, just 15-18 minutes away.
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*Recipe Notes*
- If patience is your virtue, you can freeze these uncooked pastries, saving them for a time when the craving strikes. Before cooking, a gentle defrost and a short warming to just below room temperature are all they need to be ready for your enjoyment.
- For the chocoholics among us, an alternative delight awaits. Fill the pastries with a luscious chocolate custard, a variation that'll make your heart skip a beat.
So there you have it, a journey through the creation of Pasticciotti. The anticipation, the aromas, and the promise of that first bite are all part of the experience. Enjoy!
