1️⃣ 300 g Italian 00 flour
2️⃣ 150 g lard (or unsalted butter for a milder profile) 🧈
3️⃣ 120 g granulated sugar
4️⃣ 1 large egg + 1 large yolk 🥚
5️⃣ Zest of 1 untreated lemon 🍋
6️⃣ 1 pinch fine salt
7️⃣ 3 g baking powder (optional, for a gentler lift)
Pastry cream (crema pasticcera)
1️⃣ 500 ml whole milk 🥛
2️⃣ 4 large egg yolks 🥚
3️⃣ 120 g sugar
4️⃣ 40 g cornstarch (or 35 g flour)
5️⃣ 1 strip lemon peel + ½ tsp vanilla extract (or ½ pod) 🍋🌿
6️⃣ Pinch of salt
To finish
1️⃣ 1 yolk beaten with 1 tsp milk for egg wash ✨
2️⃣ Powdered sugar (optional) ❄️
Traditional Puglian Custard-Filled Pastry , A beloved breakfast pastry from Salento, Pasticciotto Leccese is an oval shortcrust tartlet with a thin, golden shell and a warm heart of silky vanilla-lemon pastry cream. Traditionally made with lard (for that shattering, flaky bite) and baked in small oval tins, it’s crisp at the edges and tender within—best served just out of the oven when the custard still sighs with heat. Enjoy with an espresso for an authentically Puglian morning, or offer it as a dessert dusted with powdered sugar. Simple ingredients, meticulous technique, unforgettable
Digital kitchen scale
Mixing bowls (stainless steel set)
Wire whisk
Medium saucepan + fine-mesh strainer
Bench/dough scraper + rolling pin
Oval pasticciotto tins
Pastry brush
Cooling rack – crisp bottoms as they set.
(Optional) Instant-read thermometer – pull pastry cream at ~82–84 °C.
STEP BY STEP
1️⃣ Make the pastry cream first (so it can cool). 🥛🍋
In a saucepan, warm the milk with the lemon peel and vanilla until steaming; do not boil. In a bowl, whisk yolks, sugar, and salt until paler; whisk in cornstarch until smooth. Remove peel; temper the yolk mixture with hot milk (add in 3 additions, whisking constantly). Return to the saucepan and cook over medium-low, stirring continuously, until it thickens and reaches 82–84 °C (thermometer) 🌡️ or slow bubbles “plop.” Immediately strain into a clean bowl, press plastic wrap in contact with the surface, and cool to room temp, then refrigerate 30–60 minutes. The cream should be thick but spreadable. 🍮
2️⃣ Prepare the shortcrust. 🥚🍋
In a bowl, mix flour, sugar, salt, lemon zest, and baking powder (if using). Rub in cold lard (or butter) 🧈 with fingertips until sandy with pea-size bits. Add egg + yolk and bring together quickly (avoid overworking). If dry, add 1–2 tsp cold milk. Form a disk, wrap, and chill 30–40 minutes. ❄️
3️⃣ Heat the oven & prep tins. 🔥🥧
Set static oven to 200–210 °C (392–410 °F). Lightly grease the oval tins and dust with flour. Divide dough into two portions: ⅔ for bases, ⅓ for lids.
4️⃣ Line the tins. 📏
Roll the larger portion to 3–4 mm. Cut ovals slightly larger than each tin. Fit gently into tins without stretching; trim flush with the rim. The layer should be thin, even, and without cracks (patch if needed).
5️⃣ Fill. 🥄
Stir the chilled pastry cream to loosen. Spoon or pipe 60–80 g into each shell, leveling slightly—leave a small dome for the classic rounded top.
6️⃣ Cap & seal. ✨
Roll the remaining dough to 2.5–3 mm; cut ovals to form lids. Brush the shell rim lightly with water 💧. Place lids on top and pinch or press to seal; trim excess. Prick a tiny vent with a toothpick. Brush with egg wash for shine. 🥚
7️⃣ Bake. 🔔
Arrange tins on a sheet. Bake 18–22 minutes (small tins may be ready at 16–18) until evenly golden with deeper edges. Rotate the tray once for uniform color. The tops should be set and glossy.
8️⃣ Cool & serve. 🌸
Rest 5 minutes, then unmold onto a cooling rack. Serve warm (classic) or at room temperature. Optional dusting of powdered sugar. ❄️🍬
Authenticity alert: Lard yields the most traditional crumb and flavor; butter works but is less shattery.
Flavor notes: Infuse milk with a lemon peel strip only (no pith) for bright aroma; a vanilla pod is lovely if available.
No soggy bottoms: Cool on a rack; steam escapes and bottoms stay crisp.
Pairings: Espresso ☕, cappuccino, or a small glass of Aleatico di Puglia (sweet red) or Limoncello for dessert service.
Make-ahead: Dough keeps 2 days in the fridge or 1 month frozen (wrapped). Pastry cream is best used within 24 hours.
Best the day they’re baked. After cooling, store in an airtight container in the fridge up to 2–3 days. Re-crisp in a 150 °C (300 °F) oven for 5–7 minutes before serving. Avoid microwaving (it softens the crust).
The Pasticciotto Leccese is much more than a simple pastry – it is a symbol of Salento’s culinary soul. This golden oval tart, filled with silky pastry cream and baked until crisp and fragrant, has become one of the most iconic desserts of Puglia. Today, it is enjoyed for breakfast with coffee in local bars, but its story goes back centuries.
Traces of a pastry similar to the Pasticciotto appear as early as the 16th century, in the writings of Bartolomeo Scappi, chef to several popes. Recipes featuring sweet shortcrust and cream fillings circulated in Italy during the Renaissance, but it was in Salento, in the province of Lecce, that the dessert truly took root and gained its identity.
By the 18th century, historical records mention copper molds “for pasticciotti” in the archives of Nardò (1707). This confirms that the pastry was already part of local tradition, though with variations across towns like Lecce and Galatina.
One of the most charming stories attributes the invention of the Pasticciotto to the Ascalone family of Galatina. According to legend, in 1745, Nicola Ascalone used leftover dough and a little pastry cream to create a “small pasticcio” (mess). He baked it in a tiny copper tin and offered it warm to a passerby. The delight spread quickly, and soon the pastry became a local sensation. Whether fact or myth, this tale reinforces the Pasticciotto’s role as a happy accident turned culinary treasure.
During the 20th century, especially after Italy’s economic boom, Pasticciotto production flourished across Lecce province. Its rich yet simple flavors—shortcrust, cream, a hint of lemon—made it a favorite in bakeries and households. Today, variations include chocolate-filled, cherry-flavored, or cocoa-crusted versions, but the classic golden Pasticciotto Leccese remains king.
Recognized as a PAT (Traditional Agri-Food Product) by the Italian Ministry of Agriculture, this dessert is now celebrated worldwide as the pride of Puglia. Warm, fragrant, and comforting, the Pasticciotto tells a story of resilience, tradition, and sweet indulgence.
Pasticciotto galatina cropped.jpg” by Florixc, CC BY-SA 3.0;
Pasticciotto by fugzu, licensed under CC BY-SA 2.0 via Wikimedia Commons.
Share this recipe
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo.
