Ingredients: |
Ingredients: - 2 cups all-purpose flour
- 1/2 cup sugar
- 1 egg
- 1 tsp vanilla
- 1 teaspoon baking powder
- 1/4 cup butter
- 1/4 cup Crisco or Lard
- 1/4 cup milk
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 egg wash
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Directions: |
Directions:- To make custard:
-Sift the cornstarch and sugar then put in a saucepan.
-Add the milk and heavy cream and whisk lightly until you obtain a smooth mixture.
-Whisk in the egg, then heat on medium until custard thickens.
-Mix in the butter and almond extract. Remove from heat and cover custard with plastic wrap to prevent a skin from forming while it cools.
To make pastry:
-In a food processor add the flour, sugar, salt and baking powder. Pulse until all mixed.
-Add the butter and Crisco then pulse until mixture looks like crumbly cornmeal.
-Add egg, milk and vanilla and mix until dough starts to form a ball.
-Turn out dough onto a board and lightly work dough until its smooth.
-Divide dough into two flattened rounds, cover with plastic wrap and refrigerate for 1 hour.
-Starting with the first piece of dough, place it onto a floured board. Roll it out to 1/4" thick.
-Using a 3 inch pastry cutter or glass, cut out 12 rounds.
-Place each round into the mould and press into mould to remove all air.
-Add about 2 tablespoons of the custard to each of the moulds.
-Cover each with a 3" round of dough.
Let chill in refrigerator for an hour or overnight.
Brush tops with egg wash, then bake at 425° for 15 -18 minutes.
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This recipe for Pasticciotti Pastry Dough by Marie Fiorilla Fierro is from