Directions: |
Directions:Cream –
*** Make the night before and chill in the refrigerator ***
In a blender – add 1 ½ cup milk, 5 egg yolks, 1 ¾ cup sugar, 1 cup flour: blend well and pour in 2 ½ quart sauce pan (on low to medium heat). Slowly add rest of milk (1 ½ cups) and blend well. Stir continually until very thick (like pudding). Be careful the stuff at the bottom does not burn. Remove from heat, add flavoring, stir well. Cover with plastic wrap until cool (warm) and refrigerate till next day.
Crust –
In a large bowl mix flour, salt, baking powder – push up sides to make a “well.” Place margarine, shortening, 2 egg yolks, 1 egg and beat this mixture well gradually blending in flour. Add lemon peel and vanilla. Mixture will have texture of heavy cookie dough.
I like to make individual Pasticciotti’s using a fluted tin (a cup cake or muffin pan works as well). Spray the tin with Pam. Fill the tin with dough (break off pieces and pat around and up the sides). Should be about ¼ to ½ inch thick.
Place cold filling in the dough and spread evenly. Carefully pat out a layer of dough on top of the entire pastry (it all joins together during baking) being sure to seal the edges as best you can. Mix 2 tsp water, remaining egg yolk and brush over top.
Bake approx 25 to 30 minutes at 325 degrees – check often not make sure you don’t over brown.
Let pastries cool then carefully remove from tin. Refrigerate until ready to serve.
I find I only use about ½ the cream.
Optional -
You can fill a 9” by 2 1/2” deep pie pan with dough (reserve enough for the top); fill the pie with the cream and top with the remaining dough. Cook at 325 35 to 40 minutes. |
This recipe for Pasticciotti Pie is from