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Pastaciotti or Pusties Recipe

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1 vote | 2337 views

Italian pudding filled pastries. A sweet, delicate dough housing a deliciously smooth filling. These will be a hit with everyone. Be sure to put the little button on top of the vanilla filled pusties otherwise those chocolate seekers may pick up the wrong one.

Prep time:
Cook time:
Servings: 24 pastries
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Ingredients

Cost per serving $0.01 view details
  • Chocolate Filling:
  • ■1/2 cup flour
  • ■1/2 cup sweet cocoa
  • ■1/2 cup sugar
  • ■1 cup milk
  • ■1 cup water
  • Vanilla Filling:
  • ■3 egg yolks
  • ■3/4 cup sugar
  • ■2 cups milk
  • ■1/2 cup flour
  • Dough/Crust:
  • ■2 1/2 cups flour
  • ■3/4 cup shortening
  • ■3/4 cup light brown sugar
  • ■1/4 cup plus 2 TBS granulated sugar
  • ■1 tsp. baking powder
  • ■1/2 tsp. salt
  • ■2 beaten eggs

Directions

  1. Notes of caution: 1. Use mini-tart pans. 2. Butter and flour each tart pan to prevent sticking. 3. Don’t overwork the dough/crust, otherwise it will be tough.
  2. One more note of caution (I found out the hard way): Although you want to roll the dough thin, you can’t make it too thin otherwise the pusties will collapse in the middle.
  3. Chocolate Filling:
  4. Directions:
  5. Blend together the milk and water.
  6. Mix the dry ingredients in the top of a double boiler.
  7. Add liquid gradually to prevent lumps.
  8. Cook until thickened.
  9. Allow to cool.
  10. Vanilla Filling:
  11. Directions:
  12. Mix flour and sugar in a double boiler.
  13. Slowly add milk and mix thoroughly.
  14. Cook until thickened.
  15. Add a small amount of the heated mix to the beaten yolks then add the yolks to the pudding mixture.
  16. Cook one minute longer.
  17. Crust:
  18. Directions:
  19. Blend the dry ingredients and then the shortening.
  20. Add the eggs.
  21. Roll out dough in between waxed paper.
  22. *It might be sticky, although mine turned out a bit dry (I reduced the shortening amount).
  23. Cut out circles to fit tart pans.
  24. Pat cut outs into tins on the bottom and up sides of the well greased tins.
  25. Fill 3/4 full with your choice of the vanilla or chocolate puddings. Cover with a dough round and seal around the sides.
  26. Put a “button” of dough in the middle of each lid for the vanilla filled pusties.
  27. rush with a beaten egg.
  28. Bake at 400 F until golden, about 18 -20 minutes.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 2g
Recipe makes 24 servings
Calories 9  
Calories from Fat 2 22%
Total Fat 0.26g 0%
Saturated Fat 0.06g 0%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 10mg 0%
Potassium 2mg 0%
Total Carbs 1.39g 0%
Dietary Fiber 0.0g 0%
Sugars 0.29g 0%
Protein 0.15g 0%

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Comments

  • Claudia lamascolo
    January 10, 2012
    Great recipe oh how I miss those Caruso nad Florentine days! Just a great recipe you have here and they look perfect! Thanks for adding to Hodgepodge!

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