This is a print preview of "Pastaciotti or Pusties" recipe.

Pastaciotti or Pusties Recipe
by Joanne

Pastaciotti or Pusties

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.

Rating: 4/5
Avg. 4/5 1 vote
Prep time: Italy Italian
Cook time: Servings: 24 pastries


  • 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


  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.