Pasticciotti with ricotta and lemon cream

Pasticciotti with ricotta and lemon cream are delicious little sweets, typical of the Italian pastry tradition, especially in the South. They are an alternative version to the more traditional pastries filled with custard cream. Here is the recipe to prepare them:

Ingredients

For the shortcrust pastry:

• 500 g of flour 00
• 200 g of sugar
• 200 g of cold butter, cubed
• 2 whole eggs
• Grated zest of 1 lemon
• 1 pinch of salt

For the ricotta filling:

• 250 g of fresh ricotta
• 120 g of sugar
• 1 egg
• Grated zest of 1 lemon

For the lemon cream:

• 2 egg yolks
• 50 g of sugar
• 10 g of cornstarch (cornflour)
• Juice of 2 lemons
• Grated zest of 2 lemons
• 30 g of butter

Preparation

Shortcrust Pastry:

1. In a large bowl or on a pastry board, combine the flour and sugar.
2. Add the cold, cubed butter and the grated lemon zest and begin to work it with the tips of your fingers until you get a sandy mixture.
3. Make a well in the center and add the eggs and a pinch of salt, then work quickly until you have a smooth dough.
4. Wrap the dough in cling film and let it rest in the refrigerator for about 30 minutes.

Lemon Cream:

1. In a small saucepan, lightly beat the yolks with the sugar.
2. Add the cornstarch and mix well to avoid lumps.
3. Incorporate the juice and zest of the lemons and cook everything over low heat, stirring continuously until the cream thickens.
4. Remove from heat and add the butter, mixing until it has completely melted. Let cool.

Ricotta Filling:

1. Work the ricotta with the sugar, the egg, and the grated lemon zest until you have a smooth mixture.

Assembly:

1. Roll out the pastry to a not too thin layer and line some pasticciotto molds, previously buttered and floured.
2. Fill them with a first layer of lemon cream, and then with ricotta (or vice versa, if you prefer).
3. Cover the filling with another layer of shortcrust pastry, sealing the edges well.
4. Bake the pasticciotti in a preheated oven at 180 °C for about 20-25 minutes or until golden brown.
5. Allow to cool completely before unmolding.

Curiosity

The pasticciotto is a typical sweet from Salento, born in 1745 in Galatina, in the province of Lecce. Originally it was filled with custard and black cherries, but over time the tradition has evolved to include variations such as ricotta and lemon that we just prepared. The crispness of the shortcrust pastry combined with the sweetness of the creams makes the pasticciotto a true delight for the palate.