Pasticciotto Leccese

Pasticciotto Leccese is a traditional pastry from the region of Puglia, in the southern part of Italy. It is a type of sweet custard-filled pastry, traditionally made with a shortcrust pastry and a creamy custard filling. Pasticciotto Leccese is often filled with vanilla or chocolate custard, but variations with different fillings, such as lemon or ricotta, also exist.


  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 1/2 cup butter, cold and cut into small pieces
  • 2 egg yolks
  • 1/4 cup cold water
  • 1 tsp vanilla extract
  • 1 cup milk
  • 1/2 cup sugar
  • 3 egg yolks
  • 2 tbsp cornstarch
  • 1 tsp vanilla extract


  1. Mix the flour, sugar, and butter in a large bowl until the mixture resembles coarse crumbs. Add the egg yolks, cold water, and vanilla extract, and mix until the dough comes together. Knead the dough briefly on a floured surface and then shape it into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.
  2. Roll out the dough and press it into a 9-inch pie pan. Trim the edges and prick the bottom of the crust with a fork.
  3. Preheat the oven to 350°F (180°C).
  4. For the custard filling, heat the milk, sugar, and vanilla extract in a saucepan until it comes to a simmer. In a separate bowl, whisk together the egg yolks and cornstarch. Slowly pour the hot milk mixture into the egg yolk mixture, whisking constantly.
  5. Pour the custard mixture into the prepared crust. Bake for 30-35 minutes or until the custard is set and the crust is golden brown.
  6. Let it cool to room temperature before slicing and serving.

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