Pasticciotti: Classic Italian Cream-Filled Pastries Recipe

Pasticciotti Leccesi are classic sweet pastries from Puglia, especially the Salento area near Lecce. They are made with a tender, crumbly sweet shortcrust (pasta frolla) filled with smooth vanilla pastry cream (crema pasticcera) and, traditionally, Amarena cherries. Enjoy them with a cappuccino at breakfast or as an indulgent treat any time of day.

Pasticciotti are small oval tarts with a rich, buttery base and a creamy filling. Two classic versions exist: plain vanilla pastry cream, and the version with Amarena cherries—an irresistible combination of vanilla, buttery pastry and tangy-sweet cherries.

See the recipe below with ingredient notes, step-by-step photos, tips, variations and a video tutorial. For the printable recipe, scroll to the recipe card.

Ingredients

For the pastry

To make classic sweet shortcrust pastry (pasta frolla) you need everyday ingredients: flour, sugar, cold butter, eggs, a pinch of salt and a little baking powder. This recipe requires a double batch to make a full tray of pasticciotti.

• Flour: Italian 00 flour is ideal, but all-purpose flour works well.
• Butter: Use unsalted, cold butter straight from the fridge for the best texture.

For the filling

The filling is a classic vanilla pastry cream (crema pasticcera). You can add a little lemon zest if you like, but plain vanilla is traditional and delicious.

• Whole milk: Use full-fat milk for a rich, creamy custard.
• Amarena cherries: Italian cherries in syrup add an authentic touch. If you can’t find them, you can omit them or substitute another preserved cherry, though the flavour will differ.
• Molds: Oval pasticciotti molds or mini tart tins work best. Muffin tins are hard to seal, so they’re not recommended.

Step-by-step recipe photos

To make the pastry cream

Heat the milk with vanilla in a saucepan until it begins to simmer, then remove from the heat. Whisk the egg yolks with the sugar until combined, then add the cornstarch. Gradually temper the egg mixture with the hot milk, whisking constantly until smooth.

Return the mixture to the saucepan over medium-low heat and stir slowly with a wooden spoon until the cream thickens enough to coat the back of the spoon. If lumps form, reduce the heat and whisk until smooth. When thickened, transfer the pastry cream to a bowl and press plastic wrap directly onto the surface to prevent a skin from forming.

Make the pastry (pasta frolla)

Combine the flour with sugar, baking powder and salt in a large bowl. Add cold butter and rub it into the flour until the mixture resembles coarse breadcrumbs. Add the eggs and bring the mixture together into a rough dough. Gently knead until it forms a smooth ball.

Divide the dough in half, wrap each piece in plastic wrap and chill for 30 minutes to 1 hour.

To assemble

Remove dough from the fridge 20–30 minutes before rolling so it’s easier to work. Grease the molds and dust lightly with flour. Roll half the pastry on a floured surface to about ½ cm (¼ inch) thickness and cut to fit the molds. Trim the edges.

Fill each shell with pastry cream so it sits just below the rim and top with two Amarena cherries if using. Roll out the remaining pastry and cut lids to cover each pasticciotto. Press edges together and trim excess pastry.

Chill the assembled pasticciotti in the fridge for at least 30 minutes. Preheat the oven to 180°C (350°F) before baking.

To bake

Brush the tops with an egg yolk mixed with 1 tablespoon of milk. Bake on a tray for about 30 minutes or until golden brown. Allow to cool slightly before serving.

Top tips for making Pasticciotti

• Prep in advance: Pastry and pastry cream can be made up to 2 days ahead to simplify assembly.
• No cherries? If Amarena cherries aren’t available, omit them—these are optional.
• Weigh ingredients: Use a kitchen scale for flour to ensure consistent results.
• Use cold butter: Cold butter gives the pastry its tender, crumbly texture.
• Don’t over-knead: Handle the dough just enough to bring it together to avoid a tough pastry.

Recipe FAQs

If you try this Pasticciotti recipe, consider rating it and leaving a comment with your results. Your feedback helps others and we love hearing from readers.