These Pasticciotti Leccesi are one of the most beloved pastries from Puglia — little golden pies made with a rich, tender shortcrust and filled with silky lemon custard.
In this version, I added a splash of limoncello liqueur to the cream for an extra fragrant, Southern Italian touch.
The result is a pastry that feels rustic, elegant, and absolutely unforgettable.
DOWNLOAD PDF OF LIMONCELLO PASTICCIOTTI RECIPE HERE:
Cooking Times & Servings
Prep Time: 40 minutes
Chill Time: 2 hours
Bake Time: 10–15 minutes
Total Time: About 3 hours
Servings: 12 pasticciotti
Ingredients
For the Shortcrust Pastry
4 cups 00 flour (about 500 g)
1 1/8 cups lard (about 250 g)
1 1/4 cups granulated sugar (about 250 g)
4 egg yolks
Seeds from 1 vanilla bean, or 1 teaspoon vanilla extract
Finely grated zest of 1/2 lemon
1 pinch salt
For the Limoncello Custard
4 1/4 cups whole milk (about 1 liter)
6 egg yolks
1 1/2 cups 00 flour (about 180 g)
1 1/2 cups + 2 tablespoons granulated sugar (about 320 g)
Zest of 1 lemon
Juice of 1 lemon
2 tablespoons limoncello liqueur
For Finishing
1 egg, beaten, for brushing
Powdered sugar, for dusting
Instructions
1. Make the Shortcrust Pastry
In a large bowl, combine the sugar and lard and mix until blended. Add the egg yolks and mix gently. Add the flour, vanilla, lemon zest, and salt.
Work everything together just until a dough forms. Be careful not to overmix or whip the dough, because the pastry should stay tender and crumbly rather than airy.
Cover the bowl with plastic wrap and refrigerate for at least 1 hour.
2. Prepare the Limoncello Custard
In a saucepan, heat most of the milk with the lemon zest until just warm.
In a separate bowl, whisk the egg yolks with the sugar until smooth. Add the flour and whisk well, then slowly pour in a little warm milk to loosen the mixture.
Pour the egg mixture into the remaining milk in the saucepan and cook over low heat, stirring constantly, until the custard thickens and just begins to boil.
Remove from the heat immediately. Stir in the lemon juice and limoncello liqueur. Transfer the custard to a glass bowl, cover with plastic wrap directly touching the surface, and let cool completely. Refrigerate until cold.
3. Shape the Pasticciotti
Lightly flour your work surface. Take the chilled dough and roll or shape it into a log, then divide it into pieces.
Flatten each piece into rounds about 1/4-inch thick. Use them to line greased pasticciotto molds or muffin molds, letting the dough come slightly over the edges.
Fill each shell generously with chilled custard.
Roll out more dough a little thinner and place it on top to seal each pastry. Press the edges well and shape them into the classic slightly domed form.
4. Chill Again
Place the assembled pasticciotti in the refrigerator for about 1 hour. This helps them hold their shape beautifully while baking.
5. Bake
Brush the tops with beaten egg.
Bake in a preheated 425°F (220°C) oven for about 10–15 minutes, or until golden and beautifully browned on top.
Let them cool for about 2 minutes, then gently remove from the molds.
Dust with powdered sugar before serving.
Tips & Tricks
Chill the dough well so it stays easy to handle and bakes up flaky.
Do not overwork the pastry, or it can become tough.
The custard should be cold before filling the pastries.
Limoncello adds beautiful aroma, but do not overdo it or it may overpower the lemon flavor.
Traditional pasticciotti are best enjoyed slightly warm.
If you do not have pasticciotto molds, a muffin tin works well too.
Nutritional Facts
Approximate per pasticciotto
Calories: 420
Carbohydrates: 47 g
Protein: 7 g
Fat: 22 g
Saturated Fat: 9 g
Cholesterol: 145 mg
Sodium: 55 mg
Sugar: 24 g
Fiber: 1 g
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