A Taste of Salento’s Tradition
Pasticciotti, a beloved treat from the Salento region of Italy, are small but mighty pastries that are packed with flavor and history.
Traditionally made with shortcrust pastry and filled with various sweet fillings like custard, jam, or cream, today we’re giving this classic a delicious twist with a ricotta and chocolate filling.
These pastries have the perfect balance of a flaky, buttery crust and a creamy, sweet filling, making them an ideal treat for any occasion.
Whether you’re enjoying them with a cup of coffee or serving them at a special event, these Pasticciotti with Ricotta & Chocolate are guaranteed to impress.
Cooking Time:
Preparation Time: 20 minutes
Cooking Time: 25 minutes
Total Time: 45 minutes
Servings: 12
Ingredients
For the Shortcrust Pastry:
2 1/2 cups all-purpose flour
1/2 cup butter (softened)
1/2 cup sugar
2 large eggs
Zest of 1/2 lemon
1/2 teaspoon baking powder
For the Ricotta and Chocolate Filling:
1 1/2 cups ricotta cheese
1/4 cup chocolate chips
1/4 cup sugar
2 egg yolks
Zest of 1/2 lemon
Instructions
1. Prepare the Shortcrust Pastry:
In a large bowl, mix the flour and baking powder together.
Add the butter, eggs, sugar, and lemon zest. Use your hands or a stand mixer to combine the ingredients into a dough.
Knead the dough until smooth, then wrap it in plastic wrap. Let it rest in the refrigerator for at least 30 minutes (or up to an hour for best results).
2. Prepare the Ricotta and Chocolate Filling:
In a mixer, blend the ricotta, sugar, and lemon zest for about 30 seconds until smooth.
Remove the mixture from the bowl and gently fold in the chocolate chips with a spoon.
3. Assemble the Pasticciotti:
Once the dough has rested, roll it out and cut it to fit your molds (oval molds are traditional for pasticciotti).
Place a layer of dough in the bottom of each mold and add about 2 teaspoons of the ricotta and chocolate filling.
Cover with another layer of dough, sealing the edges well to avoid any filling spilling out during baking.
4. Bake:
Preheat your oven to 350°F (175°C).
Bake the pasticciotti for 25 minutes or until they are golden brown on top (baking time may vary depending on your oven).
Allow the pasticciotti to cool slightly, then dust with powdered sugar before serving.
5. Serve and Enjoy:
These delightful pastries are perfect for any occasion. Try the original version with custard and black cherries in syrup for a unique twist!
Nutritional Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 320 |
| Fat | 18g |
| Carbs | 35g |
| Protein | 4g |
| Fiber | 1g |
| Sugar | 18g |
Tips:
Dough Resting: Resting the dough allows the gluten to relax, making it easier to roll out.
Filling: You can use dark chocolate chips for a richer flavor or substitute with fruit jam for a different twist.
Storage: Store these pastries in an airtight container for up to 3 days. They can also be frozen for up to 1 month.
RICOTTA & CHOCOLATE-FILLED PASTICCIOTTI
Notes
Ingredients
For the Shortcrust Pastry:
- 2 1/2 cups all-purpose flour
- 1/2 cup butter (softened)
- 1/2 cup sugar
- 2 large eggs
- Zest of 1/2 lemon
- 1/2 teaspoon baking powder
For the Ricotta and Chocolate Filling:
- 1 1/2 cups ricotta cheese
- 1/4 cup chocolate chips
- 1/4 cup sugar
- 2 egg yolks
- Zest of 1/2 lemon
Instructions
1. Prepare the Shortcrust Pastry:
- In a large bowl, mix the flour and baking powder together.
- Add the butter, eggs, sugar, and lemon zest. Use your hands or a stand mixer to combine the ingredients into a dough.
- Knead the dough until smooth, then wrap it in plastic wrap. Let it rest in the refrigerator for at least 30 minutes (or up to an hour for best results).
2. Prepare the Ricotta and Chocolate Filling:
- In a mixer, blend the ricotta, sugar, and lemon zest for about 30 seconds until smooth.
- Remove the mixture from the bowl and gently fold in the chocolate chips with a spoon.
3. Assemble the Pasticciotti:
- Once the dough has rested, roll it out and cut it to fit your molds (oval molds are traditional for pasticciotti).
- Place a layer of dough in the bottom of each mold and add about 2 teaspoons of the ricotta and chocolate filling.
- Cover with another layer of dough, sealing the edges well to avoid any filling spilling out during baking.
4. Bake:
- Preheat your oven to 350°F (175°C).
- Bake the pasticciotti for 25 minutes or until they are golden brown on top (baking time may vary depending on your oven).
- Allow the pasticciotti to cool slightly, then dust with powdered sugar before serving.
5. Serve and Enjoy:
- These delightful pastries are perfect for any occasion. Try the original version with custard and black cherries in syrup for a unique twist!
No Comments