As we all know, since I am a millennial and I have been in lockdown for the past month, there’s only one thing I can do: baking. Knead old style sourdough bread or bake highly complicated Italian cream pastries.
I did both, obviously, but the bread is a story for another time. This weekend I decided I was going to wake up and have breakfast with a warm Pasticciotto, these Italian cream pastries from the Southern part of Apulia. I remember eating these mini cakes during my childhood’s summers in Italy. Funny thing, the best memories of my childhood are often things I love to eat. These cream pastries have an extra flaky pastry shell that contains a lemon and vanilla custard cream. Eaten warm are a little door to heaven.
The recipe takes a little time, but it’s so worthy. You will need a scale, because pastry is science you know.
If you are into recipes from this region of Italy, check out also my recipe for a vegan main dish made of mashed fava beans and wild chicory. Click here to get the recipe!