Ricotta and Lemon Cream Pasticciotti

Ricotta and lemon cream pasticciotti are delicious sweets typical of Italian pastry tradition, especially from the South. This is an alternative version to the more traditional pasticciotti filled with custard. Here is the recipe to make them:

Ingredients

For the shortcrust pastry:

• 500 g of 00 flour
• 200 g of sugar
• 200 g of cold butter, cubed
• 2 whole eggs
• Grated zest of 1 lemon
• 1 pinch of salt

For the ricotta filling:

• 250 g of fresh ricotta
• 120 g of sugar
• 1 egg
• Grated zest of 1 lemon

For the lemon cream:

• 2 egg yolks
• 50 g of sugar
• 10 g of cornstarch (maizena)
• Juice of 2 lemons
• Grated zest of 2 lemons
• 30 g of butter

Preparation

Shortcrust Pastry:

1. In a large bowl or on a work surface, combine the flour and sugar.
2. Add the cold cubed butter and the grated lemon zest and begin working with your fingertips until you obtain a sandy mixture.
3. Make a well and place the eggs and pinch of salt in the center, then work quickly until you obtain a compact dough.
4. Wrap the pastry in plastic wrap and let it rest in the refrigerator for about 30 minutes.

Lemon Cream:

1. In a saucepan, lightly beat the egg yolks with the sugar.
2. Add the cornstarch and mix well to avoid lumps.
3. Incorporate the lemon juice and zest and cook over low heat, stirring continuously until the cream thickens.
4. Remove from the heat and add the butter, stirring until completely melted. Let cool.

Ricotta Filling:

1. Mix the ricotta with the sugar, egg, and grated lemon zest until you obtain a homogeneous mixture.

Assembly:

1. Roll out the pastry into a not-too-thin layer and line buttered and floured pasticciotto molds with it.
2. Fill them with a first layer of lemon cream, then with ricotta (or vice versa, if you prefer).
3. Cover the filling with another layer of shortcrust pastry, sealing the edges well.
4. Bake the pasticciotti in a preheated oven at 180 °C for about 20-25 minutes or until golden.
5. Let them cool completely before removing from the molds.

Trivia

The pasticciotto is a typical sweet from Salento, born in 1745 in Galatina, in the province of Lecce. Originally it was filled with custard and sour cherries, but over time the tradition has evolved to include variants such as the ricotta and lemon one we have just prepared. The crunchiness of the shortcrust pastry combined with the sweetness of the creams makes the pasticciotto a true delight for the palate.