PASTICCIOTTI – FILLED ITALIAN PASTRY
Method
Work the flour, sugar and butter into soft pieces, adding vanilla seeds and eggs in a mixer whisking until the dough is smooth.
Cover it with cling film and place in the refrigerator for at least 4 hours.
In a bowl, mix sugar and starch, add the egg yolks and marsala and mix with a hand whisk but without whipping it to the point of changing texture.
Separately, heat the milk and cream until almost boiling, turn off and pour into the egg yolk mixture, stirring with a whisk. Put everything back on the heat and whisk until the cream firms.
Turn the heat off and pour the cream into a baking dish, then cover it with cling film. Refrigerate to cool.
Roll out the pastry into circles larger than the moulds and cover each mould with the pastry.
Fill the holes with the marsala cream and then close with another layer of shortcrust pastry, tapping the edges with fingers to join the two parts.
Brush each pastry with egg white and bake at 180C/165C fan/gas mark 4 for 30-35 minutes.
