Pusties Pastaciotti Recipe

Italian Pusties Pastaciotti Pastry,  is usually made around Easter time. Delicious sweet dough with various pudding fillings in the center.

Very famous in Upstate Utica, New York where the Italian bakeries are spectacular. These are what I grew up on and always bring back to Florida when I visit my hometown.

My mom always made these at Easter time. I would just love to watch her roll the dough, fill them and in awe how perfect they baked every time! She was so talented when it came to making baking anything.



Even though these are a little time consuming, you really know they are an all Italian specialty. We couldn't wait to bite into them, sitting there patiently waiting for them to cool.



Just by the smell of them baking drove us all crazy to break one open.



I personally love warm pudding, so I can remember burning the roof of my mouth a few time be inpatient to eat one of these and the pudding was still scorching hot. I didn't care though I would do it all again at 12 years old. We really don't listen much at that age.



I now make these every year also at Easter. More of the vanilla are requested than chocolate, that really changed over the years. Chocolate was always the most asked for.



To tell which ones are chocolate they are plain brushed with egg washed. The vanilla has a little button in the center, we always called them a belly button.

This was my Easter assortment of pastry. Pusties are the round tart pastries you will find in Upstate NY in local bakeries. Cassata Italian cheesecake, struffoli which is normally only for Christmas, but requested this particular year, cannoli all homemade.



Hope you enjoy them as much as our family does during the holiday.



Here is the recipe we have used for many years now. The one with the button is Vanilla and the plain tops is chocolate to know the difference in flavors. 



 Make the fillings first and set aside to cool.

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Author: Claudia Lamascolo                                                                 

PUSTIES PASTACIOTTI RECIPE

FOR THE CRUST:

4 cups sifted flour not packed down

1 teaspoons baking powder

2 cups light brown sugar

2 extra large eggs

1 cup shortening or lard

1 to 3 tablespoons cold water or more if dough is too dry

You will need special tins, they have fluted edges. Try online and search for pustie tins. You will need 12 large fluted pusty tins or 24 small. Silcone molded tins work great also.

Mix crust ingredients in a large bowl, careful not to work the dough too long, a mixer master with a flat beater works great ( if the dough doesn't come together add 1 teaspoon more of water at a time. Spray each tin or silicone tart with oil spray for easier release when using metal or even silicone molds.

Roll dough 1/2 inch thick (not to thin) I break 24 pieces of dough evenly up so I have enough tops and bottoms. Roll out, pat down in each tin. Save scraps. Brush insides edges with an egg wash using whites all the whole egg beaten that is the glue to seal the edges.

Roll out remaining dough and cut into rounds to fit for the tops of each tin .

Place cooled filling in each pastry-lined fluted pustie tin pan and cover each with a round of dough.

Paint top of pusties with beaten egg yolk before baking crimp edges with finger or a fork.

Bake in preheated 400 degree oven for 20 minutes or until light brown on top ovens vary, sometimes as long as 35 minutes. Cool a few minutes, if they look like they stuck around the edges, take a knife to loosen, pop out of the tins onto wax paper and cool before completely flipping right side up.

Fillings:

Homemade pudding below is what I use however you can make packaged pudding below.

For the Chocolate boxed : use chocolate cooking pudding and add only 1 1/2 cups of milk to a box which is thicker and works well. You will need two boxes for the whole recipe . Chocolate or Vanilla or both.

For the Vanilla boxed : Add two egg yolks to a box of cooking Vanilla pudding with the 1 1/2 cups of milk and for added flavor a teaspoon of vanilla extract after thickened. This makes a richer pudding.

Another variation is to add raspberry jam on the bottom and 1 teaspoon of almond paste on the top, add a little vanilla pudding cooked on top.

Also Lemon cooked pudding could be used and as above directions decrease the water to make a thicker pudding by a half cup to package directions.

Any pie filling can be used or even pumpkin pie filling for other variations.

Homemade chocolate pudding version and this pastry cream is what I use below:

Chocolate Homemade Pastry Filling:

1 cup white granulated sugar

3 heaping tbsp. flour

2 cups milk

3 egg yolks

2 squares (1 ounce each) chocolate, unsweetened

1 tsp. vanilla

Vanilla Homemade Pastry Filling:

3/4 cup sugar

1/2 cup flour

2 cups milk

3 egg yolks, beaten well

2 tsp. vanilla or rum

Place sugar and flour in a saucepan. Slowly whisk in milk and egg yolks to incorporate and make smooth . Cook until thick, stirring frequently. Cool, then add vanilla or rum.

Created using The Recipes Generator

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