Go Back
+ servings
An overhead shot of three pieces of Italian breakfast pastries, served with espresso.
Print Recipe
5 from 3 votes

Pasticciotto Recipe (Italian Cream Filled Pastry)

Authentic pastry from South ItalyPasticciotto Leccese (Italian Cream Filled Pastry) ticks all the boxes for what a perfect treat should be – sweet, sumptuous and irresistible. Enjoy it for breakfast, snack or dessert!
Prep Time30 mins
Cook Time40 mins
Total Time1 hr 10 mins
Course: Dessert
Cuisine: Italian
Servings: 4
Calories: 335kcal
Author: Neriz


  • Mixing Bowls
  • Pyrex Measuring Cups
  • Measuring Spoons
  • Medium-Sized Saucepan
  • Whisk


  • 1 single crust pastry dough (or pasta frolla)
  • 2 large eggs, separated (yolks for the cream and whites for brushing the pastry)
  • 1 cup milk
  • 3 tbsp sugar
  • 2 tbsp cornstarch
  • 1 lemon, grated zest
  • butter and flour, for greasing & dusting tins


Prepare equipment:

  • Grease your pastry tins or muffin forms with butter, and dust them with a bit of flour.

Prepare the Italian pastry cream:

  • Heat milk on a small or medium-sized saucepan over medium heat.
  • While waiting for the milk, use a medium mixing bowl and combine the egg yolks, sugar, cornstarch, and lemon zest; then mix with a whisk.
  • Slowly pour the heated milk on the egg mixture while whisking continuously. Make sure you don't pour the milk all at once, or you might end up cooking the eggs.
  • Pour the pastry cream back into the saucepan and bring to a slow boil and until it has thickened to your desired consistency.
  • Set Italian pastry cream aside to cool.

Assembling & preparing pasticciotto Leccese:

  • Preheat your oven to 180°C (350°F).
  • Roll your pastry dough using a rolling pin and arrange them on your greased pastry/muffin tins.
  • Leave some dough hanging on the side of the tins; you need this later for sealing the pastry.
  • Prepare (or cut out) the pastry dough for covering the top of each tin as well.
  • Spoon some pastry cream into each tin --- do not fill to the rim. 
  • Cover each tin with the rest of the prepared pastry dough.  Fold the top pastry under the lower pastry to seal the sides and to keep the cream intact.
  • Brush top with egg whites.
  • Place in the oven for 20 to 25 minutes or until they turned golden.
  • Serve and dust your Italian cream filled pastry with powdered sugar, if preferred.



  • Cook's Tip #1: Feel free to use your own pastry dough, but check that it's not too sweet.  Remember that you are adding the cream later, and the resulting pasticciotto might become extremely sweet.
  • Cook's Tip #2: If you don't have the molds that I used in this recipe, muffin tins or mini-tart forms are great substitutes.
  • Cook's Tip #3: Make sure you don't add the hot milk with the eggs all at once --- or you'll end up with cooked yolks.


Calories: 335kcal | Carbohydrates: 53g | Protein: 10g | Fat: 9g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 404mg | Potassium: 168mg | Fiber: 1g | Sugar: 12g | Vitamin A: 234IU | Calcium: 91mg | Iron: 3mg