Pasticciotto Leccese: Original Recipe and Secrets of the Apulian Breakfast
The pasticciotto leccese is the pastry that best represents the Salento region and its traditions. Every morning, in every bar and pastry shop in the province of Lecce, thousands of pasticciotti are pulled from the oven still warm and served as the quintessential breakfast. This small marvel of shortcrust pastry filled with pastry cream is a masterpiece of Apulian pastry-making, loved by generations and a symbol of an entire territory.
For hospitality professionals in Switzerland, offering an authentic pasticciotto leccese means bringing one of the most fascinating confectionery traditions of Southern Italy to the table. LAPA, your trusted supplier with over 3,000 Italian products and delivery in 24-48 hours throughout Switzerland, provides all the quality ingredients you need to create this jewel of Salentine pastry-making, from shortcrust pastry to lard, from pastry cream to certified flours.
Origins and History of the Pasticciotto Leccese
The history of the pasticciotto leccese has a precise date: 1745. In that year, in the workshop of pastry chef Andrea Ascalone in Galatina, in the province of Lecce, this pastry was born that would conquer the entire Salento. Legend has it that Ascalone, not wanting to waste leftover shortcrust pastry trimmings, decided to fill them with pastry cream and bake them in small oval moulds. The result was so extraordinary that the pastry quickly became the flagship product of his shop.
The Ascalone Pastry Shop and the Birth of a Legend
The Ascalone pastry shop in Galatina is considered the birthplace of the pasticciotto leccese. From that artisanal workshop of the 18th century, the recipe spread first to neighbouring towns and then throughout the entire province of Lecce. Each pastry chef made small modifications, but the fundamental structure remained unchanged: a crispy shortcrust shell enclosing a soft heart of pastry cream.
In summary, the pasticciotto is not simply a pastry but a genuine daily ritual in Salento. From the farmer to the professional, from the child to the elderly, everyone starts the day with a warm pasticciotto accompanied by a coffee. This tradition has remained unchanged for nearly three centuries, making the pasticciotto a cultural heritage as much as a gastronomic one.
Original Ingredients for the Pasticciotto Leccese
The key point is choosing the right ingredients: the quality of the shortcrust pastry and pastry cream determines the success of the pasticciotto. LAPA offers all the necessary professional ingredients, from certified Italian flours to first-quality lard.
Shortcrust Pastry for the Pasticciotto
- 500 g type 00 flour
- 200 g caster sugar
- 150 g lard (traditional ingredient)
- 50 g butter
- 4 egg yolks and 1 whole egg
- Grated zest of 1 lemon
- 1 sachet of vanilla sugar and a pinch of salt
Pastry Cream
- 500 ml fresh whole milk
- 4 egg yolks
- 150 g caster sugar
- 40 g cornstarch
- Zest of 1 lemon and 1 teaspoon vanilla extract
Lard is the ingredient that distinguishes the authentic pasticciotto leccese from all imitations. At LAPA you will find first-quality Italian lard, essential for achieving that characteristic crumbliness of Salentine shortcrust pastry.
The Great Debate: Lard versus Butter
One of the most debated questions in Apulian pastry-making concerns the use of lard in the pasticciotto shortcrust pastry. The original recipe from 1745 called exclusively for lard, an animal fat that gives the shortcrust pastry a unique crumbliness and an unmistakable flavour. Lard has a higher melting point than butter, which means the shortcrust pastry maintains its structure better during baking, producing a crispy outer shell that melts in the mouth.
Many modern pastry shops have introduced versions with butter, offering a more delicate flavour and a more golden colour. Some pastry chefs use a blend of lard and butter, as in our recipe, to get the best of both worlds. LAPA supplies both certified Italian lard and high-quality butter for professional pastry-making.
Step-by-Step Preparation of the Pasticciotto Leccese
Preparing the pasticciotto requires attention and precision at every stage. By following these steps, you will achieve a result worthy of the finest Salentine pastry shops.
Preparing the Pastry Cream
Heat the milk with the lemon zest until just below boiling point. Whisk the egg yolks with the sugar until pale, add the sifted cornstarch and pour the hot milk in a thin stream while stirring. Return to low heat and cook while stirring until the cream thickens. Add vanilla and cover with cling film pressed directly onto the surface. Allow to cool completely. LAPA also offers professional-grade pastry cream bases of the highest quality.
Preparing the Shortcrust Pastry
Work the lard and butter with the sugar until creamy. Add the egg yolks one at a time and the whole egg, then incorporate the lemon zest and vanilla sugar. Add the sifted flour with the salt and knead quickly until a smooth dough forms. Wrap in cling film and rest in the refrigerator for at least 30 minutes.
Assembly and Baking
Butter the oval moulds, roll out the shortcrust pastry to 3-4 mm thickness and line each mould. Fill with cold pastry cream to three-quarters full, close with a second disc of pastry and seal the edges well. Brush the surface with beaten egg yolk and bake in a preheated oven at 180-190 degrees for approximately 25-30 minutes until golden. Allow to cool slightly before unmoulding.
The Oval Shape and Its Significance
The pasticciotto leccese has an unmistakable oval shape that sets it apart from any other filled Italian pastry. This shape is not accidental: the original oval moulds were modelled on the shape of a small boat, recalling the maritime tradition of the Salento. The oval shape also allows for an even distribution of pastry cream inside, ensuring that every bite contains the perfect ratio of crispy shortcrust pastry to creamy filling. Traditional moulds are made of aluminium or tinned copper, approximately 10-12 cm in length. LAPA can also supply professional equipment and moulds from the catalogue of over 3,000 Italian products.
Variants of the Pasticciotto Leccese
Alongside the classic pasticciotto with pastry cream, numerous variants have emerged that have enriched the offerings of Salentine pastry shops.
One of the most popular variants is the chocolate pasticciotto, which involves adding bitter cocoa to the pastry cream or inserting pieces of dark chocolate into the filling. LAPA offers professional Italian chocolate of the highest quality, perfect for enriching the pasticciotto cream.
The pistachio pasticciotto has become a major modern classic. The pistachio cream, prepared with pure pistachio paste, partially or fully replaces the traditional pastry cream. In the LAPA catalogue you will find Italian pistachio paste from Bronte, ideal for this preparation.
The amarena variant involves adding amarena cherries in syrup to the pastry cream, creating an extraordinary contrast between sweetness and tartness. The Italian amarena cherries available at LAPA are perfect for this version. Other variants include pasticciotto with ricotta and pears, with coffee, with hazelnut, and even savoury versions with vegetable or cheese fillings.
Frequently Asked Questions about the Pasticciotto Leccese
What sets the pasticciotto leccese apart from other filled Italian pastries?
The answer is that the pasticciotto leccese stands out for three elements: the shortcrust pastry made with lard that guarantees a special crumbliness, the characteristic oval shape, and the dense pastry cream fragranced with lemon. Unlike cannoli or sfogliatelle, the pasticciotto is completely sealed and served warm, straight from the oven.
Can I replace the lard entirely with butter?
The answer is yes, but the result will differ from the traditional pasticciotto. Lard gives the shortcrust pastry a unique crumbliness and flavour that butter cannot fully replicate. The ideal compromise is to use a blend as in our recipe. LAPA supplies both ingredients in professional quality with delivery in 24-48 hours throughout Switzerland.
How should the pasticciotto leccese be stored?
The answer is that the pasticciotto is best consumed fresh, ideally within a few hours of baking. It keeps at room temperature for one day or in the refrigerator for 2-3 days. Before serving, reheat at 150 degrees for 5-10 minutes to restore the crispness.
Why does my pasticciotto open during baking?
The answer is that the most common causes are: shortcrust pastry not cold enough at assembly, edges not sealed properly, or oven too hot. Make sure the pastry is well chilled and the edges are carefully pressed together.
Which flour is best for the pasticciotto shortcrust pastry?
The answer is that type 00 flour with medium to low gluten content is used for a crumbly, delicate pastry. Avoid strong flours such as Manitoba. LAPA offers certified Italian 00 flours, perfect for pastry-making.
Can the pasticciotto leccese be frozen?
The answer is yes. To freeze raw pasticciotto, assemble without egg wash and freeze in the moulds. Transfer directly from freezer to oven, adding 5-10 minutes to baking time. Baked pasticciotti can be frozen individually wrapped and reheated at 160 degrees for 10-15 minutes.
In summary, the pasticciotto leccese is a pastry with a fascinating history and accessible preparation. With the right ingredients from LAPA, you can bring the authentic Salentine breakfast to your establishments in Switzerland. Discover all ingredients in the LAPA catalogue with over 3,000 Italian products and delivery in 24-48 hours. Order at lapa.ch