Pasticciotto leccese

A heavenly lemon custard filled pie, this delectable pastry is widely consumed in Lecce the capital of Salento.

Best eaten straight out of the oven whilst still warm, a breakfast treat in England, but somewhat of the norm for Italians. If colazione is on the menu, a sweet pastry and coffee is how to start your day over there. If only that was accepted here in the UK – muesli it is then.

They don’t last long when I make them at home. I find myself grabbing one to eat on the way to work (too often) and Murray adds one to his daily coffee routine. I’m looking forward to this year’s trip to Salento where many a pasticciotto will be scoffed for breakfast.

Shortcrust Pastry:

  • 500g Plain flour
  • 200g Butter (softened)
  • 200g Sugar
  • 2 Egg yolks
  • 8g Yeast
  • 4tbsp Water