When discussing traditional Apulian desserts, the‘pasticciotto leccese‘ emerges as an authentic emblem of the Salento tradition. This exquisite gastronomic masterpiece, originally from the city of Lecce, is a delicacy that encapsulates the very essence of the Apulian territory. The ‘pasticciotto’ consists of a crispy golden pastry that envelops a creamy custard heart. This contrast of textures conquers the palate from the very first bite. But what makes this typical Lecce cake truly unique? The answer lies in the quality of the ingredients and the passion put into its preparation. Imagine the aroma of freshly baked pastry, the sweetness of the cream that melts in your mouth and that final touch of icing sugar that gives it a light crunchy note: all of this is an authentic sensory experience that immediately transports you to the fascinating lands of Salento. For those who wish to try their hand at making Salento pasticciotto at home, it is essential to follow the original recipe with attention to detail to achieve an impeccable result. It is not just a cake, but a real journey into the heart of Apulian culinary culture.
How to make Leccese pasticciotto at home
Ingredients for about 10 pasticciotti
For the shortcrust pastry
500 g 00 flour
250 g lard (or butter)
250 g caster sugar
2 whole eggs
A teaspoon of ammonia for cakes (or 1 teaspoon baking powder)
Grated lemon peel or vanilla to taste
For the custard
100 g whole yellow eggs
100 g caster sugar
32 g rice starch
32 g corn starch
500 ml fresh whole milk
Vanilla or lemon peel to taste
For brushing
Lightly beaten egg white
👩🍳 Procedure
-
Short pastry
In a bowl or planetary mixer, mix flour and sugar.
Add the softened lard (or butter) and the flavourings.
Incorporate the eggs one at a time, working until the mixture is smooth.
Shape into a loaf, wrap in cling film and leave in the fridge for at least 4 hours (preferably overnight).
-
Custard
Heat the milk with the flavourings without bringing it to the boil.
In a bowl, whisk the eggs with the sugar, then add the starches.
Pour the mixture into the hot milk, stirring continuously.
Cook over low heat until the cream thickens (without boiling).
Transfer the cream into a bowl, cover with cling film and leave to cool in the refrigerator.
-
Assembly
Divide the shortcrust pastry into portions and roll it out to line the oval moulds (approx. 10×6 cm).
Fill with custard, forming a light dome.
Cover with another layer of shortcrust pastry, sealing the edges well.
Brush the surface with beaten egg white.
Bake in a static oven preheated to 180°C for about 30 minutes, until golden brown.
Curiosity about Pasticciotto Leccese
-
An ‘early bird’ baked cake: in Salento it is traditional to eat it for breakfast, still warm, fresh from the pastry shops. Most enthusiasts swear it should be eaten between 7 and 9 a.m., when it is perfect.
-
Modern and gourmet versions: in recent years, many variants of the pasticciotto have sprung up. Besides the classic custard, there are versions with Nutella, pistachio cream, ricotta and even coffee cream. Some star chefs offer it in a revisited version with cocoa shortcrust pastry bases or savoury fillings!
-
Symbol of Salento identity: for the people of Salento, the pasticciotto is much more than a dessert. It is a ritual, a childhood memory, a piece of home. In many families, the ‘secret recipe’ is handed down from generation to generation.
-
The Neapolitan ‘brother’: in Naples there is a similar version called pasticciotto napoletano, but it differs in the presence of cream and sour cherries. The Lecce variant, on the other hand, is usually ‘pure’, without additions.
-
Themed food tours: in the historical centre of Lecce, there are routes dedicated to the discovery of pasticciotto, with stops at historical pastry shops where the most authentic versions can be tasted.
✨ Conclusion
Pasticciotto leccese is not just a cake, but an authentic experience of taste and tradition. It encapsulates the warmth of the Salento region, the simplicity of genuine cooking and the love of things made with care. Preparing it at home means bringing a little bit of Puglia into your kitchen and rediscovering the pleasure of ancient flavours, those that never go out of fashion.
Whether it is for a special breakfast, a different snack or a way to surprise guests, the pasticciotto will win everyone over at the first bite. Because, as they say in Salento, “lu pasticciottu è lu re de lu dulci!”
