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Loading...A beloved specialty from the Puglia region of southern Italy, this golden-baked pastry features a tender, buttery shortcrust shell wrapped around a silky vanilla custard filling. Best enjoyed warm from the oven with a dusting of powdered sugar, it captures the simple, rustic sweetness of Salento baking traditions.
Prep Time30 mins
Cook Time30 mins
Total Time60 mins
Servings4
Yield4 large pastries
Nutrition Facts
Per serving (estimated)
- 475 kcalCalories
- 24 gFat
- 13 gSaturated Fat
- 56 gCarbs
- 1 gFiber
- 28 gSugar
- 8 gProtein
- 180 mgSodium
- 150 mgPotassium
- 140 mgCalcium
- 2 mgIron
- 2 mgVitamin C
- 180 mcgVitamin A
Ingredients
For the shortcrust dough
- 2 cups (250 g) all-purpose flour
- 1/2 cup (115 g) cold unsalted butter, cubed
- 1/3 cup (70 g) granulated sugar
- 1 large egg plus 1 egg yolk
- 1 tsp pure vanilla extract
- 1/2 tsp fine sea salt
- Zest of 1 small lemon
For the vanilla custard filling
- 2 cups (480 ml) whole milk
- 4 large egg yolks
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (32 g) cornstarch
- 1 tsp pure vanilla extract
- Pinch of fine sea salt
- 2 tbsp unsalted butter
For finishing
- 1 large egg, beaten (for egg wash)
- Powdered sugar, for dusting
Directions
- Make the dough: In a large bowl, rub the cold butter into the flour, sugar, salt, and lemon zest until the mixture resembles coarse crumbs. Add the whole egg, egg yolk, and vanilla, then bring the dough together with your hands just until smooth. Wrap in plastic and chill for at least 1 hour.
- Prepare the custard: In a saucepan, warm the milk with the salt until just steaming. In a separate bowl, whisk the egg yolks, sugar, and cornstarch until pale and thick. Slowly pour the hot milk into the yolk mixture while whisking constantly, then return everything to the saucepan.
- Cook the custard over medium-low heat, whisking continuously, until it thickens to a pudding-like consistency, about 5–7 minutes. Remove from heat, stir in the butter and vanilla, and press plastic wrap directly onto the surface. Refrigerate until completely cool, at least 1 hour.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. On a lightly floured surface, roll out two-thirds of the dough to about 1/8-inch (3 mm) thickness and cut into 4 oval or rectangular shapes roughly 4 x 5 inches.
- Spoon about 2–3 tablespoons of chilled custard onto the center of each dough base, leaving a 1/2-inch border. Roll out the remaining dough and cut matching tops. Brush the edges of the bases with beaten egg, lay the tops over the filling, and seal the edges firmly with the tines of a fork.
- Brush the tops with beaten egg and poke 3 small steam holes in each pastry with a toothpick. Transfer to the prepared baking sheet and bake for 25–30 minutes, or until the pastry is deep golden brown and the filling just begins to bubble at the seams.
- Let the pastries cool on the baking sheet for 10 minutes, then transfer to a wire rack. Serve warm or at room temperature, dusted generously with powdered sugar.
Cook’s Notes
- Keep all ingredients and your work surface cold when making the shortcrust dough; this prevents the butter from melting and ensures a tender, flaky texture.
- The custard must be completely chilled before assembly, or it will leak out of the pastry during baking.
- Traditional Lecce molds are oval with fluted edges, but a fork-pressed seal works just as well at home.
- For an authentic touch, brush the baked pastries with a thin warmed apricot jam for a glossy finish.
- These pastries are best eaten the day they are baked but can be stored in an airtight container for up to 2 days; refresh in a 300°F oven for 5 minutes before serving.
